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.
I did veer one little bit from making this truly Thai– apart from the vegan thing, of course. 🙂 Instead of coconut milk, which tends to be more ubiquitous in Thai curry recipes, I used cashew paste. That’s because I wanted a true creaminess and clean flavor to let the flavors of the different veggies shine through. Coconut, as delicious as it is, also tends to have a strong flavor of its own.
This curry would be perfect with some boiled white or brown rice, but you wouldn’t be amiss if you served it like a stew, with a crusty, robust bread or roll.
- For Curry:
- 1/2 cup cashews soaked in 1 cup of water for 30 minutes,then blended into a very smooth paste
- 1 medium red onion, finely diced
- 1 cup canned black beans, rinsed
- 2 cups of diced frozen veggies. I used a mix of red and green peppers and corn. frozen veggies. I used a mix of red and green peppers and corn.
- 2 spring onions, white and green parts chopped
- 1 tsp dry basil or 2 tbsp chopped fresh basil leaves
- Juice of 1 lemon
- 1 tsp coconut oil
- 2 tbsp Thai yellow curry paste (recipe follows)
- For Thai Yellow Curry Paste
- 2 hot red chilies, like Thai bird's eye chilies
- 2 stalks lemongrass (use juice of 2 limes and their zest as a substitute)
- 1 tbsp turmeric powder
- 2 shallots
- 1- inch piece of galangal (use ginger if you can't find this)
- 1 small plum tomato
- 6 cloves garlic
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 1- inch piece of cinnamon
- 2 tbsp tamari or soy sauce
- 2 tbsp brown sugar
- 1/2 to 1 cup of coconut milk
- Make the curry paste:
- Place all ingredients and 1/2 cup of the coconut milk in a blender bowl. Blitz into a smooth paste, adding more coconut milk if needed to keep the blades moving.
- Store in an airtight container in the freezer.
- Make the Thai Yellow Curry:
- Place 2 tbsp of the curry paste in a large saucepan, along with the coconut oil.
- Heat together, stirring often, until the curry paste darkens slightly, about 2-3 minutes.
- Add the onions and a pinch of salt and cook until they are translucent, 3-4 minutes.
- Add basil, beans and vegetables and stir to mix well. Let the vegetables heat through.
- Add the cashew paste along with enough water to thin out the curry to your liking. Let it heat through on a medium-low flame. Add the lemon juice.
- Turn off the heat, garnish with spring onions, and serve hot.