Vegetable Yellow Thai Curry

This Vegetable Yellow Thai Curry is a super creamy dish made with yellow curry paste and is filled with potatoes, carrots, and chickpeas and served over brown rice. It is so satisfying and comes together in just over 30 minutes.

It makes for fantastic leftovers and reheats well.  This is a dish that I could eat all the time. It feels so hearty and comforting and at the same time is on the healthier side and full of vegetables. I LOVE this yellow curry.

Where To Buy Yellow Thai Curry Paste

I recently found yellow curry paste made by Maesri at an HMart here in San Diego. H Mart is an Asian grocery store that started in New York City and now has locations all over the country. We felt like we hit the jackpot by finding a bottle of sriracha, which we haven’t been able to find anywhere for the last several months (due to a failed chili pepper harvest in 2021). If you can’t find yellow curry paste at a local Asian grocery store, you can buy the Maesri brand on Amazon Prime.

Yellow, red, and green curry all taste quite different. They’re all great and worth giving a shot if you haven’t had them before, but I absolutely love yellow curry. You can find red and green curry paste at a typical grocery store or Target, usually Thai Kitchen brand. These curry pastes that you find at Target or other grocery store are typically much milder than the Maesri versions or other brands that you can find at an Asian grocery store.

Chickpeas for Protein

I added a can of chickpeas, which are high in protein and leave you feeling full. With the added protein from the chickpeas and the heft from the potatoes I don’t miss having meat in this dish at all. Though it would be easy to add some sliced chicken breast or thighs.

Vegetable Yellow Thai Curry Recipe Inspiration

Over the last year, if we ordered takeout from a Thai restaurant I’d usually get yellow curry. I had been keeping an eye out for yellow curry paste at the store so I could make it at home. Unlike green or red curry paste, however, yellow curry paste is not easy to come by. Eventually, I found it at H Mart while we spending time in San Diego.

I modeled this dish after all the various yellow curry takeouts that I’ve had over the last year. It is extra creamy using one can of coconut milk and one can of coconut cream. I also limited the vegetables in this yellow curry dish to ones that lend themselves to reheating well since we love having leftovers.

Coconut Milk vs. Coconut Cream

Coconut Cream is significantly creamier than coconut milk. This recipe calls for 1 can of each, which strikes the perfect balance for a creamy/saucy dish. Look for coconut milk and coconut cream at the grocery store. Sometimes its harder to find the coconut cream, but I've have been able to find it at Whole Foods and our local Asian grocery store.

Brown Rice

This dish comes together super quickly.  Prioritize starting the brown rice first which takes some time (or white rice if you prefer, which takes less time than brown rice) so that it’s done when the curry is done. Generally I use brown rice instead of white rice wherever possible.

If you're looking for more dinner recipes, you might like these:

30 Minute Duck Fat Ramen: Super quick ramen recipe made with duck fat and lots of vegetables.

Chiang Mai Thai Noodle Curry: A dynamic flavorful curry over noodles, topped with crispy noodles, shallots and green onions.

Chinese Pork Dumplings: A project dish requiring quite a bit of time, but with the payoff of over 100 dumplings that can be frozen. For the quick weeknight vegetable dumpling version, click here.

If you make this curry dish, I'd love to hear from you and learn how it went. Leave a comment down below and let me know how it turns out! Your feedback means a lot!