Thai Yellow Curry - Vegan

Name: Thai Yellow Curry - Vegan
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6-8 serving(s)
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

Submitted by Dustin Brubaker

"As a student, I can't really afford to visit Thai restaurants daily...otherwise I would. Yellow curry is one of my favorite Thai dishes. This is a recipe I've modified to my own taste and diet. Hope you enjoy it as much as my friends and I have!"

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Ready In:: 40mins
Ingredients:: 16
Serves:: 6-8

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

directions

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

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Reviews

Used this as a base to make my own. Very good recipe. Need to add the soy sauce for flavor. Thanks Dustin

KoreanSPICEissoooni
I thought the flavor was extraordinary! Thai Yellow Curry is one of my favorites! The carrots were not quite tender by the time it was "warmed through", so next time I will add them earlier. I loved how many veggies were in this dish, the mushrooms were a nice touch!

FlavaQueen
I highly recommend this vegan curry recipe~ Took longer than an hour for me (prep + cook time) but the final product is well worth it! I used a yellow bell pepper instead of red (more expensive) and a green jalapeno chile for the heat in my 'homemade' curry paste for flavor (the coconut milk masks the flavor a lot). For instructions on how to make a Thai "yellow curry paste" yourself, look up (http://importfood.com/how_curry_paste_is_made.html). I tried to make it myself without the shrimp paste as I'm nitpicky that way about "vegan" recipes. Tasted great!

Chef Asianpuppet
Struggled with thai recipes and had our daughter, who is vegan, arrive home from university, and found this recipe which I made tonite with great success. I made jasmine rice with it and corn on the cob. I will adjust it next time and add less veggies and add seafood for a different flair. Thanx Dustin. Our daughter will take this recipe back to res with her in Sept.

crazee4cookin

Tweaks

I highly recommend this vegan curry recipe~ Took longer than an hour for me (prep + cook time) but the final product is well worth it! I used a yellow bell pepper instead of red (more expensive) and a green jalapeno chile for the heat in my 'homemade' curry paste for flavor (the coconut milk masks the flavor a lot). For instructions on how to make a Thai "yellow curry paste" yourself, look up (http://importfood.com/how_curry_paste_is_made.html). I tried to make it myself without the shrimp paste as I'm nitpicky that way about "vegan" recipes. Tasted great!

Chef Asianpuppet