Just look at this lovely bunch of different crunchy and colorful vegetables in a creamy Thai curry sauce… I can never get enough of this yellow Thai vegetable curry!
Curry anyone?
Try it!
Yummy tummy.
Sounds like there is a spicy Thai vegetable curry for dinner on the menu tonight!
First of all I always have some kind of curry paste and and a can of coconut milk in my pantry just in case I need a last minute dinner idea then.
Cooking Asian
Can you find Asian ingredients in your cupboards or pantry at this very moment?
How often do you cook Asian at home?
I would have to say at least 3 to 4 times a month here.
Easy Thai Vegetable Curry Recipe
Why do I love curries so much?
Because you can also add just about anything you want to it.
From meat and fish to all sorts of vegetables and potatoes. And no matter what, you always end up with a colorful chunky curry with that necessary touch of spicy heat.
I didn’t serve the curry with rice this time however because it already contains potatoes.
Enjoy!
Easy Thai Vegetable Curry Recipe
A bunch of different crunchy and colorful vegetables in a creamy sauce... I can never get enough of this yellow Thai vegetable curry!
- 3 oz fresh broccoli (85 g)
- 3 oz fresh cauliflower (85 g)
- 6 Brussels sprouts
- 3 oz fresh zucchini (85 g)
- 3 oz waxy potatoes (85 g)
- ½ small red bell pepper
- a handful green beans
- ½ small fresh eggplant
- 2 tbsp Thai green curry paste
- 2 cups coconut milk (480 ml)
- 1 tbsp lime juice
- 1 tsp caster sugar
- a handful fresh mint
- vegetable oil
- salt
- Peel the potato and dice it up. Chop the rest of the vegetables into bite-size bits. Then rinse the veg and let them drain.
- Pour little splash of vegetable oil in a large wok or non-stick pan and place it over medium-high heat until hot. Then add the curry paste.
Gently fry the paste for a minute. Then pour in the coconut milk and add the potatoes. Season with the sugar and a little pinch of salt.
Stir and turn the heat up until the curry starts boiling gently. Put a lid on the pan and cook the potatoes for 5 minutes. Then add the rest of the chopped vegetables. Give the curry a good stir, cover again and turn the heat lower.
Simmer the curry for 7 to 8 minutes or until the vegetables are almost tender but still crunchy. Then take the pan off the heat and stir in the fresh mint and lime juice. Check the seasoning and add extra salt, sugar or lime juice to taste if necessary. Divide the curry over large bowls and serve hot.
Easy Thai Vegetable Curry – KitchenAid Cook Processor
A bunch of different crunchy and colorful vegetables in a creamy Thai curry sauce… I can never get enough of this yellow Thai vegetable curry!
Curry anyone?
Try it!
This is not the first curry I make in my KitchenAid Cook Processor, because also take a look here at my Thai green curry with seafood!
Here is a vegetarian one this time then: a delicious Thai vegetable curry recipe with yellow curry paste.
Curry Paste
So what is your favorite Thai curry paste?
I love the vibrant mix of vegetables in this yellow curry.
And needless to say it is packed with flavor as well! I really hope that you love this curry as much as we did back then.
I didn’t serve the curry with rice this time however because it already contains potatoes.
Enjoy!
Easy Thai Vegetable Curry Recipe
- 3 oz fresh broccoli (85 g)
- 3 oz fresh cauliflower (85 g)
- 6 Brussels sprouts
- 3 oz fresh zucchini (85 g), diced
- 3 oz waxy potatoes (85 g), diced
- ½ small red bell pepper sliced
- a handful green beans chopped
- ½ small fresh eggplant diced
- 2 tbsp Thai green curry paste
- 2 cups coconut milk (480 ml)
- 1 tbsp lime juice
- 1 tsp caster sugar
- a handful fresh mint chopped
- 2 tbsp vegetable oil
- salt
- Cut the broccoli and cauliflower into florets. Then chop the sprouts in half. Add the florets and sprouts together with the rest of the diced and chopped vegetables to a large sieve or colander and rinse them.
- Pour the vegetable oil in the bowl of the Cook Processor fitted with the StirAssist and add the curry paste. Then close the lid and select BOIL P3. Press Start to activate Step 1.
- After that pour in the coconut milk add the diced potatoes. Season with the sugar and a little pinch of salt.
- Close the lid again and press Start to activate Step 2. Then after that add the rest of the chopped vegetables.
- Close the lid again and press Start to activate Step 3. After that press exit to cancel the keep warm mode. Add the freshly chopped mint and lime juice. Then press Quick Stir for 10 seconds. Check the seasoning of the curry and add extra salt, sugar or lime juice to taste if necessary. Divide the green curry over large bowls and serve hot.
What is the difference between Thai red, green and yellow curry paste?
The main difference between the three Thai curries is the level of spiciness.
In general green curry paste is the spiciest, followed by red, and yellow is the mildest.
At least for store bought pastes: homemade pastes in Thailand can be hotter or milder depending on the amount of peppers the chef put into it.
Red curry paste contains extra ingredients, such as garlic, galangal and kaffir lime leaves, which give it a more complex flavor.
Green curry paste usually contains coconut milk, while yellow curry paste is usually made with turmeric and other mild spices.
What Thai curry paste is better for a Thai vegetable curry?
It really depends on your personal preference.
If you prefer a milder curry, look for a red curry or yellow paste. If you are looking for a spicier curry, try a green curry paste.
What classic vegetables can you add to a Thai vegetable curry?
Vegetables such as carrots, potatoes, onions, zucchini, squash, green beans, cauliflower, bell pepper and broccoli and perfect for curries.
What Thai vegetables can you put in a curry?
If you want to make your vegetable curry extra exciting, what to add?
How about Thai vegetables like eggplant, bamboo shoots, long beans, and baby corn. Other popular vegetables include Thai pea eggplant, baby bok choy and mushrooms.
Fresh Thai basil is also a game changer, it is packed with flavor!
