Thai Yellow Vegetable Curry with Jasmine Rice

Name: Thai Yellow Vegetable Curry
Prep time: PTM
Cook time: PTM
Total time: PTM
Yield: servings
Ingredients: 2.00 Whole Baby Corn; 1.00 Whole Red Capsicum; 40.00 Grams Green Beans; 1.00 Clove Garlic; 1.00 Whole Lemongrass; 5.00 Grams Fresh Coriander; 12.00 Grams Yellow Curry Paste; 15.00 Millilitres Lime Dressing; 1.00 Whole Red Onion; 100.00 Grams Potatoes; 100.00 Millilitres Vegetable Stock; 150.00 Millilitres Coconut Milk; 40.00 Grams Straw Mushrooms; 1.00 Tablespoons Olive Oil; 75.00 Grams Jasmine Rice

Gluten Free
Vegetarian
Asian
Thai

Dive into the vibrant world of Thai cuisine with this Yellow Vegetable Curry. Fragrant Jasmine rice complements the rich coconut gravy bursting with authentic Asian spices. A delightful dish that promises an unforgettable gastronomic journey.

Recipe Creator

Ashley Lane

Founder & Former Chef / Food Enthusiast

Nutrition Per Serving

Calories 699
Carbs 58.5g
Fat 60.7g
Fibre 9.6g
Protein 12.3g
Sugar 7.5g

Recipe Steps

0.0 min

Bring a saucepan of water to the boil or boil the kettle - you will need 500ml of water for each stock cube.

1
1.0 min

Bring another saucepan of water to the pan. Season well with salt.

2
1.5 min

Peel and chop the potato into small cubes.

3
3.0 min

Add the potato to an appropriately sized saucepan. Cover with water and bring to the boil. Cook until soft and easily pierced with a fork (around 15-20mins).

4
4.0 min

Chop the baby corn, fresh coriander.

5
5.0 min

Julienne the red capsicum.

6
6.5 min

Peel and finely chop the garlic and red onion. Finely chop the lemongrass.

7
9.0 min

Trim the ends from the green beans.

8
10.0 min

Heat the olive oil in a large frying pan or wok over high heat.

9
11.0 min

Add the garlic, lemongrass and red onion and stir fry until softened and fragrant.

10
12.0 min

Add the curry paste and correct amount of stock (please see checklist). Using the back of a spoon mix the curry paste into the stock until dissolved.

11
12.5 min

Add the rice to the boiling salted water and cook until tender (10-12 minutes).

12
13.0 min

Stir the coconut milk until completely combined with the curry paste mixture.

13
14.0 min

Add the baby corn and green beans and continue to cook.

14
16.0 min

Add the red capsicum, straw mushrooms and bamboo shoots.

15
18.0 min

Drain the potato when tender and stir through the curry.

16
19.0 min

Stir through the lime dressing.

17
21.0 min

Distribute the yellow vegetable curry among serving bowls.

18
23.0 min

Drain the rice and serve alongside the vegetable curry. Garnish with fresh coriander.

19