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Thai Yellow Curry
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5 from 1 vote

Easy Vegan Thai Yellow Curry

A creamy, coconutty Thai Yellow Curry with yellow curry paste and veggies
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Curry
Cuisine: Thai
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 329kcal
Author: Vaishali · Holy Cow Vegan

Ingredients

For curry

  • ½ cup cashews (soaked in 1 cup of water for 30 minutes,then blended into a very smooth paste)
  • 1 medium red onion, (finely diced(
  • 14 oz black beans (canned, rinsed and drained)
  • 2 cups frozen veggies (Try and buy diced frozen veggies. I used a mix of red and green peppers, corn and carrots)
  • 2 spring onions (white and green parts chopped)
  • 1 teaspoon dried basil (or 2 tablespoon chopped fresh basil leaves)
  • Juice of 1 lemon
  • 1 teaspoon coconut oil
  • 2 tablespoon Thai yellow curry paste (recipe follows)

For Thai yellow curry paste

  • 2 hot red chilies, (like Thai bird's eye chilies or just use serrano)
  • 2 stalks lemongrass (use juice of 2 limes and their zest as a substitute)
  • 1 tablespoon turmeric
  • 2 shallots
  • 1-inch piece galangal (use ginger if you can't find this)
  • 1 small plum tomato
  • 6 cloves garlic
  • 1 tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1- inch piece of cinnamon
  • 2 tablespoon tamari or soy sauce
  • 2 tablespoon brown sugar
  • 1 cup coconut milk

Instructions

Make the curry paste

  • Place all ingredients and ½ 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 tablespoon 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.

Nutrition

Calories: 329kcal | Carbohydrates: 42g | Protein: 12g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Potassium: 725mg | Fiber: 10g | Sugar: 6g | Vitamin A: 3218IU | Vitamin C: 13mg | Calcium: 85mg | Iron: 6mg