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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 mins
Cook Time15 mins
Total Time30 mins
Course: Curry
Cuisine: Thai
Servings: 6 servings
Calories: 242kcal


  • 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.


Calories: 242kcal | Protein: 11g | Fiber: 8g