thai yellow veg curry recipe, how to make thai yellow curry recipe

thai yellow vegetable curry recipe

thai yellow veg curry recipe – a spicy vegetarian as well as vegan thai curry made with coconut milk and thai herbs-spices.

thai food is a family favorite. i have had thai food in restaurants too, but i prefer freshly home cooked thai food. in india, especially you do get a mish mash version of thai and chinese food at times.

we like the spicy hot thai curries and at times i make them at home too. the use of coconut milk in these curries remind me much of the goan and mangalorean curries. i already have the recipe of thai red curry and thai green curry posted on the blog.

when you make thai food at home, make sure to use the authentic thai herbs like – galangal, kaffir lime leaves, lemon grass stalks and thai basil. galangal, kaffir lime leaves and lemon grass stalks cannot be substituted if you want the authentic original thai flavor and taste.

if you are ready to compromise, then ginger and lemon zest can be added as substitutes for these. but the taste and flavors change considerably. i know it, since i have also made thai curry many times with the substitutes.

thai basil also has a delicate aroma as compared to italian basil which is more aromatic. i have mentioned below the substitutes in the notes section of the recipe details.

thai yellow vegetable curry recipe

i get a thai kit as well as galangal in the super store near by. so when i go grocery shopping, i buy the thai kit as well as galangal. i add the galangal to the morning teas. we love the flavor of galangal in the tea… and these thai herbs are grown in india and are not imported. in my own terrace garden, i have lemon grass and thai basil.

in the thai curry, the vegetables can be of your choice. i added carrots, baby corn, button mushrooms, red bell pepper and thai brinjals.

you need to make the thai yellow curry paste for the curry. the color yellow comes from the addition of turmeric. please use thick coconut milk for the curry and not thin one if you are using a homemade version. you can also use canned coconut milk. i added dabur’s coconut milk.

thai yellow veg curry recipe below:

5.0 from 5 reviews
thai yellow veg curry recipe
thai yellow vegetable curry - aromatic, lemony and spicy thai vegetable curry.
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
main ingredients:
  • 1 small to medium carrots, chopped
  • 8 to 10 babycorn, chopped
  • 5 to 6 button mushrooms, chopped
  • 1 small to medium red bell pepper, chopped
  • 10 to 12 thai brinjals
  • 1 cup thick coconut milk
  • ½ tsp organic sugar
  • 1 tbsp chopped thai basil
  • 1 or 2 tsp soy sauce
  • 1.5 to 2 cups water or veg stock
  • 2 tbsp coconut oil or vegetable oil
  • a few thai basil leaves for garnish
  • salt as required
for the yellow curry paste:
  • 1 small onion or 1 to 2 shallots, chopped
  • 2 tsp coriander seeds
  • 2 tsp cumin seeds or ground cumin
  • ¼ tsp black pepper
  • 1 tsp ground turmeric aka turmeric powder ( 1 tsp gives a dark yellow color, whereas you can go for ½ tsp which will give a light yellow color)
  • 2 fresh thai red chillies or bird eyes chilies, chopped
  • ½ inch galangal (substitute ginger if you don't have galangal), chopped
  • 2 to 3 medium garlic cloves, roughly chopped
  • 2 tbsp coconut milk
  • 2 medium kaffir lime leaves, roughly chopped (substitute ½ tsp of lemon zest)
  • 1 stalk of lemon grass, chopped (skip if not available)
  • ½ tsp lemon zest (optional)
preparing the yellow curry paste:
  1. add all the ingrdedients for the paste in a chutney grinder or a small blender.
  2. blitz to make a smooth paste. i prefer to make a smooth paste so that the galangal and lemon grass bits and pieces don't come in the way while eating :-)
  3. keep the curry paste aside.
preparing the thai yellow curry:
  1. in a pot or pan, heat oil.
  2. add all of the yellow curry paste in oil and saute for 2 to 3 mins.
  3. then add ½ cup coconut milk and saute for 2 to 3 mins.
  4. then add the chopped veggies and stir well.
  5. add 1.5 to 2 cups water or veg stock, sugar and salt.
  6. stir well and cover the pan.
  7. simmer the veggies till they are almost cooked and tender.
  8. then add the remaining ½ cup coconut milk.
  9. stir and add soy sauce.
  10. cover and cook for about 5 to 6 minutes more.
  11. lastly add the chopped basil leaves and cook for half or one minute more.
  12. you can garnish the curry with some thai basil leaves.
  13. serve thai yellow veg curry with steamed jasmine rice or basmati rice.
*substitutes for the thai herbs:
- galangal: use ginger instead
- kaffir lime leaves: add lime leaves or zest of lemon instead
- thai chilies: substitute fresh red chilies or dry red chilies
- shallots: use small onions instead
- lemon grass: no substitute. at the most, you could just do away with the zest of lemon.

{ 22 Responses }

  1. Nivs says

    Tried it yesterday. I skipped kafir lime leaves, and substituted galangal with ginger. Brilliant and simple. Love love love this recipe.

  2. Asha says

    Dear Dassana,
    Will it make a lot of difference if I add ginger instead of galangal ? Here in Chennai, I am just not able to find galangal anywhere. Also, if you are aware of any online sites that provide us with fresh thai ingeredients, can you please guide me ?

    Thanks, Asha.

    • says

      it does make a difference. but since i have also made this curry with ginger, i would suggest you to go ahead. the curry tastes good even with ginger. i don’t know any sites which provide fresh thai ingredients. even i buy locally from the a store. but try looking for thai ingredients in big super stores or super markets. you may get them in chennai.

  3. Danielleb says

    This recipe was easy and SO delicious. I added sweet potato and rice right into the pot which all worked great with this yellow curry. Thanks!

  4. preeti c says

    I love all the recipes on ur website.. a lot of varieties to try .. my elder kid doesnt really like vegetables how much ever I try .. do u any recipes that would blend the vegs and he won’t even knw abt it ..

    • says

      thanks preeti. as far as i know, there are some dishes that you can make which have mixed vegetables which makes it difficult to guess – pav bhaji (make a less spiced version and serve with whole wheat or multi grain pav for a healthier option), mixed veg dalia or khichdi (veggies should be mashed very well) , mix vegetable paratha (boil and mash the vegetables well. temper or just add the spices/herbs and make stuffed paratha, just like aloo paratha, mix vegetable cutlet or patties (mash the boiled veggies, pan fry and then stuff in burger breads), mix vegetable rotis or chapatis (grate veggies like carrots, beetroots, boiled potatoes and mashed peas, make a dough and then make chapatis with it). there are vegetable muffins also. but they need to be baked.

  5. garg says

    hey dassana all ur recipes are simply superb….ive been trying one by one daily…simple yet so tasty….loved it…can u post restaurant style chana masala recipe…not the delhi ka kali gravy wala …thanking in anticipation…

  6. Prerna says

    Dassana, you are simply superb. I am sure going to try this, as we prefer home cooked to going out. So thankful for these detailed, step-by-step recipes.
    Just one question here, does it make a huge difference in this recipe if we were to omit shallots or onion???
    Thank you!

      • Prerna says

        Hey Dassana, Thank you for the reply. On a separate note, I tried your masala dosa recipe. It came out simply amazing. Now, my 2 year old does not want to eat roti. At all times, he wants dosa:)
        I must say that all your recipes, which I tried so far, orange cake, basic vanilla cake, idli/masala dosa, they have turned out extremely well. Great job!

        • says

          welcome prerna and thanks for this positive feedback. this is one of the best response i have got… from your 2 year old baby. happy cooking.