Vegan Yellow Thai Curry
A beautiful, bright, plant-based yellow Thai curry. You're guaranteed to impress the most hardened carnivore with this rich, comforting, bowl of nourishment.
Servings: 4 people
- 2-4 Tbsp. Yellow Thai curry paste Find our recipe in the notes above; or if you're cooking in a hurry, store-bought works just fine!
- 3 Tbsp. Peanut or sunflower oil
- 2-4 Shallots
- 6-8 Thai green eggplants
- 8-10 Baby sweetcorn
- 1 Brown onion
- 400 Ml. Can coconut cream/milk If you use cream you may need to add a splash or two of water to loosen the curry.
- 1 Tsp. Tamarind paste You can loosen this with a little water if it is a bit thick and difficult to pour.
- 1 Tbsp. Vegan fish sauce Or 1 tsp. soy sauce
- Banana blossom (1 flower) Either a 400g/14.5oz can or bought fresh and soaked.
- Bunch cilantro, thoroughly rinsed Or flat-leaf parsley if you find the green stuff repulsive!
- 2-4 Calamansi limes Or 2 regular limes
- Fried shallots
- Desiccated coconut
- Chopped, toasted cashews or peanuts
- Rice / cauliflower rice I prefer a mix of brown and red rice but any will do!
- Rotis You can prepare these at the last minute while your curry is brewing and wrap in a tea towel to keep them warm.
- Lime quarters, for squeezing at the table
Prepare your ingredients.
Peel and halve your shallots, slicing them into 1/2 cm semi-circles. Repeat with the brown onion, setting aside separately.
Wash eggplants and sweetcorn. Remove the eggplant stems/leaves; if using the small, green Thai eggplants, quarter them. If using another variety, roughly chop into 1-2 inch cubes.
Trim the ends of the sweetcorn and leave whole or halve them horizontally - don't slice vertically as they will just fall apart.
Drain banana blossom, discarding the brine and roughly chop it.
Quarter and deseed the limes.
Let's make a curry!
Heat your oil over a medium-high heat; add in your chopped shallots and toss for 30 seconds; you don't want to get too much colour on them.
Stir in the curry paste for approximately 1 minute, keeping it moving. Reduce the heat to medium; add in your eggplants until they've covered in the curry paste and the skins are starting to brown in places.
Add in the sweetcorn and onions, again ensuring they've fully covered in curry paste. Toss/stir for around 1 more minute and add in all of your coconut cream (and a splash of water) or milk.
Cover the curry base with a lid and brew it for at least 10 minutes.
Add some depth
Now you've brewed the base down, we need to add some extra flavour - add in the fish sauce, tamarind and the juice of 1 calamansi lime or 1/2 a regular lime.
Add in your banana blossom, if using, or any other last minute, soft vegetables.
Put the lid back in place and let the curry stew for at least another 10 minutes.
Make sure your toppings, rice and rotis or any other side dishes are ready and raring to go!
I love to serve curry family style but feel free to plate up individual portions, covering any and all bowls in a beautiful smattering of crunchy, fresh bonus toppings.
This curry will survive pretty well in the fridge for three days; in fact, the flavours really bloom after 12 hours. You CAN freeze it but just note that the veggies won't necessarily have the best texture.
If you prefer a looser curry sauce, you can add a little water or vegetable stock to reach your preferred consistency.