THAI YELLOW CURRY WITH VEGETABLES

THAI YELLOW CURRY WITH VEGETABLES

Thai Yellow Curry with Vegetables is a comforting and aromatic dish that highlights the mellow warmth of yellow curry paste combined with the richness of coconut milk. This single-serving recipe is satisfying and vibrant, thanks to a medley of fresh vegetables like carrots, bell peppers and zucchini. Perfect for vegetarians and curry lovers alike, it offers a balance of creaminess, spice and umami from the fish sauce, creating a complete dish that’s hearty and healthy. Quick to prepare and full of Thai-inspired flavours, this dish makes an excellent lunch or light dinner. Its vibrant colour, bold aroma and flexible nature allow you to customise it with your favourite vegetables or protein. Serve it with steamed jasmine rice or rice noodles to make it a complete and soul-warming meal.

RECIPE CATEGORY

Main Course

SERVING SIZE

1

CUISINE

Thai

PREPARATION/TECHNIQUES

Simmer

OCCASION/HOLIDAY

Casual Dinner

SPECIAL CONSIDERATION/DIETARY CONCERNS

Gluten-Free

DISH TYPE

Soup / Stew

INGREDIENTS

• ½ cup mixed vegetables

• ½ cup coconut milk

• ½ teaspoon yellow curry paste

• ½ teaspoon fish sauce

FULL NUTRITIONAL INFORMATION

• Calories: 266.8 kcal

• Protein: 4.7 g

• Fat: 24.4 g

• Saturated Fat: 21.4 g

• Carbohydrates: 11.3 g

• Sugars: 2.1 g

• Fibre: 2.6 g

• Sodium: 438.1 mg

• Potassium: 505.5 mg

• Cholesterol: 0.2 mg

• Calcium: 46.1 mg

• Iron: 4.7 mg

PREPARATION

• Prep The Vegetables: Wash and chop the carrots, zucchini and bell peppers into bite-sized pieces.

• Heat The Coconut Milk: Pour coconut milk into a small saucepan over medium heat and gently simmer.

• Add The Curry Paste: Stir in the yellow curry paste until fully blended and fragrant, about 1 minute.

• Toss In The Vegetables: Add the chopped vegetables to the saucepan and stir to coat them in the curry sauce.

• Simmer Gently: Lower heat and simmer for 6–8 minutes until vegetables are tender but not mushy.

• Add Fish Sauce: Stir in the fish sauce and adjust the seasoning to taste.

• Serve Immediately: Ladle the curry into a bowl and garnish with fresh herbs or a wedge of lime if desired.

PREP TIME

5 minutes

COOKING TIME

10 minutes

TIPS

• Slice Vegetables Evenly: Uniform cuts ensure even cooking.

• Adjust Spice Level: Add more curry paste for extra heat or a splash of water to mellow the spice.

• Use Full-Fat Coconut Milk: It yields a creamier and richer texture.

• Don’t Overcook Veggies: They should remain slightly crisp for the best texture.

• Stir Frequently: Prevents the coconut milk from separating or burning on the bottom of the pan.

VARIATIONS

• Vegan Version: Substitute fish sauce with soy sauce or vegan fish sauce.

• Add Protein: Include tofu cubes, shrimp or chicken slices for extra protein.

• Sweet Element: Add a splash of pineapple juice or diced mango for a tropical twist.

• Nutty Note: Stir in a spoonful of peanut butter for added depth.

• More Heat: Garnish with Thai bird’s eye chillies or a dash of sriracha.

• Leafy Greens: Add spinach or Thai basil in the final minute of cooking.

• Thicker Curry: Simmer longer, uncovered, to reduce the sauce for a thicker consistency.

• Serve With: Pair with jasmine rice, brown rice or rice noodles for a complete meal.

PREPPING AND STORAGE

• Fridge: Store leftovers in an airtight container for up to 2 days.

• Reheat: Warm gently in a saucepan over low heat. Add a splash of water if it is too thick.

• Freezing: Can be frozen for up to 1 month. Let cool thoroughly before storing in freezer-safe containers.

• Meal Prep Tip: Chop vegetables in advance and refrigerate in sealed bags to cut down prep time.

• Avoid Overheating: Reheat low to preserve coconut milk texture and prevent splitting.