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Yellow Thai Curry with Mixed Vegetables

User Rating 3.5 Star Rating (6 Reviews)


Yellow Thai Curry with Mixed Vegetables

I added snow peas and extra broccoli to my vegetarian yellow curry instead of carrots. Yum!

No need to use a store-bought or pre-made curry paste in this vegetarian yellow Thai curry, as this yellow curry is seasoned and colored with curry powder, turmeric and chili sauce. If you like Thai vegetable curries, you may also want to try this vegetarian red curry with tofu recipe or this coconut and tofu curry recipe, or, here's a few more vegetarian curries from around the world. Enjoy!


  • 1 cup vegetable broth
  • 1 cup coconut milk
  • 1 potato, pre-cooked and chopped
  • 2 carrots, pre-cooked and sliced
  • 1 cup broccoli
  • 1/2 head cauliflower, chopped
  • 1 tbsp fresh ginger, grated or minced
  • 1 tsp sugar
  • 3 cloves garlic, minced
  • 1/2 tsp turmeric
  • 2 tsp curry powder
  • 3 tbsp chili sauce
  • 1/3 tsp salt


Bring the coconut milk and vegetable broth to a slow simmer. Add the potatoes and vegetables and allow to simmer for a few minutes.

Add the remaining ingredients and cook for 3 to 5 more minutes.

Serve over rice if desired.

Makes four servings of Thai curry.

See also: More healthy recipes Nutritional information (from Calorie Count):
Calories: 226; Calories from Fat: 136
% Daily Value:
Total Fat: 15.2g; 23%
Saturated Fat: 12.9g; 64%
Trans Fat: 0.0g
Cholesterol: 0mg; 0%
Sodium: 721mg; 30%
Total Carbohydrates: 20.8g; 7%
Dietary Fiber: 5.1g; 21%
Protein: 5.5g
Vitamin A 105%, Vitamin C 93%, Calcium 6%, Iron 14%

User Reviews

Reviews for this section have been closed.

 2 out of 5
Vague, Guest Derek

As someone who has little experience with curries, I found your recipe to be vague to the extreme. You should have mentioned how long it would take to cook each item, and you also neglected to mention HOW you should cook each item. Simmer everything for a couple of minutes? Thanks for the sage advice.

12 out of 38 people found this helpful.

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