Yellow Thai Curry with Vegetables

I love Thai curry may it be green, red or yellow and esp when it has a lot of veggies as it adds to the taste and crunching to the curry. While selecting veggies prefer most mild tasting vegetables as they will work well with this curry. I have decided to use carrots, baby corn, red bell peppers, green beans, snap peas & shallots.

Enjoy this lip smacking curry with steamed plain rice or jasmine rice. So let’s get started.


Cuisine: Thai

Recipe Type: Main Course

Author: Rateka

Prep Time: 10 Mins

Cook Time: 20 Mins

Serves: 4


  • Coconut Milk: 1 1/4 ounce can
  • Yellow Curry Paste: 2 tbsp
  • Baby Corn: 1/4 cup, cut into halves
  • Green Beans: 1/4 cup, cut into 1″ pieces
  • Carrots: 1/4 cup, cut into 1″ pieces
  • Snap Peas: 1/4 cup
  • Shallots: 1/4 cup, cut into halves
  • Red Bell Peppers: 1/4 cup, thinly sliced
  • Basil Leaves: 4-5, roughly chopped
  • Water: 1-2 cup
  • Salt to taste


  • In a wok, scoop approx 1/2 cup coconut milk. Turn the heat to medium high & allow the coconut milk to cook until it starts bubbling & there is an oily film on the surface of the wok.
  • Add the yellow curry paste to coconut milk & stir to incorporate well. Allow the mixture to cook until the oily film reappears.
  • Now add rest of the coconut milk & 1-2 cups of water depending on the consistency of the curry you prefer.
  • Add the vegetables, starting with the one that takes the longest to cook & allow to simmer until all of the vegetables are tender yet crunchy.
  • Add chopped basil leaves, mix well.
  • Taste the curry, adjust the seasoning as necessary and turn off the gas.
  • Serve with a side of warm jasmine rice and enjoy :).




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