Go Back

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.
Course: Dinner, Lunch, Main Course, Sharing
Cuisine: Thai
Keyword: Curry, Curry Paste, Meat Free, Plant Based, Thai Curry, Thai Food, Thai Yellow Curry, Vegan
Servings: 4 people

Equipment

  • Wok or large frying pan with lid.

Ingredients

  • 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

Toppings (optional):

  • Fried shallots
  • Desiccated coconut
  • Chopped, toasted cashews or peanuts

To serve:

  • 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

Instructions

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.

Finishing touches

  • 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.
  • And, go!!!

Video

Notes

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.