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Yellow curry in a bowl
Read Time 8 min

Thai Yellow Curry

Turmeric – an ingredient in curry – is a powerful antioxidant that help keep cells healthy. This yellow Thai curry recipe can be added to your favorite pre-cooked veggies and served over brown rice for added fiber. Pre-cut veggies, such as broccoli, cauliflower, carrots and snap peas – can be found in most grocery stores to make this recipe easier.

3 Tbsp avocado oil (or any high heat oil)

2 Tbsp yellow curry paste

2 cans coconut milk

1 small nub of ginger

6 cloves of garlic

2 medium shallots

2 Tbsp fish sauce

1 Tbsp turmeric

1 thai chili

¼ cup lime juice

Salt to taste

  1. Pre-cook your favorite vegetables (can be pre-cut) in a skillet.

  2. Toast the curry paste in a medium pot or high walled saute pan in oil, until it sputters and darkens a little while it blooms in the oil.

  3. In the meantime add the coconut milk, ginger, garlic, shallot, fish sauce, turmeric, and chili to a blender. Spin on high until mixture appears smooth, about 1 minute.

  4. Add your coconut mixture to the toasted curry paste and stir until mixed-in.

  5. Add your cooked vegetables and warm in the sauce.

  6. Finish with lime juice. Serve over brown rice.

Watch Alex from Swank & Swine prepare Thai Yellow Curry

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