Recipe for Thai yellow curry made with yellow curry paste. Vegan recipe loaded with vegetables. Recipe with step by step pictures and video.

We love Thai style curries at home and I make it at least once a week. I load the curry with vegetables so its healthy. Curry paste from scratch is easy to do and one can make a big batch of it and freeze it for later use. It does freeze well. Once the curry paste is ready, the dish can be made in under 20 minutes. Here is how to make Thai Yellow Curry Recipe – Vegan Recipe.

Here is the video of how to make Thai Yellow Curry Recipe – Vegan Recipe

Here are some of the things you can buy online for making this recipe.
Carbon Steel Wok
Heavy Duty Mixie
Veg Stock Cube
Coconut Milk
Idhayam Sesame Oil

Here is the step by step pictorial of how to make Thai Yellow Curry Recipe – Vegan Recipe
We will make a curry paste from scratch. Take all the ingredients listed under curry paste except oil. Grind to a coarse paste.

Add in the Idhayam Sesame oil and grind again. The oil will emulsify and the mixture will become a thick paste. Do not add any water while grinding. Set aside. At this stage, the paste can be frozen for up to two months and used whenever necessary. Just thaw the paste and proceed with the recipe. Make a big batch of it so you can whip up an excellent curry in under 20 minutes.

I like to add a lot of vegetables to my curry. Eat a rainbow of colors everyday for good health. So try to add a lot of colorful veggies to your curry.

Heat Idhayam Sesame oil in a wok and add in the curry paste. Sauté for a few minutes till fragrant.

Add half a cup of water and the ground tomato puree. Just run the tomatoes in a mixie to a puree and add. Add in the chilli flakes, makroot leaves and the cashews. Cook the paste for a few minutes till the tomatoes are cooked. Add in the vegetables. Add a cup of water. Add the vegetables that take the longest time to cook first. Cook for 5-6 minutes.

Add in the stock cube if using and the rest of the vegetables.

Cover and cook for 2-3 minutes.

Add in the coconut milk and simmer for two minutes more. Finally add in a generous sprinkle of spring onions.

Serve with brown rice.

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Thai Yellow Curry Recipe – Vegan Recipe

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Recipe for Thai yellow curry made with yellow curry paste. Vegan recipe loaded with vegetables. Recipe with step by step pictures and video.

Total Time: 30m
Yield: 4 servings 1x

Ingredients

Scale

For the Yellow Curry Paste

7 cloves of garlic
1 inch piece ginger
1 inch piece galangal
2 stalks lemongrass, white part
5–6 small onions, Indian shallots
2 green chillies, chopped
2 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon salt
3 tablespoon Idhayam Sesame Oil

Other Ingredients

1 tablespoon Idhayam Sesame Oil
2 tomatoes pureed
1 teaspoon chilli flakes
5–6 makroot leaves, kaffir lime leaves
10 cashews
1 stock cube
300 ml coconut milk (canned)
2 tablespoon spring onions
1.5 cups water

Vegetables

2 carrots, sliced
10 beans, chopped
4 babycorn, diced
1/4 cup green peas
1 small egg plant, diced
2 cups broccoli
1/4 cup sweet corn
1/4 cup green bell pepper
1/4 cup red bell pepper
1/4 cup yellow bell pepper

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Instructions

We will make a curry paste from scratch. Take all the ingredients listed under curry paste except oil. Grind to a coarse paste. Add in the Idhayam Sesame oil and grind again. The oil will emulsify and the mixture will become a thick paste. Do not add any water while grinding. Set aside.

Heat Idhayam Sesame oil in a wok and add in the curry paste. Sauté for a few minutes till fragrant. Add half a cup of water and the ground tomato puree. Just run the tomatoes in a mixie to a puree and add. Add in the chilli flakes, makroot leaves and the cashews. Cook the paste for a few minutes till the tomatoes are cooked. Add in the vegetables. Add a cup of water. Add the vegetables that take the longest time to cook first. Cook for 5-6 minutes. Add in the stock cube if using and the rest of the vegetables. Cover and cook for 2-3 minutes. Add in the coconut milk and simmer for two minutes more. Finally add in a generous sprinkle of spring onions.

Serve with brown rice.