Vegetarian Thai Yellow Curry with Cashews
Vibrant, creamy curry loaded with tender vegetables, cashews, and fresh herbs. Thai yellow curry paste creates a warm, slightly sweet base balanced by fish sauce and brown sugar. The coconut milk adds richness while potatoes, carrots, and cauliflower provide substance. Serve over jasmine rice for a satisfying vegetarian main course that works for weeknight dinners or meal prep. This version emphasizes whole vegetables and generous fresh basil and cilantro finishing.
Ingredients
- 2 tablespoon cooking oil
- 1 whole onion, sliced
- 3 clove garlic, minced
- 2 whole Yukon Gold potato, diced
- 2 whole carrot, sliced
- 2 cup cauliflower florets
- 1 cup green beans
- 1 ½ cup baby corn
- 1 ½ cup water
- 2 tablespoon Thai yellow curry paste
- 1 can coconut milk
- 2 teaspoon fish sauce
- 1 ½ tablespoon brown sugar
- 1 teaspoon salt
- 1 cup unsalted cashewspeanuts1:1nut allergy accommodationtree_nuts-freeadds peanuts
similar texture and richness
Full guide → - 1 cup fresh basil leaf
- 1 cup fresh cilantro
Instructions
- 1
Heat oil in wok over medium-high heat.
- 2
Add onion and garlic, stir-fry until onion softens.
- 3
Add potato and carrot, stir occasionally.
- 4
Add cauliflower and stir.
- 5
Add green beans and baby corn with water to steam.
- 6
Stir in curry paste, coating all vegetables.
- 7
Pour in coconut milk and remaining water.
- 8
Reduce heat to low and simmer.
- 9
Stir in fish sauce, brown sugar, and salt.
- 10
Garnish with cashews, basil, and cilantro before serving.
Tips
Slice onion and mince garlic before heating oil to prevent burning during the quick stir-fry phase.
Stir frequently to ensure curry paste coats all vegetables evenly for consistent flavor distribution.
Add fresh herbs at the end to preserve their bright, aromatic qualities and visual appeal.
Good to Know
Refrigerate in airtight container up to 4 days. Freezes well for up to 3 months; thaw overnight before reheating.
Prep all vegetables and store separately up to 1 day ahead. Curry can be made fully 1 day in advance and reheated gently; add fresh herbs only before serving.
Serve over steamed jasmine rice or with rice noodles. Accompany with lime wedges and extra fresh herbs for individual customization.
Common Mistakes
Overcrowd wok early to avoid steaming instead of stir-frying; add vegetables in batches.
Skip fresh herb garnish to lose the dish's bright finish; always add basil and cilantro at the end.
Boil after adding coconut milk instead of simmering gently to prevent curdling.
Substitutions
Dairy-Free Swaps
Vegan Options
Nut-Free Alternatives
similar texture and richness
Full guide →General Alternatives
FAQ
Can I use red curry paste instead of yellow?
Yes, substitute 1:1, though the flavor will shift to spicier and more herbaceous. Red curry suits this vegetable selection equally well.
What if I don't have fish sauce?
Substitute soy sauce at the same ratio. The umami depth differs slightly but maintains savory balance. Omit entirely for stricter vegetarian preferences.
How long does the curry keep refrigerated?
Store in airtight container up to 4 days. Reheat gently over low heat or microwave, adding water if it thickens. Freeze up to 3 months.