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Thai Yellow Curry – Vegan



1/3 cup peanut oil

4 tablespoons yellow curry paste, for medium-hot dish

2 cloves garlic, finely chopped

2 (14 ounce) cans coconut milk

1 cup vegetable broth

1 inch fresh ginger, cut in thick slices

2 large potatoes, peeled and cubed

1 large onion, coarsely chopped

1 red bell pepper, seeded and cut in strips

1 green bell pepper, seeded and cut in strips

2 cups carrots, cut in thick slices

1 cup mushroom, sliced

4 tablespoons soy sauce

3 tablespoons brown sugar

1/4 cup cilantro, chopped (optional)

4 cups white rice, steamed



  • In a deep frying pan or wok, heat oil over medium heat until hot.
  • Add curry paste and garlic and cook, stirring for about 30 seconds.
  • Slowly stir in coconut milk and vegetable broth.
  • Reduce heat to simmer; add potatoes and cook for 10 to 15 minutes.
  • Add ginger, onion, and peppers; cook until tender, about 7 minutes.
  • Add carrots, mushrooms, soy sauce, and brown sugar.
  • When heated through, serve over individual plates of hot rice.
  • Garnish with cilantro.