Go Back
Thai cuisine is celebrated worldwide for its vibrant flavors, aromatic spices, and colorful dishes that tantalize the taste buds. This culinary tradition harmoniously combines sweet, sour, salty, and spicy elements to create a unique dining experience. With an increasing number of people leading busy lives, the demand for quick and easy recipes has surged. Enter the Easy 30-Minute Thai Yellow Curry—a dish that encapsulates the essence of Thai cooking while fitting seamlessly into a hectic schedule.

Easy 30-Minute Thai Yellow Curry

Experience the vibrant flavors of Thailand with this Easy 30-Minute Thai Yellow Curry! This quick recipe is perfect for busy lifestyles, bringing together nutrient-rich vegetables and plant-based proteins in a creamy coconut milk base. Enjoy the warm, mild taste that appeals to everyone, making it a versatile dish for vegetarians and vegans alike. Discover the joy of cooking this delicious curry tonight! #ThaiCurry #QuickRecipes #HealthyEating #PlantBased #CoconutMilk #EasyMeals #30MinuteMeals #VeganRecipes
Pin Recipe Print Recipe

Ingredients
  

1 tablespoon coconut oil

1 medium onion, chopped

2-3 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 tablespoons Thai yellow curry paste

1 can (14 oz) coconut milk

1 cup vegetable broth

1 medium zucchini, chopped

1 red bell pepper, sliced

1 cup baby spinach

1 can (15 oz) chickpeas, drained and rinsed

1 tablespoon soy sauce or tamari (for gluten-free)

Salt and pepper to taste

Fresh cilantro and lime wedges for garnish

Cooked jasmine rice or quinoa for serving

Instructions
 

Heat the Oil: In a large skillet or saucepan, heat the coconut oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.

    Add Aromatics: Stir in the minced garlic and grated ginger; cook for an additional minute until fragrant.

      Incorporate Curry Paste: Add the Thai yellow curry paste to the skillet, mixing it in with the onion-garlic mixture for about 2 minutes to release its flavors.

        Pour in Liquids: Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.

          Add Vegetables: After about 5 minutes, add the chopped zucchini and sliced bell pepper. Simmer for another 5-7 minutes until the vegetables are tender.

            Final Touches: Stir in the baby spinach and chickpeas, allowing the spinach to wilt. Add the soy sauce or tamari, and season with salt and pepper to taste.

              Serve: Remove from heat and serve hot over jasmine rice or quinoa. Garnish with fresh cilantro and lime wedges to brighten the flavors.

                Prep Time: 10 min | Total Time: 30 min | Servings: 4