Although nothing beats takeout Thai food, if I ordered Thai curry every time I had a craving, I would be BROKE! Luckily I’ve found a way to make yellow Thai coconut curry at home that is loaded with vegetables and so affordable to make.

Although this recipe uses yellow Thai curry paste, you can also use green or red curry paste for more spice and heat. As someone who starts to sweat just thinking about spicy food, the yellow curry paste is as spicy as I can handle. I used MAESRI yellow curry paste, which I found at an Asian grocery store. I haven’t seen this at American grocery stores before, and it really is the key ingredient that adds the classic curry flavour! If you don’t often go to an Asian grocery store, I recommend stocking up 🙂

The other great thing about Thai curry is that it’s so versatile. You can make the curry with more broth and eat it with noodles, less broth and have it with rice or on its own, or even omit the broth and make a sort of stir fry that is also delicious with rice! This recipe makes lots of broth and I highly recommend eating it with some noodles or broth, you won’t be disappointed!

Here’s the recipe:

Serves: 4 – 5

Ingredients

  • 1 tbsp olive oil
  • 1 medium onion, cut into large chunks
  • 3 garlic cloves, minced
  • ½ 114 g can of MAESRI yellow curry paste
  • ½ can full fat coconut milk
  • 4 cups vegetable broth
  • 1 tsp sugar
  • 1 large carrot, sliced
  • 1 540 mL can of unsalted chickpeas, drained and rinsed
  • 8 mini Shanghai Bok choy stalks, halved
  • 3 cups snow peas
  • 4 cups broccoli florets
  • 1 398 mL can of miniature cobs of corn, halved
  • the juice from 1 lime
  • salt to taste

Directions

  1. In a large pot over medium heat, sauté the onion and garlic in the olive oil for 2 minutes, then add the curry paste and continue to cook for another 2 minutes.
  2. Add the coconut milk, vegetable broth and sugar and bring the mixture to a boil. Reduce the heat and simmer for 10 minutes. Then add the carrots and continue to cook for another 5 minutes.
  3. Next, add the chickpeas, bok choy, snow peas, broccoli and corn. Cook for 5 minutes then stir in the lime juice. Continue to cook until vegetables reach your desired texture, keeping in mind that they will continue to cook and soften when removed from the heat*.
  4. Season with salt to taste and serve with brown rice vermicelli noodles or rice.

*This is especially important to consider if meal prepping this meal! As the hot curry sits, the heat and liquid will continue to cook the vegetables and you don’t want to be eating mush.

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