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This Vegan Thai Yellow Curry is a cozy, one-pan meal that's packed with flavor and so easy to pull together. It's perfect for busy weeknights when you want something hearty and family-friendly. You'll love how versatile it is, too!
I'm always reaching for this Vegan Thai Yellow Curry when I need a dinner that makes everyone happy. It's loaded with broccoli, bell peppers, and potatoes, but you can toss in whatever veggies you've got in the fridge. I switch it up all the time, and it's always a hit!
I love serving this curry over jasmine rice with a sprinkle of fresh cilantro and a squeeze of lime for that extra zing. For more curry love, check out my vegan Thai green curry, Thai red curry noodle soup, or vegan chickpea curry to keep your weeknight dinners exciting.
Ingredients, Notes, and Substitutions
Here are the ingredients you'll need, following a few notes and substitutions:
- Cooking Oil - Coconut oil or avocado oil are my top choices for this.
- Yukon Gold Potatoes: They hold their shape so well in curry; swap with red potatoes or fingerlings for a creamier texture, but avoid russets-they get too mushy.
- Vegetable Swaps: Feel free to switch things, but keep cooking times in mind. Carrots can be swapped for parsnips or sweet potatoes for a touch of sweetness. Broccoli can be switched with cauliflower, green beans, or snow peas. Add the heartier veggies earlier and the quicker-cooking ones later so everything finishes perfectly.
- Thai Yellow Curry Paste: Double-check it's vegan (Mae Ploy is my go-to). Use 1 tablespoon for a mild flavor, 2 for a bit more kick.
- Coconut Milk: Full-fat coconut milk gives the richest, creamiest curry. Light coconut milk works too, but will make the sauce a bit thinner.
- Soy Sauce: Tamari works if you need gluten-free or coconut aminos for a slightly sweeter, lower-sodium option. Taste and adjust as you go.
- Aromatics: Fresh garlic and ginger really make the curry pop. Pre-minced versions are okay in a pinch, but fresh is always best if you have time.
How to make Vegan Thai Yellow Curry
All you'll need is one large skillet, and you are ready to go. Here's how to do it:
- Heat oil over medium-high heat in a large skillet. Add onion and sauté until tender, 3-4 minutes. Add ginger and garlic and cook 30-60 seconds until fragrant. Stir in curry paste and cook for a few minutes until aromatic.
- Add carrots and potatoes, stirring to coat with the paste.
- Stir in the coconut milk, soy sauce, sugar, and broth. Raise heat to boil, then reduce to a simmer. Cover partially and cook 8-12 minutes, stirring occasionally, until potatoes are tender.
- Add broccoli and bell peppers, then continue to simmer partially covered 8-10 minutes until curry has thickened slightly and vegetables are tender.
- Taste and adjust seasoning if needed.
FAQs
For extra protein, toss in a can of rinsed and drained beans or some cubed firm tofu or silken tofu toward the end of cooking.
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over low heat so the coconut milk stays creamy. Add a splash of water or broth if needed. This curry also freezes well for 2-3 months. Thaw overnight in the fridge and reheat on the stove with a splash of water to revive the sauce.
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Recipe
Vegan Thai Yellow Curry
Ingredients
- 2 tablespoons cooking oil (such as avocado or coconut oil)
- 1 medium yellow onion , chopped
- 3 cloves garlic , minced
- 1-2 tablespoons fresh grated ginger
- 2 tablespoons Thai yellow curry paste (*see note)
- 2 medium Yukon gold potatoes , peeled and cut into ¾-inch chunks (about 2 ½ cups)
- 1 medium carrot , peeled and sliced
- 1 (14-ounce can) full-fat coconut milk
- ½ cup vegetable broth (low sodium if preferred)
- 1 tablespoon soy sauce or tamari for gluten-free. Low sodium if preferred.
- 1 teaspoon brown sugar
- 1 small red bell pepper , chopped
- 1 ½ cups broccoli florets (bite-sized)
- Fine sea salt to taste
- Optional serving suggestions + garnishes: Jasmine rice, cilantro, green onion, crushed peanuts, lime wedges.
Recommended Equipment
- 1 Large Skillet or braising pan
Instructions
- Heat oil in a large skillet over medium-high heat. Add onion and cook 3-4 minutes until softened.
- Add garlic and ginger and cook 1 minute until fragrant.
- Stir in curry paste and cook 1-2 minutes until aromatic (stir often to prevent burning - lower heat if needed)
- Add potatoes and carrots and stir to coat with the curry paste.
- Stir in soy sauce, coconut milk, brown sugar, and broth. Raise heat and bring to a boil, then reduce heat for a gentle simmer. Partially cover and cook 8-12 minutes, stirring occasionally, until potatoes are fork-tender.
- Add bell pepper and broccoli and continue to simmer partially covered 8-10 minutes until vegetables are tender and curry has thickened slightly. If it seems too thin, simmer uncovered for a few minutes to thicken (it should coat the back of a spoon when ready). It was also thicken after it's removed from the heat.
- Taste and adjust seasoning by adding salt or more soy sauce if needed. Serve in bowls with optional rice and garnish as desired.
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