Time Required: 45 minutes

Thai Yellow Vegetable Curry

A golden, healthy, filling curry for when you don't feel like dealing with meat (or meat substitutes).

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This is an easy, solid curry recipe base that you can play with as you see fit:

Hate any of the vegetables in this recipe? Replace them with your favorites!

Prefer green or red curry over yellow curry? Change out the curry paste!

Feel like playing around with the flavor profile? Add in whatever spices or aromatics your heart desires!

Want to add chicken or tofu? Swap out the potatoes for 1lb chicken breasts or 1 package of extra firm tofu, dice those bad boys up, add them in with the rutabagas, and sauté about 3-5 minutes longer before adding the coconut milk and soy sauce.

Thai Yellow Vegetable Curry


  • 1 4oz jar Thai yellow curry paste
  • 2 tbsp olive oil
  • 1-2 small russet potatoes (~2 cups when diced)
  • 2 medium rutabagas (~2 cups when diced)
  • ~3 inch piece of fresh ginger (3 tsp when grated)
  • 4-5 garlic cloves
  • 1 13.5oz can unsweetened coconut milk
  • 2 tbsp soy sauce (ideally low-sodium)
  • 2 medium bell peppers (I recommend one red and one yellow, but any color works, follow your heart).
  • 1 small head of broccoli (or 2 cups of broccoli florets)
  • 5 oz fresh baby spinach
  • ~½ cup water (if needed)
  • Salt to taste
  • Pepper to taste
  • 1 lime
  • Fresh cilantro for garnish
  • 3-4 cups cooked rice to serve the curry over


  1. Peel and dice the potatoes and rutabagas into bite sized pieces (~2 cups of each). Set the diced potatoes in a bowl of cold water to prevent them from browning while you prepare your other ingredients.
  2. Chop the broccoli into bite-sized florets (~2 cups) and chop the bell peppers into your desired bite-sized shape (I recommend either slicing into thin strips or dicing into ~½ inch pieces).
  3. Finely mince the garlic cloves and either finely mince or grate the fresh ginger. Slice the lime in half, then slice one of the halves into wedges.
  4. Heat the olive oil and curry paste in a large, deep nonstick skillet or wok over medium heat for roughly 1 minute, stirring constantly, until evenly combined and starting to become fragrant.
  5. Add the potatoes and rutabagas to the pan and sauté over medium heat for 1-2 minutes, stirring constantly to prevent browning, until the potatoes and rutabagas are evenly coated in the curry mixture.
  6. Add the garlic and ginger to the pan and sauté over medium heat for an additional 1-2 minutes, stirring fairly constantly, until the garlic and ginger are evenly distributed in the mixture and become fragrant and softened slightly.
  7. Add 1 cup of the coconut milk and 1 tbsp of the soy sauce, stir to combine evenly, and bring the mixture to a boil. Reduce the heat slightly and let the mixture simmer for about 5 minutes, until the edges of the rutabagas and potatoes just start to soften slightly.
  8. Add the broccoli, the bell peppers, the remaining coconut milk, and the remaining 1 tbsp soy sauce to the pan and stir to evenly combine. If there isn't enough liquid to mostly cover the ingredients in the pan, add up to ½ cup water as well and stir to combine. Note that the liquid does not need to fully cover all the ingredients, but should come most of the way up to the top of the mixture.
  9. Bring the mixture back up to a simmer, cover the pan with a lid, and allow to simmer over low-medium heat for an additional 5-10 minutes, stirring occasionally, until the rutabagas and potatoes are cooked through and fork tender but not mushy.
  10. Remove the lid, turn the heat down to low, and add in the spinach. Stir in the spinach until it's just wilted (~1 minute), then squeeze in the juice from the lime half, stir to combine, and season with salt and pepper (and additional soy sauce or lime if desired) to taste.
  11. Serve over cooked rice with a lime wedge and garnish with fresh cilantro.