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 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.

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 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: Check the ingredients to make sure your curry paste is plant-based. Mae Ploy yellow curry paste is a reliable, delicious option. Using 2 tablespoons gives the curry a nice kick; if you prefer it milder, stick to 1 tablespoon. If you like a spicier curry, you can add 1-2 tablespoons more or sauté a diced serrano pepper with the onions (deseed for less heat).

Nutrition