Vegan Thai Yellow Curry

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.

Course Main Course

Cuisine Thai-Style

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Calories 186kcal

Author Melissa Huggins

Equipment

1 Large Skillet or braising pan

Ingredients

2 tablespoons cooking oil (such as avocado or coconut oil)
1 medium yellow onion , chopped
3-4 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 or vegan chicken broth (low sodium if preferred)
1 tablespoon soy sauce or vegan fish sauce. Use tamari for gluten-free. Low sodium if preferred.
1 teaspoon brown sugar or palm 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, Thai basil, green onion, crushed peanuts, lime wedges.

US Customary - Metric

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 almost 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.

Notes

Curry Paste: Double-check it’s vegan, as some brands include shrimp paste. Mae Ploy yellow curry paste is a tasty, reliable option. Use 1 tablespoon for a milder curry, 2 for a nice kick, or add 1–2 more for extra heat (or sauté a diced, deseeded serrano pepper with the onions for heat). Brands vary in spice, so start small and adjust to your taste.

For an extra pop of flavor, add a few fresh kaffir lime leaves to the simmering pot. It'll add a subtle spiced-citrus flavor that brightens things up. Tear the leaves slightly before adding. You can find them in most Asian markets in the produce section. Another delicious option is adding 1-2 teaspoons of tamirand paste for a subtle, tangy-sweet, and sour flavor. Add it when the broth goes in and stir until it's dissolved.

See the post above for step-by-step photos, tips, and FAQs

Nutrition