yellowcurry

Thai Yellow Curry

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 5 Servings
    • Difficulty Level

I’ve made this curry for us many times. On occasion, it upsets my stomach, but not every time. I think it has to do with the full fat coconut milk, but I’m not 100% sure. It tastes good though! Sutton doesn’t have any stomach issues with it, and loves this meal. He loves all curries!

We like to order curry from thai restaurants (if you live in Charlotte, NC — Monsoon Thai, Thai House, Thai Thai Takeout) I wanted to make it for us at home, so I’ve tried all of the pre made curry pastes. They are ok, but definitely do not compare to the thai restaurants. I will eventually try making the paste myself. It requires a trip to the asian food market. The yellow curry pre made paste is the most flavorful.

Sutton Rated: 4
Angie Rated: 3

Recipe Rating

  • (1 Rating)

Ingredients

  • 1 tbsp coconut oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 garlic cloves, minced
  • 1 tbsp ginger, minced
  • 2 cups vegetable stock
  • 1 can light coconut milk
  • 1 can regular coconut milk
  • 1 tbsp maple syrup
  • 3 tbsp yellow curry paste
  • 1 zucchini, sliced vertically and chopped
  • 1 squash, sliced vertically and chopped
  • 1 red bell pepper, sliced into thin strips
  • 2 cups broccoli florets
  • 1 lb tofu, cubed

Instructions

  • 1. In a large pot over medium high heat, add the coconut oil. Then, add the onion, carrots, garlic and ginger. Cook until onions are soft about 5-7 minutes.
  • 2. Add the vegetable stock through maple syrup. Then, stir in and break up the curry paste. Bring to a simmer. Add the zucchini through tofu cover and simmer for 12 minutes.
  • 3. Serve over rice.

Instructions

  • 1. In a large pot over medium high heat, add the coconut oil. Then, add the onion, carrots, garlic and ginger. Cook until onions are soft about 5-7 minutes.
  • 2. Add the vegetable stock through maple syrup. Then, stir in and break up the curry paste. Bring to a simmer. Add the zucchini through tofu cover and simmer for 12 minutes.
  • 3. Serve over rice.

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