Thai Yellow Curry

You might also like these recipes for vegan Thai green curry, Thai curried chickpeas and vegan massaman curry. You do need to have some Thai Yellow Curry paste on hand to make this curry, but that is something you can easily put together on a leisurely weekend day and then reap the benefits of for months to come. I have for you a great vegan recipe for the paste today too, and you can also check out my recipes for other Thai pastes – red and green – making the spice mixes at home. If you are vegan, it is a good idea not to rely on storebought versions of Thai curry pastes because most contain fish sauce. For this version of my Easy Thai Yellow Curry, I used black beans, corn, and red and green peppers. The veggies, I will admit without embarrassment because I am a busy working mom, came out of a bag in the freezer. But that didn’t take away one bit from this recipe. The distinct flavors and textures of the beans and veggies were superb in the creamy sauce. I have, in the past, added chewy, baked tofu to this recipe and it works beautifully. Carrots, sweet potatoes and potatoes and fresh Spring veggies like broccoli and asparagus that don’t require too much cooking time would also be great. I did veer one little bit from making this truly Thai– apart from the vegan thing, of course. 🙂 Instead of coconut milk, which tends to be more ubiquitous in Thai curry recipes, I used cashew paste. That’s because I wanted a true creaminess and clean flavor to let the flavors of the different veggies shine through. Coconut, as delicious as it is, also tends to have a strong flavor of its own. Check to get new recipe updates by email.

This curry would be perfect with some boiled white or brown rice, but you wouldn’t be amiss if you served it like a stew, with a crusty, robust bread or roll. Enjoy, all!