Thai Yellow Curry Vegetable Recipe – Coconut Milk & Basil

Last Updated on 6 months ago by Neha Deshmukh

Thai Yellow Curry Vegetable Recipe – Coconut Milk & Basil

Hey everyone! If you’re anything like me, you absolutely love a good curry. There’s just something so comforting and flavorful about it, right? Today, I’m sharing my go-to recipe for Thai Yellow Curry with a vibrant mix of vegetables. It’s packed with fragrant spices, creamy coconut milk, and a lovely hint of sweetness. I first made this when I was craving something a little different from my usual Indian fare, and it quickly became a family favorite. Let’s get cooking!

Why You’ll Love This Recipe

This Thai Yellow Curry is a winner for so many reasons. It’s relatively quick to make – perfect for a weeknight meal. It’s bursting with flavor, thanks to the homemade yellow curry paste. Plus, it’s a fantastic way to get your veggies in! It’s also easily adaptable to your preferences – more spice, different vegetables, or a vegan twist, it’s all good.

Ingredients

Here’s what you’ll need to create this delicious curry:

• 1 carrot
• 8-10 baby corn
• 5-6 button mushrooms
• 1 red bell pepper
• 10-12 pea eggplants
• 1 cup coconut milk (240ml)
• 0.5 teaspoon raw sugar
• 1 tablespoon Thai basil
• 1-2 teaspoon soy sauce
• 2 tablespoons coconut oil

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best flavor:

• Kaffir Lime Leaves: These add a wonderfully citrusy aroma. If you can’t find fresh, frozen are a good substitute.
• Galangal: Similar to ginger, but with a more citrusy, piney flavor. Don’t substitute with regular ginger if you can avoid it – it really makes a difference!
• Bird’s Eye Chilies: These pack a punch! Adjust the quantity based on your spice preference.
• Thai Basil: This has a slightly anise-like flavor that’s different from Italian basil. It’s worth seeking out for the authentic taste.
• Coconut Milk: There are so many types! You can use full-fat for a richer curry, or light coconut milk to keep it a bit lighter. I personally love using canned coconut milk – it gives the best creamy texture. Different regions in Thailand also have different coconut milk varieties, so feel free to experiment!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, we need to make the yellow curry paste. Blend onion, coriander seeds, cumin seeds, black peppercorns, turmeric, bird’s eye chilies, galangal, garlic, coconut milk, kaffir lime leaves, lemongrass, and lemon zest into a smooth paste. A good blender or food processor is your friend here!
2. Now, heat the coconut oil in a pan over medium heat. Add the yellow curry paste and sauté for 2-3 minutes, stirring constantly, until it becomes fragrant. This step is crucial – it really wakes up the spices.
3. Add the chopped vegetables – carrot, baby corn, mushrooms, bell pepper, and pea eggplants – to the pan. Stir well to coat them evenly with the curry paste.
4. Pour in about 1-2 cups of water or vegetable stock. Bring to a simmer and cook for 10-12 minutes, or until the vegetables are tender but still have a little bite.
5. Stir in the coconut milk, soy sauce, and sugar. Let it simmer for another 5 minutes on low heat, allowing the flavors to meld together beautifully.
6. Finally, stir in the Thai basil. Taste and adjust the salt and spices as needed. Garnish with extra Thai basil and serve hot with steamed rice.

Expert Tips

• Don’t be afraid to experiment with the curry paste! Add more chilies for extra heat, or a little more galangal for a brighter flavor.
• If the curry gets too thick, add a splash of water or vegetable stock to thin it out.
• For a richer flavor, let the curry simmer for a longer time – the longer it simmers, the more the flavors will develop.

Variations

• Vegan Adaptation: Simply ensure your soy sauce is vegan-friendly.
• Spice Level Adjustment: Start with 1-2 bird’s eye chilies and add more to taste. My friend, Priya, loves it super spicy, so she usually adds about 5!
• Vegetable Substitutions: Feel free to swap in your favorite vegetables! Broccoli, cauliflower, spinach, or zucchini would all work well. I’ve even used green beans when I was short on other veggies.
• Gluten-Free Considerations: Use tamari instead of soy sauce to make this recipe gluten-free.

Serving Suggestions

This Thai Yellow Curry is fantastic served with fluffy steamed jasmine rice. A side of naan bread is also delicious for soaking up all that flavorful sauce. A sprinkle of chopped peanuts adds a nice crunch, too!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors have had time to develop! You can also freeze it for up to 2 months.

FAQs

1. What is the best type of coconut milk to use for Thai Yellow Curry?

Full-fat coconut milk will give you the richest, creamiest curry. However, light coconut milk works well too if you’re watching your calorie intake.

2. Can I make the Thai Yellow Curry paste ahead of time? How should I store it?

Absolutely! You can make the paste a day or two in advance. Store it in an airtight container in the refrigerator. It will keep for up to 3 days.

3. What vegetables can I substitute in this recipe based on seasonal availability?

So many! Feel free to use whatever vegetables are fresh and in season. Zucchini, eggplant, or even potatoes would be great additions.

4. How do I adjust the spice level of this curry?

Start with fewer chilies and taste as you go. You can always add more, but you can’t take them out!

5. Is it possible to make this curry without using soy sauce? What can I use as a substitute?

Yes! You can use tamari (for gluten-free) or fish sauce for a similar umami flavor. A pinch of salt will also do the trick.