Thai Yellow Curry - Vegan Recipe

Name: Thai Yellow Curry - Vegan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup peanut oil; 4 tablespoons yellow curry paste, for medium-hot dish; 2 cloves garlic, finely chopped; 2 (14 ounce) cans coconut milk; 1 cup vegetable broth; 1 inch fresh ginger, cut in thick slices; 2 large potatoes, peeled and cubed; 1 large onion, coarsely chopped; 1 red bell pepper, seeded and cut in strips; 1 green bell pepper, seeded and cut in strips; 2 cups carrots, cut in thick slices; 1 cup mushroom, sliced; 4 tablespoons soy sauce; 3 tablespoons brown sugar; 1/4 cup cilantro, chopped (optional); 4 cups white rice, steamed

Servings: persons

1/3 cup peanut oil
4 tablespoons yellow curry paste, for medium-hot dish
2 cloves garlic, finely chopped
2 (14 ounce) cans coconut milk
1 cup vegetable broth
1 inch fresh ginger, cut in thick slices
2 large potatoes, peeled and cubed
1 large onion, coarsely chopped
1 red bell pepper, seeded and cut in strips
1 green bell pepper, seeded and cut in strips
2 cups carrots, cut in thick slices
1 cup mushroom, sliced
4 tablespoons soy sauce
3 tablespoons brown sugar
1/4 cup cilantro, chopped (optional)
4 cups white rice, steamed

1
In a deep frying pan or wok, heat oil over medium heat until hot.
2
Add curry paste and garlic and cook, stirring for about 30 seconds.
3
Slowly stir in coconut milk and vegetable broth.
4
Reduce heat to simmer; add potatoes and cook for 10 to 15 minutes.
5
Add ginger, onion, and peppers; cook until tender, about 7 minutes.
6
Add carrots, mushrooms, soy sauce, and brown sugar.
7
When heated through, serve over individual plates of hot rice.
8
Garnish with cilantro.

1016

kcal

Calories

Fat

197

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/3 cup peanut oil, 4 tablespoons yellow curry paste, for medium-hot dish, 2 cloves garlic, finely chopped, 2 (14 ounce) cans coconut milk, and more.

Yes, Thai Yellow Curry - Vegan falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Yellow Curry - Vegan

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