Healthy Meal Ideas
by Chocolate Covered Katie
5 from 12 votes
A healthy and filling vegetarian Thai yellow curry recipe, packed with wholesomeness and flavor.
The Best Thai Yellow Curry
Lately, I’ve been craving so much Thai food.
I’m lucky to have multiple good Thai restaurants near me, and I’ve been eating my fill of red and yellow curry, panang, massaman, pad khing, and so many other dishes these past few months.
It’s inspired me to begin creating my own versions of the Thai classics – after all, sometimes you don’t want to have to go out to a restaurant in order to satisfy your cravings for takeout. And this easy Thai yellow curry recipe can be made in your pajamas if you wish!
While I do have another Thai curry recipe on here—for —this time I wanted to create a recipe you can make without jarred curry paste and one with options to make it both soy and coconut-free so that everyone can enjoy it.
This is a mild curry dish, making it great for kids and those who aren’t big on spicy foods. However, you can easily make it a spicier curry if you’d prefer by simply adding a pinch of cayenne or a handful of diced chilies to the curry when you add the other vegetables. Adding extra fresh ginger also ups the spiciness. I kind of really love fresh ginger.
Like many Thai dishes, this homemade curry is versatile and can be modified to suit different dietary requirements. For example, I chose to add tofu this time but another protein source could easily be substituted. Or you can even leave the protein out altogether and simply add more vegetables to the curry instead. Chopped pineapple would also be a nice addition to the recipe.
If you try the recipe, be sure to rate it and leave a review in the comment section below!
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Yellow Curry Thai Recipe
A healthy and filling vegetarian Thai yellow curry recipe that's, packed with flavor.
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Print Recipe
Total Time 20 minutes minutes
Yield 5 cups
5 from 12 votes
Ingredients
- 1/2 a large onion, diced or thinly sliced
- 1 tbsp oil or spray
- 1 tbsp minced garlic
- 1 1/2 tsp curry powder
- 1 tbsp minced ginger, or 1 tsp powdered
- 1/2 tsp salt
- 1 1/2 cup protein of choice, such as cubed tofu or chickpeas
- 1 1/2 cup small broccoli florets
- 1/2 bell pepper, thinly sliced
- optional 1/2 cup baby corn
- 13.5 oz coconut cream or milk, or cashew cream for coconut-free
- 1 tbsp sweetener of choice
- 1 tsp lime juice
- optional garnishes, such as fresh basil, raw bell pepper, sliced cashews, etc.
Instructions
In a large pot or pan, sauté the onion in oil or spray over medium heat—stirring only occasionally—until it begins to brown. Stir in the next four ingredients, then stir in the protein, broccoli, bell pepper, corn, coconut milk, and sweetener. (I’ve only tried the recipe with full-fat canned coconut milk or cream, so sub lite or cartoned coconut/nondairy milk at your own risk.) Cover and bring to a boil over medium heat. Once boiling, remove the lid and check for doneness. If broccoli is not yet soft, continue to cook until desired broccoli softness is reached. Remove from heat, stir in lime, and garnish as desired. Leftover sauce will thicken considerably in the fridge because coconut milk thickens when chilled, so just reheat and then add a little extra milk if needed to thin it out again.
Instant Pot Version: In saute mode, cook the onions and oil about a minute, or until onion starts to brown.Stir in the next four ingredients, then stir in the protein, broccoli, bell pepper, corn, coconut milk, and sweetener. Close and seal, then cook on manual for 3 minutes. Do a natural pressure release. Stir in lime, and garnish. Thanks to reader Hannah for creating this version and leaving a comment to let us know how to make the recipe in an instant pot!
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Published on July 27, 2017
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Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been featured on The Today Show, CNN, Fox, The Huffington Post, and ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.
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Reader Interactions
21 Comments
Leave a comment or reviewLeave a rating
Kat Cupcake says
This sounds delicious! I love curry
Reply
Hofterzielbeek says
Your yellow Thai curry looks soo yummy. I will definitely try this recipe soon.
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Kim H says
Your other Thai curry recipe is one of our family staples. I love red curry paste, but will definitely try this one as well for something a little different.
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Vanessa Osborne says
Made this last night and it was so delicious!
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Cassie Autumn Tran says
Yellow curry is delicious, even though green curry is my number one favorite! Personally, I adore thick curries, so I wouldn’t mind it if the sauce was creamier!
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Manuka Honey Singapore says
Love india curry, With chicken and roti prata with it, it taste really good!
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Sara says
This was delicious! So quick and easy to make. I added just a little almond milk to thin it out and served with a side of rice. The whole family loved it. This dish is definitely going on our weekly menu, especially in the fall.
Reply
Samantha says
This was amazing and so easy!
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Mary says
What kind of curry powder are you using?
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Sandy says
I made this on Sunday for dinner on Monday. My husband doesn’t like curry, so I used 3/4 of a teaspoon. He loved it, and so did I. He told me next time to use MORE curry. WOW, from someone who has always said “I don’t like curry”. Thank you Katie, for all of your wonderful recipes!
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Paule says
Made this recipe in my Instant Pot tonight an it is deliciously addictive!
Will definitely make it again 🙂
Thank You !Reply
Dr Martin Huang says
Nice. I will add in a few slices of chilli padi in to up the spice game.
Thanks for sharing!Reply
Tasha says
I modified recipe, because of our supermarkets, and surprisingly I didn’t ruined it! Sooo tasty!
I put there white beans, as protein, cauliflower instead of broccoli, cartoned coconut cream and water, add brown rice noodles, also instead of baby corn I used fresh corn. It’s sooo goood! Thank you so much!Reply
Melanie Scheetz says
This was the most amazing recipe!! First, Katie, I tried twice to give you 5 stars…but it registered .5 stars. I sincerely hope you can fix that (my deepest apologies).
I have been a Plant Paradox vegan for 6 months (lost 30 lbs…yay!), but struggle with delicious recipes. I am so glad that I found yours…finally…a wonderful and easy dish! I left out the protein, bell pepper, and corn, but doubled the onion and broccoli. Also, I added blanched, toasted almond slivers from Trader Joe’s, which added a bit of additional sweetness. I also added 1/2 tsp. ground black pepper.
By the way, I had to fight off my husband for a bowl of this curry, as I want to take the leftovers for lunch tomorrow. I had to promise him that I’ll make extra for him next time.
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Chocolate Covered Katie says
Aw thank you so much for making it! 🙂
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Heather says
What kind of sweetener do you recommend?
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Jason Sanford says
Maple syrup or sugar both work!
Reply
CJ Brocker says
I love your site, your book and your recipes; this one is very good! Have you considered adding the name of your recipe and/or the name of your site to all your recipe photos (your photos that have this are so easy to find amongst my saved recipes in Pinterest). Thank you for sharing your recipes.
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Jason Sanford says
Hi! Thank you so much for making the recipe :). Katie usually puts watermarks on the photos, at least with the most recent posts. Is that what you mean?
Jason (media relations)Reply
Laramee says
This post sound very nice.
Reply
Keith Sabin says
I’m late to this party, but glad I got here! I swapped peapods for the broccoli, and stirred in aji amarillo for mellow heat (rather than the easy but sharper choice of gochujang), and it’s MOUTHWATERING good. Plan to do the instant-pot version next time…
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