Best 2 Vegan Thai Yellow Curry With Bananas And White Beans Recipes

Indulge in a symphony of flavors with our irresistible Vegan Thai Yellow Curry with Bananas and White Beans recipe. This delectable dish tantalizes your taste buds with a harmonious blend of sweet, savory, and spicy notes. The rich and creamy yellow curry sauce, infused with aromatic spices like turmeric, cumin, and coriander, envelops tender chunks of banana and hearty white beans, creating a delightful textural contrast. Served over fluffy jasmine rice, this vibrant curry offers a unique and satisfying culinary experience that will leave you craving more.

In addition to the main recipe, we also offer a collection of complementary dishes to elevate your meal. Start with the refreshing Thai Cucumber Salad, a delightful combination of crisp cucumbers, red onions, and fresh herbs tossed in a tangy lime dressing. For a flavorful side dish, try the savory and aromatic Thai Steamed Jasmine Rice, cooked to perfection with fragrant pandan leaves. And to complete your Thai feast, indulge in the heavenly Vegan Thai Mango Sticky Rice, a sweet and sticky dessert made with coconut milk, ripe mangoes, and glutinous rice.

Here are our top 2 tried and tested recipes!

VEGAN THAI YELLOW CURRY WITH BANANAS AND WHITE BEANS

Vegan Thai Yellow Curry with Bananas and White Beans image

This is a sweet and spicy vegan yellow Thai curry with bananas and butter beans that is quick and easy to make. Serve with Thai sticky rice.

Provided by HeatherMay

Categories Thai Recipes

Time 50m

Yield 4

Number Of Ingredients 10

Ingredients

3 tablespoons oil, divided, or as needed
1 teaspoon cumin seeds
2 large bananas - peeled, sliced lengthwise, and quartered
1 clove garlic, sliced
2 onions, chopped
2 cloves garlic, minced
1 (14 ounce) jar butter beans, rinsed and drained
4 tablespoons Thai yellow curry paste
1 (14 ounce) can coconut milk
½ cup chopped fresh cilantro

Steps:

Heat 2 tablespoons oil in a skillet over medium-high heat. Drop in a cumin seed to test the heat; if it sizzles, it is hot enough. Add cumin seeds and cook until they begin to crackle, about 1 minute. Add bananas and sliced garlic. Cook until bananas are browned on both sides, about 3 minutes. Transfer bananas to a bowl.
Heat remaining oil in a skillet over medium-high heat and cook onions until soft and starting to brown, about 5 minutes. Add minced garlic and butter beans and cook until butter beans are warmed through, about 2 minutes. Add bananas and curry paste. Stir thoroughly, but try not to mash the bananas. Pour in coconut milk and cook on medium-low heat until thickened, about 15 minutes. Add cilantro and cook for 5 minutes more.

Nutrition Facts : Calories 476.1 calories, Carbohydrate 44.6 g, Fat 31.6 g, Fiber 8.1 g, Protein 9 g, SaturatedFat 20.3 g, Sodium 657.1 mg, Sugar 15.1 g

THAI YELLOW CURRY - VEGAN

Thai Yellow Curry - Vegan image

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!

Provided by Dustin Brubaker

Categories Curries

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

1/3 cup peanut oil
4 tablespoons yellow curry paste, for medium-hot dish
2 cloves garlic, finely chopped
2 (14 ounce) cans coconut milk
1 cup vegetable broth
1 inch fresh ginger, cut in thick slices
2 large potatoes, peeled and cubed
1 large onion, coarsely chopped
1 red bell pepper, seeded and cut in strips
1 green bell pepper, seeded and cut in strips
2 cups carrots, cut in thick slices
1 cup mushroom, sliced
4 tablespoons soy sauce
3 tablespoons brown sugar
1/4 cup cilantro, chopped (optional)
4 cups white rice, steamed

Steps:

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

Tips:

Use ripe bananas: Bananas add a subtle sweetness and creaminess to the curry, so make sure to use ripe ones for the best flavor.
Don't skip the white beans: White beans add a boost of protein and creaminess to the curry. If you don't have white beans on hand, you can substitute chickpeas or lentils.
Use a good quality yellow curry paste: The curry paste is the foundation of the dish, so it's important to use a good quality one. Look for a paste that is made with fresh ingredients and has a deep, rich flavor.
Don't be afraid to adjust the heat level: This curry is fairly mild, but you can easily adjust the heat level by adding more or less chili paste. If you like your curry spicy, add an extra teaspoon or two of chili paste. If you prefer a milder curry, omit the chili paste altogether.
Serve with your favorite toppings: This curry is delicious served over rice, noodles, or vegetables. You can also add your favorite toppings, such as fresh herbs, chopped peanuts, or crispy shallots.

Conclusion:

This vegan Thai yellow curry with bananas and white beans is a delicious, easy-to-make dish that is perfect for a weeknight meal. It's packed with flavor and nutrients, and it's sure to be a hit with your family and friends. So next time you're looking for a new vegan curry recipe, give this one a try!