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.


  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 homogenous.
  5. Add your cooked vegetables and warm in the sauce being sure to adjust your seasoning with every new addition.
  6. Finish with lime juice. Serve over brown rice.

Watch Alex from Swank & Swine prepare Thai Yellow Curry