Description
This easy Thai yellow curry is creamy, flavorful, and ready in just 30 minutes, featuring coconut milk, vegetables, and aromatic spices.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 medium onion, sliced
- 3 garlic cloves, minced
- 1 tablespoon yellow curry paste
- 1 can (14 ounces) coconut milk
- 1 cup chicken or vegetable broth
- 2 medium potatoes, diced
- 1 carrot, sliced
- 1 red bell pepper, sliced
- 1 cup snap peas
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Add the sliced onion and minced garlic; sauté until softened, about 3 minutes.
- Stir in the yellow curry paste and cook for 1 minute until fragrant.
- Pour in the coconut milk and broth; bring to a simmer.
- Add the diced potatoes, sliced carrot, and bell pepper; cook for 15 minutes.
- Stir in the snap peas, fish sauce, sugar, and salt; simmer for another 5 minutes until vegetables are tender.
- Garnish with fresh cilantro and serve hot with rice.
Notes
For a vegetarian version, use vegetable broth and omit fish sauce. Adjust curry paste for spice level.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Main Course
- Cuisine: Thai
Nutrition
- Calories: 450
- Sugar: 6g
- Fat: 35g
- Carbohydrates: 30g
- Protein: 8g