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Thai Yellow Curry with Potatoes, Carrots, and Green Beans

Thai Yellow Curry with Potatoes, Carrots, and Green Beans

I finally made Thai yellow curry paste so I could make Thai curry anytime we wanted instead of ordering takeout. We normally order Thai yellow curry with chicken, potatoes, and carrots, but I was really wanting something with just veggies for dinner so I added green beans instead of chicken. This recipe was surprisingly quick and simple to make because I had already made the yellow curry paste–perfect for a busy weeknight! The smells coming from my kitchen while this curry simmered were amazing and had us all drooling. I served this spicy Thai yellow curry with potatoes, carrots, and green beans over Jasmine rice for a comforting and delicious meal that my entire family enjoyed. Luckily, I had the leftovers the next day and they were even better.

How to Make Thai Yellow Curry with Potatoes, Carrots, and Green Beans

Make the Thai yellow curry paste – Click the link for the recipe.

Thai Yellow Curry Paste

Make Jasmine rice per package instructions (I used 2 cups of dry rice so we would have plenty).

Thai Yellow Curry with Potatoes, Carrots, and Green Beans

Heat the olive oil in a large heavy-bottomed saucepan over medium-high heat. Add the onion and cook, stirring often, for 2 minutes. Add the yellow curry paste, potatoes, and carrots. Stir to coat the vegetables evenly with the yellow curry then continue to cook, stirring often, for 2-3 minutes.

Add the coconut milk, water, and fish sauce; stir. Reduce heat and simmer for 20 minutes, stirring occasionally. Add the green beans; cook for another 10 minutes, or until the veggies are tender.

Taste the curry and season with brown sugar and sea salt, to taste, if needed. Serve over Jasmine rice and top with fresh cilantro leaves. Enjoy.

Thai Yellow Curry with Potatoes, Carrots, and Green Beans

Thai Yellow Curry with Potatoes, Carrots, and Green Beans

Thai Yellow Curry with Potatoes, Carrots, and Green Beans

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Main
Cuisine: Asian
Servings: 6
Author: Pam - For the Love of Cooking

Ingredients

  • Jasmine rice cooked per instructions (I used 2 cups of dry rice so we would have plenty)
  • 1 tbsp olive oil
  • 1/2 sweet yellow onion cut into bite-sized pieces
  • 1/3 cup Thai yellow curry paste
  • 5-6 medium Yukon gold potatoes peeled & cut into bite-sized pieces
  • 2 carrots peeled and cut into bite-sized pieces
  • 1 14 oz can of coconut milk
  • 1 cup of water
  • 1-2 tsp fish sauce to taste (optional)
  • Handful of haricot verts small green beans, halved
  • 1 tbsp brown sugar (optional), if needed & desired
  • Sea salt to taste
  • Fresh cilantro leaves

Instructions

  • - Click the link up above for the recipe.
  • Make Jasmine rice per package instructions (I used 2 cups of dry rice so we would have plenty).
  • Heat the olive oil in a large heavy-bottomed saucepan over medium-high heat.
  • Add the onion and cook, stirring often, for 2 minutes.
  • Add the yellow curry paste, potatoes, and carrots. Stir to coat the vegetables evenly with the yellow curry then continue to cook, stirring often, for 2-3 minutes.
  • Add the coconut milk, water, and fish sauce; stir.
  • Reduce heat and simmer for 20 minutes, stirring occasionally.
  • Add the green beans; cook for another 10 minutes, or until the veggies are tender.
  • Taste the curry and season with brown sugar and sea salt, to taste, if needed.
  • Serve over Jasmine rice and top with fresh cilantro leaves. Enjoy.
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Recipe Rating




13 Comments

  1. I love Thailand, I have traveled several times to such a fantastic country. This recipe is delicious, very well presented, full of aroma, color and flavor …. Greetings from “My Kitchen” (Mi Cocina)
    Toñi Sánchez since Spain

  2. What a delicious looking curry rice bowl you made. Looks really good. BTW had I not read about lemon grass paste in your blog, I would never have looked for it at my market. Friday, I did and there is was. Thanks for the tip.

  3. This does not belong in the vegetarian category. It has fish sauce in it.

    1. Mary E Spier says:

      4 stars
      Unfortunately many people think fish & chicken are part of vegetarian cuisine. Never understood that mentality.
      There are substitutes for fish sauce but I never use them.

  4. Having the curry paste ready to go definitely makes this so easy to throw together on a weeknight! Love that you kept it veggies only.

  5. Looks delicious!!!! I just made the yellow curry paste but didn’t see onion in ingredient list for dish. I will have to pick one up and finish the dish tomorrow evening.

    1. Tiffiney,

      I am so sorry you have to go back to the store! I have fixed the recipe to show the onion. I hope you like the meal.

      Pam

  6. Thanks Pam! No worries. I meal prepped last night and was kinda pooped after fixing 3 meals so it gave me an excuse to stop. Looking forward to this! You are my go-to food blogger for recipes now. My husband LOVES your flautas recipes.

  7. If I wanted to make this with chicken when would I add that in? Would I need to marinate the chicken before adding it?

    1. Betty,

      I would cut the chicken into thin bite sized pieces and add them in the last 10 minutes with the green beans. Hope this helps.

      Pam

  8. My whole family enjoyed this +++. We had the green beans on the side. Thank you!

    1. I am so glad you all enjoyed it!

      -Pam