My hearty and warm Vegetarian Thai Yellow Curry Recipe bursts with bold flavor. Made with tender potatoes, coconut cream, and fragrant Thai curry paste, every bite is rich, velvety, and very comforting.
Love this curry? Try Thai Coconut Noodle Curry Soup or Curried Chickpea Wraps. Those, and Eggplant Chickpea Stew, are nice for more cozy, flavor-packed meals!
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What is the Vegetarian Thai Yellow Curry Recipe?
It's a rich and creamy vegan yellow curry made with red potatoes, chickpeas, and a flavorful curry paste. It’s not a Filipino recipe. But it’s loved by many for its comforting and spicy taste. You can finish it with thai basil and a splash of lime juice for freshness.
Coconut cream adds a smooth finish, while the chickpeas bring in protein and fiber. One unique trick is using a bit of peanut butter or finishing with cold water to balance the heat. It’s a great plant-based meal that’s easy to enjoy with rice. Perfect for curry lovers who want something hearty and meat-free.
History of the Vegetarian Thai Yellow Curry Recipe
Thai Yellow Curry comes from Thailand and is one of the three main curry types—red, green, and yellow. It was influenced by Indian spices and introduced by traders long ago, with flavors like coriander and curry powder.
The vegetarian version was later created for those who prefer plant-based meals. Thai cooks began using chickpeas and potatoes instead of meat, and added pantry favorites like soy sauce, fish sauce, or tamari for umami. Today, it’s a staple in Thai restaurants and homes around the world.
Health Benefits of Chickpeas
- High in protein, great for muscle building
- Rich in fiber, which helps digestion
- Supports heart health with good fats and nutrients
- Helps control blood sugar levels
- Keeps you full longer, perfect for healthy weight management
Substitutions
- Red potatoes – Use sweet potatoes or Yukon Golds for a different flavor.
- Coconut cream – Swap with full-fat coconut milk for a lighter consistency. Stir in a splash of evaporated milk if you're out, but note the flavor change.
- Chickpeas – Substitute with lentils, white beans, or extra-firm tofu.
- Thai curry paste – Use red curry paste or green curry paste for a variation in spice and taste.
- Olive oil – Replace with coconut oil for extra tropical flavor or a splash of soy sauce for depth.
Recipe Variations
- Spicy curry – Add chili flakes, ginger, or sliced Thai bird’s eye chili for heat.
- Veggie-packed curry – Add carrots, green beans, bamboo shoots, red bell pepper, or baby corn for more fiber and nutrients.
- Noodle curry – Serve over rice noodles instead of rice for a fun twist.
- Peanut curry – Stir in 1 tablespoon of peanut butter for added richness and depth.
Storage
- This curry stands up well to freezing for up to 2 months.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently over medium heat, adding a splash of broth or coconut milk to loosen the sauce if needed.
Ingredients
Listed below are all the ingredients you will need:
- potatoes
- chickpeas
- Thai curry paste
- olive oil
- garlic clove
- onion
- coconut cream
- vegetable broth
- salt
See recipe card for quantities.
Instructions
Prepare the Potatoes:
Fill a large pot with water and bring to a boil. Add quartered red potatoes and boil until fork-tender, about 10–12 minutes. Drain and set aside.
Make the Curry Base:
In a separate large pot, heat olive oil over medium heat.
Add sliced onions and minced garlic. Sauté until fragrant and tender, about 2–3 minutes.
Add Thai curry paste and stir for 30 seconds to release its aroma.
Combine and Simmer:
Pour in vegetable broth and coconut cream. Stir to combine.
Add chickpeas and boiled potatoes. Mix well.
Reduce heat and let the curry simmer for 10–15 minutes until slightly thickened.
Season with salt to taste.
Remove from heat and serve warm with steamed jasmine rice or brown rice!
Hint: To enhance flavor, sauté the curry paste briefly before adding liquid. It deepens the aroma and taste.
⭐ Top Tip
Always cook your potatoes separately to ensure they don’t overcook in the curry and fall apart. Let the curry sit for 10 minutes before serving. This helps the flavors fully develop and meld together.
FAQ
More Soup or Stew Recipes
Vegetarian Thai Yellow Curry
Ingredients
- 4 (500g) Red potatoes washed, peeled, and quartered
- 1 tablespoon Olive oil
- ¼ cup Onion sliced
- 1 clove Garlic minced
- 2 tablespoons Thai curry paste
- 1 cup Vegetable broth
- ½ cup Coconut cream
- 1 ½ cups Chickpeas drained and rinsed
- Salt to taste
Instructions
Prepare the Potatoes:
- Fill a large pot with water and bring to a boil.
- Add quartered red potatoes and boil until fork-tender, about 10–12 minutes. Drain and set aside.
Make the Curry Base:
- In a separate large pot, heat olive oil over medium heat.
- Add sliced onions and minced garlic. Sauté until fragrant and tender, about 2–3 minutes.
- Add Thai curry paste and stir for 30 seconds to release its aroma.
Combine and Simmer:
- Pour in vegetable broth and coconut cream. Stir to combine.
- Add chickpeas and boiled potatoes. Mix well.
- Reduce heat and let the curry simmer for 10–15 minutes until slightly thickened.
- Season with salt to taste.
Serve:
- Remove from heat and serve warm with steamed jasmine rice or brown rice.
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