Thai Yellow Vegetable Curry

Name: Thai Yellow Vegetable Curry
Total time: 42 min
Yield: 4 servings
Ingredients: 320 g Jasmine rice; 600 ml Water; 150 g Yellow onion; 4 clove Garlic; 20 g Fresh ginger; 2 piece Lemongrass stalk; 2 tbsp Coconut oil; 4 tbsp Yellow curry paste; 800 ml Coconut milk; 250 ml Vegetable stock; 6 piece Kaffir lime leaf; 2 tbsp Fish sauce; 1 tbsp Palm sugar; 200 g Carrots; 400 g potato cubes; 300 g Cauliflower; 200 g Courgette; 2 piece Lime; 20 g fresh coriander

42 min · 18 min active · makes ~3.6 kg · Easy

Thai yellow curry with lemongrass and fresh ginger, served with jasmine rice. Creamy, aromatic vegetable dish for four.

See more →

Thai Yellow Vegetable Curry

Thai yellow curry with lemongrass and fresh ginger, served with jasmine rice. Creamy, aromatic vegetable dish for four.

See more →

TOTAL TIME

42 min

ACTIVE TIME

18 min

QUANTITY

~3.6 kg

DIFFICULTY

Easy

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/19

Tools0/13

Ingredients

0/19 gathered · 4 servings

320g

600ml

150g

4clove

20g

2piece

2tbsp

4tbsp

800ml

250ml

6piece

2tbsp

1tbsp

200g

400g

300g

200g

2piece

20g

#	Quantity	Notes	State
1	320g	—	—
2	600ml	—	—
3	150g	—	—
4	4clove	—	—
5	20g	—	—
6	2piece	—	—
7	2tbsp	—	—
8	4tbsp	—	—
9	800ml	—	—
10	250ml	—	—
11	6piece	—	—
12	2tbsp	—	—
13	1tbsp	—	—
14	200g	—	—
15	400g	—	—
16	300g	—	—
17	200g	—	—
18	2piece	—	—
19	20g	—	—

Tools

13 items

Serveware

1 item

Procedure

41 steps

1 of 41

Tip the jasmine rice into a medium saucepan.

Jasmine rice · 320 g

⏱ 10s

ResultJasmine rice

2 of 41

Pour in the cold water.

Water · 600 ml

⏱ 5s

ResultJasmine rice and water

3 of 41

Bring the water to a full boil over high heat, then stir once.

⏱ 4 min

ResultBoiled rice

4 of 41

Lay the lid on the saucepan.

⏱ 10s

5 of 41

Reduce the heat to its lowest setting and cook, undisturbed, until the rice has absorbed all the water.

⏱ 12 min

ResultSimmered jasmine rice

6 of 41

Peel the yellow onion

Yellow onion · 150 g

⏱ 30s

ResultPeeled yellow onion

7 of 41

Halve the peeled onion through the root, then slice each half into thin half-moons.

Peeled yellow onion · step 6

⏱ 30s

ResultSliced yellow onion

8 of 41

Transfer the sliced onion to the large saucepan.

Sliced yellow onion · step 7

⏱ 10s

ResultSliced yellow onion

9 of 41

Crush each garlic clove flat with the side of the knife, then slip off the skin.

Garlic · 4 clove

⏱ 30s

ResultPeeled garlic cloves

10 of 41

Finely chop the peeled garlic cloves.

Peeled garlic cloves · step 9

⏱ 30s

ResultFinely chopped garlic

11 of 41

Scrape the chopped garlic into the saucepan with the onion.

Finely chopped garlic · step 10

⏱ 10s

ResultFinely chopped garlic and sliced yellow onion

12 of 41

Peel the ginger with a peeler.

Fresh ginger · 20 g

⏱ 20s

ResultPeeled fresh ginger

13 of 41

Finely chop the peeled ginger into very small pieces.

Peeled fresh ginger · step 12

⏱ 30s

ResultFinely chopped ginger

14 of 41

Add the chopped ginger to the saucepan.

Finely chopped ginger · step 13

⏱ 10s

ResultFinely chopped ginger and finely chopped garlic and sliced yellow onion

15 of 41

Peel away the tough outer leaves of the lemongrass, cut off the dry top and root end, then bash the stalk with the flat of the knife to bruise it.

Lemongrass stalk · 2 piece

⏱ 30s

ResultTrimmed lemongrass

16 of 41

Add the bruised lemongrass stalks to the saucepan.

Trimmed lemongrass · step 15

⏱ 10s

ResultTrimmed lemongrass and finely chopped ginger mixture

17 of 41

Add the coconut oil to the saucepan.

Coconut oil · 2 tbsp

⏱ 5s

ResultTrimmed lemongrass and finely chopped ginger mixture

18 of 41

Cook over medium heat, stirring regularly, until the onion is soft and translucent and the garlic and ginger are fragrant.

⏱ 5 min

ResultSoftened aromatics

19 of 41

Add the yellow curry paste to the pan.

Yellow curry paste · 4 tbsp

⏱ 10s

ResultSoftened aromatics and yellow curry paste

20 of 41

Stir the paste into the aromatics and fry, stirring constantly, until it darkens slightly and smells fragrant.

⏱ 2 min

ResultToasted curry paste

21 of 41

Pour the coconut milk into the pan, scraping in every last bit.

Coconut milk · 800 ml

⏱ 10s

ResultToasted curry paste and coconut milk

22 of 41

Pour in the vegetable stock.

Vegetable stock · 250 ml

⏱ 10s

ResultToasted curry paste and coconut milk and vegetable stock

23 of 41

Tear the kaffir lime leaves lightly and drop them into the pan.

Kaffir lime leaf · 6 piece

⏱ 5s

ResultToasted curry paste and coconut milk mixture

24 of 41

Add the fish sauce.

Fish sauce · 2 tbsp

⏱ 5s

ResultFish sauce mixture

25 of 41

Add the palm sugar.

Palm sugar · 1 tbsp

⏱ 5s

ResultFish sauce mixture

26 of 41

Stir everything together until the palm sugar has dissolved into the sauce.

⏱ 30s

ResultYellow curry sauce

27 of 41

Peel the carrots.

Carrots · 200 g

⏱ 30s

ResultPeeled carrots

28 of 41

Cut the peeled carrots on a slight diagonal into slices about 1 cm thick.

Peeled carrots · step 27

⏱ 40s

ResultSliced Carrots

29 of 41

Slide the sliced carrots into the curry sauce.

Sliced Carrots · step 28

⏱ 10s

ResultSliced carrots and yellow curry sauce

30 of 41

Add the potato cubes to the pan.

Potato cubes · 400 g

⏱ 10s

ResultSliced carrots and yellow curry sauce and potato cubes

31 of 41

Bring to a gentle simmer over medium heat and cook, stirring occasionally, until the potatoes and carrots are just beginning to turn tender.

⏱ 10 min

ResultPartly cooked curry

32 of 41

Break and cut the cauliflower into florets roughly the size of a golf ball, cutting any large florets in half through the stalk.

Cauliflower · 300 g

⏱ 1 min

ResultTrimmed cauliflower florets

33 of 41

Add the cauliflower florets to the curry.

Trimmed cauliflower florets · step 32

⏱ 10s

ResultTrimmed cauliflower florets and partly cooked curry

34 of 41

Trim the ends off the courgette.

Courgette · 200 g

⏱ 20s

ResultTrimmed courgettes

35 of 41

Cut the courgette into rounds about 1.5 cm thick.

Trimmed courgettes · step 34

⏱ 30s

ResultCourgette rounds

36 of 41

Add the sliced courgette to the pan.

Courgette rounds · step 35

⏱ 10s

ResultCourgette rounds and trimmed cauliflower florets and partly cooked curry

37 of 41

Continue simmering gently, stirring now and then, until all the vegetables are tender when pierced with the tip of a knife and the sauce has thickened slightly.

⏱ 10 min

ResultFully cooked yellow vegetable curry

38 of 41

Juice the 2 limes into the small bowl

Lime · 2 piece

⏱ 30s

ResultFresh lime juice

39 of 41

Pour the lime juice into the curry and stir to combine.

Fresh lime juice · step 38

⏱ 5s

ResultFresh lime juice and fully cooked yellow vegetable curryused in step 43

40 of 41

Lift the lid off the saucepan and set it aside.

⏱ 5s

41 of 41

Run a fork through the rice to separate the grains.

⏱ 20s

ResultFluffy steamed jasmine rice

Total Time42 min

#	Product	Action
1	320 g	Tip the jasmine rice into a medium saucepan.⏱ 10sResultJasmine rice
2	600 ml	Pour in the cold water.⏱ 5sResultJasmine rice and water
3	—	Bring the water to a full boil over high heat, then stir once.⏱ 4 minResultBoiled rice
4	—	Lay the lid on the saucepan.⏱ 10s
5	—	Reduce the heat to its lowest setting and cook, undisturbed, until the rice has absorbed all the water.⏱ 12 minResultSimmered jasmine rice
6	150 g	Peel the yellow onion⏱ 30sResultPeeled yellow onion
7	Peeled yellow onionstep 6	Halve the peeled onion through the root, then slice each half into thin half-moons.⏱ 30sResultSliced yellow onion
8	Sliced yellow onionstep 7	Transfer the sliced onion to the large saucepan.⏱ 10sResultSliced yellow onion
9	4 clove	Crush each garlic clove flat with the side of the knife, then slip off the skin.⏱ 30sResultPeeled garlic cloves
10	Peeled garlic clovesstep 9	Finely chop the peeled garlic cloves.⏱ 30sResultFinely chopped garlic
11	Finely chopped garlicstep 10	Scrape the chopped garlic into the saucepan with the onion.⏱ 10sResultFinely chopped garlic and sliced yellow onion
12	20 g	Peel the ginger with a peeler.⏱ 20sResultPeeled fresh ginger
13	Peeled fresh gingerstep 12	Finely chop the peeled ginger into very small pieces.⏱ 30sResultFinely chopped ginger
14	Finely chopped gingerstep 13	Add the chopped ginger to the saucepan.⏱ 10sResultFinely chopped ginger and finely chopped garlic and sliced yellow onion
15	2 piece	Peel away the tough outer leaves of the lemongrass, cut off the dry top and root end, then bash the stalk with the flat of the knife to bruise it.⏱ 30sResultTrimmed lemongrass
16	Trimmed lemongrassstep 15	Add the bruised lemongrass stalks to the saucepan.⏱ 10sResultTrimmed lemongrass and finely chopped ginger mixture
17	2 tbsp	Add the coconut oil to the saucepan.⏱ 5sResultTrimmed lemongrass and finely chopped ginger mixture
18	—	Cook over medium heat, stirring regularly, until the onion is soft and translucent and the garlic and ginger are fragrant.⏱ 5 minResultSoftened aromatics
19	4 tbsp	Add the yellow curry paste to the pan.⏱ 10sResultSoftened aromatics and yellow curry paste
20	—	Stir the paste into the aromatics and fry, stirring constantly, until it darkens slightly and smells fragrant.⏱ 2 minResultToasted curry paste
21	800 ml	Pour the coconut milk into the pan, scraping in every last bit.⏱ 10sResultToasted curry paste and coconut milk
22	250 ml	Pour in the vegetable stock.⏱ 10sResultToasted curry paste and coconut milk and vegetable stock
23	6 piece	Tear the kaffir lime leaves lightly and drop them into the pan.⏱ 5sResultToasted curry paste and coconut milk mixture
24	2 tbsp	Add the fish sauce.⏱ 5sResultFish sauce mixture
25	1 tbsp	Add the palm sugar.⏱ 5sResultFish sauce mixture
26	—	Stir everything together until the palm sugar has dissolved into the sauce.⏱ 30sResultYellow curry sauce
27	200 g	Peel the carrots.⏱ 30sResultPeeled carrots
28	Peeled carrotsstep 27	Cut the peeled carrots on a slight diagonal into slices about 1 cm thick.⏱ 40sResultSliced Carrots
29	Sliced Carrotsstep 28	Slide the sliced carrots into the curry sauce.⏱ 10sResultSliced carrots and yellow curry sauce
30	400 g	Add the potato cubes to the pan.⏱ 10sResultSliced carrots and yellow curry sauce and potato cubes
31	—	Bring to a gentle simmer over medium heat and cook, stirring occasionally, until the potatoes and carrots are just beginning to turn tender.⏱ 10 minResultPartly cooked curry
32	300 g	Break and cut the cauliflower into florets roughly the size of a golf ball, cutting any large florets in half through the stalk.⏱ 1 minResultTrimmed cauliflower florets
33	Trimmed cauliflower floretsstep 32	Add the cauliflower florets to the curry.⏱ 10sResultTrimmed cauliflower florets and partly cooked curry
34	200 g	Trim the ends off the courgette.⏱ 20sResultTrimmed courgettes
35	Trimmed courgettesstep 34	Cut the courgette into rounds about 1.5 cm thick.⏱ 30sResultCourgette rounds
36	Courgette roundsstep 35	Add the sliced courgette to the pan.⏱ 10sResultCourgette rounds and trimmed cauliflower florets and partly cooked curry
37	—	Continue simmering gently, stirring now and then, until all the vegetables are tender when pierced with the tip of a knife and the sauce has thickened slightly.⏱ 10 minResultFully cooked yellow vegetable curry
38	2 piece	Juice the 2 limes into the small bowl⏱ 30sResultFresh lime juice
39	Fresh lime juicestep 38	Pour the lime juice into the curry and stir to combine.⏱ 5sResultFresh lime juice and fully cooked yellow vegetable curryused in step 43
40	—	Lift the lid off the saucepan and set it aside.⏱ 5s
41	—	Run a fork through the rice to separate the grains.⏱ 20sResultFluffy steamed jasmine rice
Total Time		42 min

Serving

Spoon a mound of fluffy jasmine rice into each serving bowl.
Ladle the hot yellow vegetable curry generously over the rice, making sure each bowl gets a good mixture of vegetables and sauce.
Scatter fresh coriander leaves over each bowl to finish. The lemongrass stalk and kaffir lime leaf are there for flavour; don't eat them.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	930kcal
	16g
	60g
	51g
	95g
	20g
	13g
	1,407mg

Ingredients0/19

Tools0/13

Recipe

Thai Yellow Vegetable Curry

Thai yellow curry with lemongrass and fresh ginger, served with jasmine rice. Creamy, aromatic vegetable dish for four.

What you’ll doYou will cook jasmine rice separately whilst building an aromatic base of onion, garlic, ginger and lemongrass in coconut oil, then bloom curry paste before adding coconut milk and stock. Once the base simmers gently, you will add carrots and potatoes first, then cauliflower and courgette in sequence as they need different cooking times. At the end you will finish with lime juice, then serve the curry over the rice and scatter with coriander.

Serves4

Total42 min

LevelEasy

Ingredients

Jasmine rice320 g
Water600 ml
Yellow onion150 g
Garlic4 clove
Fresh ginger20 g
Lemongrass stalk2 piece
Coconut oil2 tbsp
Yellow curry paste4 tbsp
Coconut milk800 ml
Vegetable stock250 ml
Kaffir lime leaf6 piece
Fish sauce2 tbsp
Palm sugar1 tbsp
Carrots200 g
Potato cubes400 g
Cauliflower300 g
Courgette200 g
Lime2 piece
Fresh coriander20 g

Tools

SpoonPan lidSmall bowlLarge heavy based saucepanChef's knifeCitrus juicerWooden spoonPeelerLadleServing bowlForkMedium saucepanChopping board

Method

Tip the jasmine rice into a medium saucepan.

10sMedium saucepanJasmine rice · 320 g

Pour in the cold water.

5sMedium saucepanWater · 600 ml

Bring the water to a full boil over high heat, then stir once.

4 minMedium saucepan

Lay the lid on the saucepan.

10sMedium saucepan, Pan lid

Reduce the heat to its lowest setting and cook, undisturbed, until the rice has absorbed all the water.

12 minMedium saucepan

Peel the yellow onion

30sChopping board, Chefs knifeYellow onion · 150 g

Halve the peeled onion through the root, then slice each half into thin half-moons.

30sChopping board, Chefs knifePeeled yellow onion · step 6

Transfer the sliced onion to the large saucepan.

10sLarge heavy based saucepanSliced yellow onion · step 7

Crush each garlic clove flat with the side of the knife, then slip off the skin.

30sChopping board, Chefs knifeGarlic · 4 clove

Finely chop the peeled garlic cloves.

30sChopping board, Chefs knifePeeled garlic cloves · step 9

Scrape the chopped garlic into the saucepan with the onion.

10sLarge heavy based saucepanFinely chopped garlic · step 10

Peel the ginger with a peeler.

20sChopping board, PeelerFresh ginger · 20 g

Finely chop the peeled ginger into very small pieces.

30sChopping board, Chefs knifePeeled fresh ginger · step 12

Add the chopped ginger to the saucepan.

10sLarge heavy based saucepanFinely chopped ginger · step 13

Peel away the tough outer leaves of the lemongrass, cut off the dry top and root end, then bash the stalk with the flat of the knife to bruise it.

30sChopping board, Chefs knifeLemongrass stalk · 2 piece

Add the bruised lemongrass stalks to the saucepan.

10sLarge heavy based saucepanTrimmed lemongrass · step 15

Add the coconut oil to the saucepan.

5sLarge heavy based saucepanCoconut oil · 2 tbsp

Cook over medium heat, stirring regularly, until the onion is soft and translucent and the garlic and ginger are fragrant.

5 minLarge heavy based saucepan, Wooden spoon

Add the yellow curry paste to the pan.

10sLarge heavy based saucepanYellow curry paste · 4 tbsp

Stir the paste into the aromatics and fry, stirring constantly, until it darkens slightly and smells fragrant.

2 minLarge heavy based saucepan, Wooden spoon

Pour the coconut milk into the pan, scraping in every last bit.

10sLarge heavy based saucepanCoconut milk · 800 ml

Pour in the vegetable stock.

10sLarge heavy based saucepanVegetable stock · 250 ml

Tear the kaffir lime leaves lightly and drop them into the pan.

5sLarge heavy based saucepanKaffir lime leaf · 6 piece

Add the fish sauce.

5sLarge heavy based saucepanFish sauce · 2 tbsp

Add the palm sugar.

5sLarge heavy based saucepanPalm sugar · 1 tbsp

Stir everything together until the palm sugar has dissolved into the sauce.

30sLarge heavy based saucepan, Wooden spoon

Peel the carrots.

30sChopping board, PeelerCarrots · 200 g

Cut the peeled carrots on a slight diagonal into slices about 1 cm thick.

40sChopping board, Chefs knifePeeled carrots · step 27

Slide the sliced carrots into the curry sauce.

10sLarge heavy based saucepanSliced Carrots · step 28

Add the potato cubes to the pan.

10sLarge heavy based saucepanPotato cubes · 400 g

Bring to a gentle simmer over medium heat and cook, stirring occasionally, until the potatoes and carrots are just beginning to turn tender.

10 minLarge heavy based saucepan

Break and cut the cauliflower into florets roughly the size of a golf ball, cutting any large florets in half through the stalk.

1 minChopping board, Chefs knifeCauliflower · 300 g

Add the cauliflower florets to the curry.

10sLarge heavy based saucepanTrimmed cauliflower florets · step 32

Trim the ends off the courgette.

20sChopping board, Chefs knifeCourgette · 200 g

Cut the courgette into rounds about 1.5 cm thick.

30sChopping board, Chefs knifeTrimmed courgettes · step 34

Add the sliced courgette to the pan.

10sLarge heavy based saucepanCourgette rounds · step 35

Continue simmering gently, stirring now and then, until all the vegetables are tender when pierced with the tip of a knife and the sauce has thickened slightly.

10 minLarge heavy based saucepan, Chefs knife

Juice the 2 limes into the small bowl

30sSmall bowl, Citrus juicerLime · 2 piece

Pour the lime juice into the curry and stir to combine.

Result · Fresh lime juice and fully cooked yellow vegetable curry · used in step 43

5sLarge heavy based saucepanFresh lime juice · step 38

Lift the lid off the saucepan and set it aside.

5sMedium saucepan, Pan lid

Run a fork through the rice to separate the grains.

20sMedium saucepan, Fork

Spoon a mound of fluffy jasmine rice into each serving bowl.

20sServing bowl, SpoonFluffy steamed jasmine rice · step 41

Ladle the hot yellow vegetable curry generously over the rice, making sure each bowl gets a good mixture of vegetables and sauce.

30sServing bowl, LadleFresh lime juice and fully cooked yellow vegetable curry · step 39

Scatter fresh coriander leaves over each bowl to finish. The lemongrass stalk and kaffir lime leaf are there for flavour; don't eat them.

Result · Thai Yellow Vegetable Curry

15sServing bowlFresh coriander · 20 g

Printed 8 October 2026