Vegetarian Thai yellow curry

Spice things up in the kitchen tonight with this delicious vegetarian Thai yellow curry from The Australian Women's Weekly's Almost Vegetarian cookbook, available where all good books are sold.

  • 20 mins preparation
  • 40 mins cooking
  • Serves 4
  • Print


Thai yellow curry
  • 1 tablespoon rice bran oil
  • 1 medium red onion (170g), sliced thinly
  • 1/4 cup (75g) yellow curry paste
  • 2 clove garlic, crushed
  • 10 centimetre stick fresh lemon grass, bruised
  • 4 fresh kaffir lime leaves, shredded finely
  • 1 2/3 cup (410ml) coconut milk
  • 1 cup (250ml) water
  • 750 gram kumara (orange sweet potato), unpeeled, scrubbed, chopped coarsely
  • 200 gram green beans, trimmed
  • 250 gram assorted asian mushrooms
  • 1 tablespoon finely grated palm sugar
  • 1 tablespoon fish sauce (see notes)
  • 2 tablespoon lime juice
  • 1 fresh long red chilli, seeded, sliced thinly
  • 1/4 cup (20g) fried asian shallots
  • 1/2 cup fresh thai basil leaves


Thai yellow curry
  • 1
    Heat oil in a wok or large saucepan over high heat; cook onion, stirring, for 5 minutes or until onion softens. Add paste, garlic, lemon grass, and kaffir lime leaves; cook, stirring, for 1 minute or until fragrant.
  • 2
    Add coconut milk, the water and kumara; bring to the boil. Reduce heat, simmer, uncovered, for 20 minutes or until kumara is just tender. Stir in beans and mushrooms; cook, uncovered, for 5 minutes or until vegetables are tender. Stir in sugar, sauce and juice; remove and discard lemon grass.
  • 3
    Serve curry sprinkled with chilli, shallots and basil.


If you are avoiding all animal derived products, use tamari instead of the fish sauce.