Best 3 Vegetarian Yellow Curry Recipes
Make your taste buds dance and embark on a culinary journey to Thailand with our delectable Vegetarian Yellow Curry. This traditional Thai dish, also known as Kaeng Kari, is a symphony of flavors and textures that will transport you to the vibrant streets of Bangkok.
Our recipe collection features three variations of this beloved dish, ensuring there's a perfect option for every palate. The first recipe showcases the classic Vegetarian Yellow Curry, where tender vegetables like potatoes, carrots, and bell peppers are enveloped in a rich, aromatic curry sauce.
If you're seeking a spicy kick, our Spicy Vegetarian Yellow Curry recipe is the one for you. We've amped up the heat with additional chili peppers, creating a dish that will ignite your taste buds and leave you craving more.
For those who prefer a milder curry, our Mild Vegetarian Yellow Curry recipe offers a delightful balance of flavors. With a reduced amount of chili peppers, this variation allows you to savor the subtle nuances of the curry paste, coconut milk, and fresh vegetables.
All three recipes are crafted with high-quality ingredients and easy-to-follow instructions, ensuring that even novice cooks can recreate this Thai classic in their own kitchens. So, gather your ingredients, choose your preferred spice level, and get ready to indulge in the vibrant flavors of Thailand!
VEGETARIAN YELLOW CURRY
This is the best curry dish I have ever had. A Japanese roommate and I made it up in college on a dark winter night to avoid writing final papers out of the leftovers we dug up in the kitchen. The curry paste is easy to find in little cans at import stores, and you can add as little or as much spice as you want to the dish. It is both one pot and vegetarian. Serve over a big scoop of rice and garnish with peanuts, cilantro, and raisins.
Provided by Karin Landers
Time 1h5m
Yield 6
Number Of Ingredients 14
Steps:
- Heat a large pot over medium-high heat. Add olive oil and garlic; cook until garlic is gently browned, about 1 minute. Add curry paste and whole chile pepper; pan-fry until fragrant, 1 to 2 minutes. Add onion; cook until softened but not yet translucent, 3 to 5 minutes.
- Add tofu; pan-fry until all sides are browned, 3 to 5 minutes. Add potatoes, carrots, and celery. Season mixture with salt and pepper. Saute until carrots and celery begin to soften, about 3 minutes.
- Add coconut milk and regular milk to cover vegetables. Add zucchini and cover. Reduce heat to medium-low and simmer until all vegetables are soft and potatoes are cooked, about 20 minutes. Add spinach and stir until wilted, 1 to 2 minutes.
- Remove chile pepper before serving.
Nutrition Facts : Calories 454.7 calories, Carbohydrate 26.6 g, Cholesterol 3.3 mg, Fat 36.4 g, Fiber 6.4 g, Protein 13.2 g, SaturatedFat 26.3 g, Sodium 229.1 mg, Sugar 6.3 g
VEGGIES IN YELLOW CURRY
Provided by Giada De Laurentiis
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- In a large saucepan, bring the coconut milk and curry paste to a boil over medium-high heat, stirring constantly until smooth, about 1 minute. Add the potato, carrots, onion, bell pepper, corn, chile, basil sprigs, lime leaves, and fish sauce. Reduce the heat and simmer, covered, for 30 minutes. Remove the lid and continue to simmer until the vegetables are tender, about 5 minutes. Discard the lime leaves and the basil sprigs. Transfer to a serving dish, garnish with chopped basil and serve over steamed white rice.
THAI-STYLE VEGETARIAN YELLOW CURRY
A semi-spicy, delicious vegetarian yellow curry. Enjoy this with brown or white jasmine rice!
Provided by Marina Hobson
Categories World Cuisine Recipes Asian Thai Main Dishes Curry
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Press tofu cubes between towels to drain excess water.
- Heat oil in a shallow pan over medium heat. Cook tofu in the hot oil until golden brown and crispy on all sides, 5 to 7 minutes. Remove and place on towels to soak up excess oil.
- Open the can of coconut milk and scoop out the thicker top portion into a large wok or pan. Save the watery bottom portion. Cook over medium-high heat until bubbling and a thin layer of oil appears on the top, about 5 minutes. Add curry paste and stir to incorporate. Allow to cook, stirring so this mixture does not stick or burn, until the oil film reappears.
- Add the rest of the coconut milk and enough vegetable broth to reach desired consistency; bring to a simmer. Stir in potatoes and simmer until almost tender, 10 to 15 minutes. Stir in carrots, bell pepper, and snow peas; simmer until crisp-tender, about 5 minutes. Add tofu and heat through, 5 to 10 minutes. Serve.
Nutrition Facts : Calories 461.5 calories, Carbohydrate 31.7 g, Fat 33.5 g, Fiber 5.9 g, Protein 14.6 g, SaturatedFat 20.5 g, Sodium 310.7 mg, Sugar 5.6 g
Tips:
- Use fresh ingredients whenever possible. This will give your curry the best flavor.
- Don't be afraid to experiment with different vegetables. This recipe is a great starting point, but you can add or substitute any vegetables you like.
- Make sure to cook the vegetables until they are tender but still have a little bit of crunch. You don't want them to be mushy.
- Use a good quality curry paste. This is the key to a flavorful curry.
- Don't be afraid to adjust the heat level of the curry to your liking. You can add more or less chili peppers, or use a milder curry paste.
- Serve the curry with rice or naan bread. This will help to soak up the delicious sauce.
Conclusion:
This vegetarian yellow curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and nutrients, and it is sure to be a hit with everyone at your table. So next time you're looking for a quick and easy vegetarian meal, give this recipe a try. You won't be disappointed!
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