Here’s a creamy, velvety and easy Thai Yellow Curry recipe that you can practically throw together in minutes. And it’s so flavorful that I am putting it right there on top of my vast collection of family-friendly recipes ideal after a busy day at work — or at home.
You do need to have some Thai Yellow Curry paste on hand to make this curry, but that is something you can easily put together on a leisurely weekend day and then reap the benefits of for months to come. I have for you a great vegan recipe for the paste today too, and you can also check out my recipes for other Thai pastes — red and green — by visiting my DIY spice mixes page. If you are vegan, it is a good idea not to rely on storebought versions of Thai curry pastes because most contain fish sauce.
For this version of my Easy Thai Yellow Curry, I used black beans, corn, and red and green peppers. The veggies, I will admit without embarrassment because I am a busy working mom, came out of a bag in the freezer. But that didn’t take away one bit from this recipe. The distinct flavors and textures of the beans and veggies were superb in the creamy sauce. I have, in the past, added chewy, baked tofu to this recipe and it works beautifully. Carrots, sweet potatoes and potatoes and fresh Spring veggies like broccoli and asparagus that don’t require too much cooking time would also be great.