Plated meal

Thai Yellow Vegetable Curry with Jasmine Rice

  • Gluten Free
  • Vegetarian
  • Asian
  • Thai

Try this sensational yellow vegetable curry infused with Asian spices. Quick to make and tastes incredible. Perfect for entertaining even the most dedicated curry fan.

Nutrition Per Portion

  • Calories


  • Carbs


  • Fat


  • Fibre


  • Protein


  • Sugar


  • 0.0 min

    Bring a saucepan of water to the boil or boil the kettle - you will need 500ml of water for each stock cube.

  • 1.0 min

    Bring another saucepan of water to the pan. Season well with salt.

  • 1.5 min

    Peel and chop the potato into small cubes.

  • 3.0 min

    Add the potato to an appropriately sized saucepan. Cover with water and bring to the boil. Cook until soft and easily pierced with a fork (around 15-20mins).

  • 4.0 min

    Chop the baby corn, fresh coriander.

  • 5.0 min

    Julienne the red capsicum.

  • 6.5 min

    Peel and finely chop the garlic and red onion. Finely chop the lemongrass.

  • 9.0 min

    Trim the ends from the green beans.

  • 10.0 min

    Heat the olive oil in a large frying pan or wok over high heat.

  • 11.0 min

    Add the garlic, lemongrass and red onion and stir fry until softened and fragrant.

  • 12.0 min

    Add the curry paste and correct amount of stock (please see checklist). Using the back of a spoon mix the curry paste into the stock until dissolved.

  • 12.5 min

    Add the rice to the boiling salted water and cook until tender (10-12 minutes).

  • 13.0 min

    Stir the coconut milk until completely combined with the curry paste mixture.

  • 14.0 min

    Add the baby corn and green beans and continue to cook.

  • 16.0 min

    Add the red capsicum, straw mushrooms and bamboo shoots.

  • 18.0 min

    Drain the potato when tender and stir through the curry.

  • 19.0 min

    Stir through the lime dressing.

  • 21.0 min

    Distribute the yellow vegetable curry among serving bowls.

  • 23.0 min

    Drain the rice and serve alongside the vegetable curry. Garnish with fresh coriander.

  • Ingredients

    Baby Corn


    Red Capsicum


    Green Beans



    finely chopped


    finely chopped

    Fresh Coriander


    Yellow Curry Paste

    Lime Dressing

    Red Onion

    finely chopped



    Vegetable Stock

    combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 75 ml per person

    Coconut Milk

    Straw Mushrooms

    Olive Oil

    1 tablespoon per person

    Jasmine Rice

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