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.
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.
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!
Yellow Thai Curry with Vegetables
- 2 tbsp olive oil
- 1 shallot, minced
- 3 garlic cloves, minced
- 2 tbsp yellow curry paste
- 1 tbsp brown sugar
- 1 13.5oz coconut milk
- 1 13.5oz coconut cream
- 1 cup low sodium chicken broth
- 2 tbsp soy sauce
- 2 large carrots, thinly sliced at an angle
- 3 large red potatoes, peeled and diced into small cubes
- 1 can chickpeas
- ½ tsp salt
- brown rice, for serving
- fresh basil for garnish optional
- Bring a large pot or Dutch oven to medium heat. Add 2 tbsp of olive oil. Add the shallot and sauté for 3 minutes, stirring occasionally.
- Add the garlic, curry paste, and brown sugar, stirring and mashing for 1 minute.
- Add the coconut milk, coconut cream, chicken broth, soy sauce, carrots, red potatoes, and salt. Bring to a boil, then reduce to a simmer. Add the chickpeas and let simmer for 15 minutes, stirring occasionally. Check to make sure that the potatoes are cooked through and can be pierced easily with a fork.
- Serve warm over rice and top with basil (optional).