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Yellow Vegetable Curry

Servings: 4

Because of its relative mildness, yellow curry lends itself well to vegetables. Use whatever vegetables are in peak season, and blanch them before adding to the curry sauce so that each vegetable retains its individual character and doesn’t soak up so much of the curry flavor that it becomes indistinguishable. Add a fresh peppercorn sprig if you can find it—its pungent quality will lift the flavor of yellow curry. Serve over jasmine rice.


  • Kosher salt
  • 8 to 9 cups seasonal vegetables, cut into bite-size pieces (see Tip, below)
  • 2 Tbs. coconut or vegetable oil
  • 1/4 cup Yellow Curry Paste
  • 2 cups unsweetened coconut milk
  • 3 Tbs. fish sauce; more to taste
  • 2 Tbs. palm or brown sugar; more to taste
  • 4 sprigs fresh or jarred green peppercorns (optional)
  • 1 fresh spur chile or Fresno chile, cut on the diagonal into thin slices, for garnish (optional)
  • Fresh Thai sweet basil leaves, for garnish

Nutritional Information

  • Calories (kcal) : 400
  • Fat Calories (kcal): 290
  • Fat (g): 32
  • Saturated Fat (g): 27
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 1.5
  • Cholesterol (mg): 0
  • Sodium (mg): 1480
  • Carbohydrates (g): 28
  • Fiber (g): 5
  • Sugar (g): 16
  • Protein (g): 7


  • Bring a large pot of well-salted water to a boil over high heat. Blanch the vegetables until they are mostly cooked but still firm,
    adding the longest-cooking vegetables first. They will finish cooking in the curry without becoming too soft. Most vegetables require just 1 minute, but potatoes and squash require more time, up to 10 minutes.
  • In a medium saucepan, combine the oil and curry paste over medium-high heat, and stir until fragrant, about 2 minutes. The paste will spatter quite a bit, so use a lid or splatter guard. Add the coconut milk, fish sauce, and sugar; bring to a boil.
  • Stir the vegetables into the curry along with the peppercorns, if using. Reduce the heat to low, and simmer for 2 minutes. Season to taste with more fish sauce or sugar. Remove from the heat. Serve garnished with the sliced chiles, if you like, and Thai basil.


Here are some suggestions for seasonal vegetables to use in this curry.
Spring: Asparagus, peas, fava beans, morels, fiddlehead ferns
Summer: Eggplant, corn, zucchini, yellow squash, green beans, sweet peppers, okra
Fall: Brussels sprouts, broccoli, cauliflower, cabbage, mushrooms
Winter: Carrots, leafy greens, sweet potatoes, winter squash


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