Better-than-Takeout Yellow Curry
A quick and easy Thai yellow curry made with rich coconut milk and fresh vegetables, perfect for any weeknight meal.
Ingredients
Vegetables
- 1 whole onion, chopped
- 2 whole carrots, sliced
- 1 whole bell pepper, chopped
- 2 cups mixed vegetables (e.g., broccoli, snap peas)
Other Ingredients
- 1 can coconut milk
- 2 tablespoons yellow curry paste
- 1 tablespoon vegetable oil
- to taste salt season according to preference
- Fresh cilantro for garnish
- Cooked rice for serving Jasmine rice is recommended
Instructions
Preparation
- Start by chopping your onion, slicing your carrots, and dicing your bell pepper.
Cooking
- In a large skillet, pour in the vegetable oil and heat it over medium heat.
- Add the chopped onion to the skillet and sauté until it becomes translucent and fragrant, about 3-4 minutes.
- Toss in the sliced carrots and chopped bell pepper, cooking for another 3-4 minutes.
- Add the mixed vegetables to the skillet and cook for another 2 minutes, just enough to warm them through.
- Stir in the yellow curry paste until the vegetables are well-coated.
- Pour in the coconut milk and stir everything together, bringing it to a gentle simmer. Cook for 10-15 minutes.
- Season your curry with salt according to your preference.
- Serve your curry hot, garnished with fresh cilantro.
- Ladle a generous portion over a bowl of steaming cooked rice.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months. Customize your vegetables based on what you have on hand.