There’s nothing quite like a warm, fragrant bowl of Thai curry to bring comfort to your table. This Vegetarian Yellow Thai Curry is creamy, rich, and full of vibrant flavors. Made with chickpeas, tender spinach, and a silky coconut milk base, it’s a perfect meal for any night of the week. Plus, it comes together quickly, making it ideal for busy schedules. Serve it over steaming jasmine rice or with warm naan bread to soak up every delicious bite.
Table of contents
Why You’ll Love This Recipe
✔ Quick & Easy: Ready in under 30 minutes.
✔ Nutrient-Rich: Packed with plant-based protein and leafy greens.
✔ Flavorful & Comforting: A perfect balance of spice, creaminess, and aroma.
Origins of Yellow Thai Curry
Yellow Thai curry originates from Thailand and is one of the milder curry varieties, known for its warm, slightly sweet, and aromatic profile.
Traditionally, yellow curry paste is made from a blend of ingredients such as turmeric, coriander, cumin, lemongrass, garlic, shallots, and galangal, which give it its signature golden hue and deep, complex flavor.
It is commonly used in Thai cuisine to create rich, comforting dishes that pair beautifully with coconut milk, making it a favorite for those who enjoy a balance of spice and creaminess.
Ingredients for the perfect Vegetarian Yellow Thai Curry
Chickpeas provide a hearty, protein-packed base for this curry, offering a satisfying texture that soaks up the rich flavors of the sauce. Vegetable oil helps to sauté the aromatics, allowing the garlic and onion to release their deep, fragrant essence. The minced garlic and sliced onion form the foundation of the dish, enhancing the overall flavor complexity with a savory depth.
The yellow Thai curry paste is the key ingredient, delivering a robust mix of spices and a gentle heat that infuses the dish with its signature golden hue. Fresh spinach is added toward the end, providing a pop of color and a boost of nutrients while maintaining its tender texture. To create the luxurious, creamy consistency that makes this dish so comforting, coconut milk is poured in, blending all the flavors into a silky-smooth sauce.
Seasoning is essential, with a touch of salt enhancing the balance of flavors. Optional garnishes such as a squeeze of fresh lime juice, a sprinkle of chopped cilantro, or a handful of crushed peanuts add an extra layer of freshness, brightness, and crunch, elevating this curry to a truly memorable dish.
How to make Vegetarian Yellow Thai Curry
- Sauté the aromatics: Heat the vegetable oil in a large pan over medium heat. Add the minced garlic and sliced onion, cooking until fragrant and slightly softened, about 2 minutes.
- Incorporate the chickpeas: Add the chickpeas and stir well.
- Add the curry paste and coconut milk: Stir in the yellow Thai curry paste and cocunut milk and let it cook for another minute, allowing the flavors to develop.
- Add the spinach: Stir in the fresh spinach and cook until wilted, about 2 minutes.
- Season and serve: Taste and add salt if needed. Serve hot over rice or with naan. Garnish with lime juice, cilantro, or crushed peanuts if desired.
Tips for variations
- Spice Level: Adjust the heat by adding more or less curry paste to control the level of warmth and depth in your curry. If you prefer a milder Yellow Thai Curry, start with a smaller amount and gradually add more to taste. For those who enjoy a spicier kick, a bit of extra paste or a pinch of chili flakes can enhance the heat.
- Add More Veggies: Bell peppers, carrots, or zucchini not only add vibrant colors but also contribute varied textures and additional nutrients to this dish. Bell peppers bring a subtle sweetness, carrots provide a slight crunch, and zucchini blends in seamlessly for a delicate, soft bite.
- Make It Creamier: Stir in a splash of coconut cream for an extra luxurious texture that enhances the dish’s richness. The thicker consistency of coconut cream compared to coconut milk creates a silkier mouthfeel and helps balance the bold spices with its naturally sweet undertones.
Other recipes to try
This Vegetarian Yellow Thai Curry is a simple yet flavorful meal that delivers warmth and comfort in every spoonful. I’d love to hear what you think!
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Vegetarian Yellow Thai Curry
Imagine a bowl of Thai curry that’s warm, smells amazing, and fills your tummy with comfort. This Vegetarian Yellow Thai Curry is creamy, rich, and bursting with flavor. It’s made with chickpeas, tender spinach, and a silky coconut milk base. It’s the perfect meal for any night of the week. And the best part? It comes together quickly, so you can make it even when you’re short on time. Serve it over steaming jasmine rice or with warm naan bread to soak up every delicious bite.
Ingredients
- 2 15 oz cans chickpeas, drained
- 1 tablespoon vegetable oil
- 4 cloves garlic, minced
- 3 tablespoons yellow Thai paste
- 1 medium onion, chopped
- 2 handful spinach
- 1 cup coconut milk
- salt, pepper to taste
Instructions
- Sauté the aromatics: Heat the vegetable oil in a large pan over medium heat. Add the minced garlic and sliced onion, and let them sizzle until they’re fragrant and slightly softened, about 2 minutes.
- Now, add the chickpeas and give it a good stir.
- Next, stir in the yellow Thai curry paste and coconut milk. Let it cook for another minute, allowing the flavors to meld.
- Finally, add the fresh spinach and cook until it’s all wilted, about 2 minutes.
- Season with salt if needed, and serve hot over rice or with naan. Garnish with lime juice, cilantro, or crushed peanuts if you’re feeling fancy.
Nutrition Information:
Yield: 4 Serving Size: 1.5 cupsAmount Per Serving: Calories: 456Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 189mgCarbohydrates: 65gFiber: 17gSugar: 11gProtein: 21g