Veggie Thai Yellow Curry

There was a restaurant we frequented in Davenport, Iowa called Exotic Thai that we always went to whenever we were craving Thai food. They had some of the best Kang Karee curry I’ve ever had. It was my girlfriend’s favorite dish to order while I always ordered the pad Thai. We usually opted for takeout and would set up our display at home on TV trays while watching our favorite shows and stealing bites from each other.Once the US started shutting down, so did our favorite restaurants. But despite the huge hit from the pandemic, we were still craving that smooth, sweet and savory curry from our favorite Thai place. So I decided to start experimenting to make the perfect Thai yellow curry from my own kitchen.

Trial and Error

Trying to recreate a restaurant meal at home is harder than you think. Especially authentic Thai curry. It’s was always tasty and good, but something about it was just missing.I went through quite a few recipes from other people to see where to start with the basics. For Thai curry you needed paste instead of powder. Luckily I had some. Lots of coconut milk, the right spices, then testing different rices to see which ones you like best.Sometimes it was too spicy, too salty or not enough salt. Overcooked potatoes or potatoes that were cubed too large. Sometimes it needed more lime or wasn’t yellow enough for my liking. And then my last trial was definitely missing the umami flavor I loved so much.But after many trials and errors, I finally concocted the perfect yellow curry to make from home. And to be honest, I haven’t ordered it out since.

Here’s a few words of advice.

The curry paste is super important. Here is the brand that I buy and I highly recommend it.Cut the potatoes in small cubes. They will be very hot when it’s finished and you’ll save yourself from mouth burns.Go for full fat coconut milk and cream.Do not leave out the fish sauce. I know it stinks, but it’s very important. (Unless you’re vegan!)I highly recommend you stick with coconut oil vs any other oil.Can you add meat? Absolutely. Feel free to add chicken, shrimp beef, whatever you like! Just use half the produce.Taste as you go. This will help you to avoid overly spicy/salty flavors.

Prep Time: 30 minutes

Cook Time: 45 minutes

Serves: 6 people

Nutrition Facts (Per Serving):

  • Calories 608
  • Fat 40.4 grams
  • Carbs 64.5 grams
  • Fiber 5.8 grams
  • Sugar 49.5 grams
  • Protein 4.1 grams

Ingredients:

Produce:

1 small yellow or white onion, diced4 carrots, peeled and cut into moons4 medium Yukon potatoes, halved then quartered1 cup frozen peas (optional, just adds extra green for color)

Pantry:

1 cup uncooked Basmati rice2 cups vegetable stock2 13 oz cans coconut cream1 14 oz can coconut milk2 tbsp coconut oil

Spices:

1 tsp salt1 tsp turmeric1 tsp coriander1 tsp ginger2 tbsp curry paste (add more if you like more spice)2 tbsp brown sugar1 tbsp fish sauce

Extras:

1–2 sliced limes1 sprig cilantroCashews

Instructions

Start your rice in either your rice cooker or on the stove top for 15–20 minutes. Remember most rice is a 1:2 ratio of rice to water but be sure to check the packaging. If you’re using Jasmine rice, the ratio can vary.While you’re waiting for the rice water to boil, heat coconut oil in a Dutch oven or large pot on medium-high heat.Add turmeric, coriander and ginger once the oil is melted and stir for about 30 seconds before adding your diced onion to the mix. Sauté the onion until translucent.Add curry paste and stir until combined.

Next, pour in your vegetable stock, coconut cream and coconut milk. Stir until combined.Carefully add potatoes and carrots to the pot and add salt. Stir and bring to a low boil. Once boiling, bring to a simmer and cover your Dutch oven or pot until the potatoes and carrots are fork tender, about 10–20 minutes.Once potatoes and carrots are done, add brown sugar and fish sauce if using. Stir until sugar is melted and fish sauce is combined. (Add peas if using.)Serve the curry over rice or serve your rice on the side — that’s how I prefer it. Top with cilantro and cashews and grab a few lime slices to take to the table and dinner is served!

Notes:

For curry paste I highly recommend Mae Ploy Yellow Curry Paste. Their green curry paste is also delicious in this dish.Taste before adding the fish sauce. The curry paste already contains fish sauce but I like to add it to get that umami flavor.Zest the limes for more lime flavor.

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Until next time,

Haley

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