Vegetarian Thai Yellow Curry
This earthy and rich Vegetarian Thai Yellow Curry is loaded with hearty vegetables and a ton of amazing flavor!
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons cooking oil
- 1 small onion (sliced)
- 3 cloves garlic (minced)
- 2 small Yukon Gold potatoes (cut into large cubes)
- 2 carrots (sliced (approx. same size as potato cubes))
- 2 cups cauliflower florets
- 1 cup green beans (cut into 1-inch pieces)
- 1 1/2 cups baby corn (cut into 3/4 inch pieces)
- 2 tablespoons + 1 1/2 cups water (divided)
- 2 tablespoons Thai yellow curry paste
- 1 can (14-oz coconut milk)
- 2 teaspoons fish sauce
- 1 1/2 tablespoons brown sugar
- 1 teaspoon salt
- 1 cup roasted cashews
- 1 cup fresh basil leaves
- 1 cup cilantro
Instructions
- 1
Heat cooking oil in a wok over medium-high heat. Add sliced onion and minced garlic to the wok. Stir-fry for 1 minute to allow the onion sliced to soften.
- 2
Add potatoes and carrots to the wok. Stir occasionally for 2 minutes.
- 3
Add cauliflower florets to the wok. Stir for 1 more minute.
- 4
Toss in green beans and baby corn to the wok.
- 5
Pour 2 tablespoons of water to the wok to help steam the vegetables.
- 6
Add the Thai yellow curry paste to the vegetables. Give all of the vegetables a good stir to coat them all in that yummy yellow curry paste.
- 7
Stir in coconut milk and 1 1/2 cups of water.
- 8
Turn the heat down to low, and allow the curry to simmer for 10 minutes.
- 9
Add fish sauce, brown sugar and salt to the curry. Give the curry a good stir to blend all the ingredients.
- 10
Garnish with roasted cashews, fresh basil and cilantro.
- 11
Serve with steamed jasmine rice.