Total Time
Prep 15 mins
Cook 25 mins

As a student, I can't really afford to visit Thai restaurants daily...otherwise I would. Yellow curry is one of my favorite Thai dishes. This is a recipe I've modified to my own taste and diet. Hope you enjoy it as much as my friends and I have!

Ingredients Nutrition


  1. In a deep frying pan or wok, heat oil over medium heat until hot.
  2. Add curry paste and garlic and cook, stirring for about 30 seconds.
  3. Slowly stir in coconut milk and vegetable broth.
  4. Reduce heat to simmer; add potatoes and cook for 10 to 15 minutes.
  5. Add ginger, onion, and peppers; cook until tender, about 7 minutes.
  6. Add carrots, mushrooms, soy sauce, and brown sugar.
  7. When heated through, serve over individual plates of hot rice.
  8. Garnish with cilantro.
Most Helpful

4 5

Used this as a base to make my own. Very good recipe. Need to add the soy sauce for flavor. Thanks Dustin

3 5

I thought the flavor was extraordinary! Thai Yellow Curry is one of my favorites! The carrots were not quite tender by the time it was "warmed through", so next time I will add them earlier. I loved how many veggies were in this dish, the mushrooms were a nice touch!

5 5

I highly recommend this vegan curry recipe~ Took longer than an hour for me (prep + cook time) but the final product is well worth it! I used a yellow bell pepper instead of red (more expensive) and a green jalapeno chile for the heat in my 'homemade' curry paste for flavor (the coconut milk masks the flavor a lot). For instructions on how to make a Thai "yellow curry paste" yourself, look up ( I tried to make it myself without the shrimp paste as I'm nitpicky that way about "vegan" recipes. Tasted great!