Yellow Thai Curry


Thai food has always been on my list of favorites, but for a few reasons, it isn't in my habitual repertoire of go-to recipes or restaurants. The primary reason being that plenty of restaurants use fish sauce in, well, everything and some places won't or can't make their dishes without it. So finding a good, authentic and fish-sauce-free restaurant can be tricky. Nevertheless it is no excuse not to enjoy the delicious flavors that Thai food has to offer. Turns out that there is a veg-friendly Thai place right around the corner, and it was so amazing that I just had to recreate it at home.

I had tried to make Thai food at home years ago, but could never quite get the hang of it. Turns out the recipe I was basing mine on wasn't quite right, although the dish was tasty, it really didn't capture the essence of Thai food. What's a cook without a few failures under her belt?

Is this one authentic? Probably not. I chose to vary the ingredients from the dish I had at the restaurant with what I had on hand. Nonetheless, it was delicious. I could tell by the dead silence that accompanied it's consumption that I wasn't the only one enjoying the contents of my plate. I also tailored it to my dietary guidelines: that being I wanted it to be low-fat, low sodium, oil-free and plant strong. It already being a gluten-free friendly recipe I didn't have to change much.

You might have noticed that I haven't given specific measurements for the spices. This is for two reasons: I rarely measure them myself and I believe that they should be added to taste. They can always be adjusted and so I suggest starting small and gradually increasing them until just right if needed. After a few tries it almost becomes second nature and makes cooking that much more intuitive.

Thai Yellow Curry

This is a large recipe, feeding 2 very hungry people with leftovers. I'm sure it feeds a family of five, so half the recipe if you don't have a family or have a very healthy appetite.



Prep Time
15 Minutes

Cooking Time
30 Minutes


  • 1 medium sweet onion - sliced
  • 2 large portobello mushrooms - sliced
  • 4 cup baby spinach
  • 1 large tomato - diced
  • 2 can low fat coconut milk
  • 1 Tbsp turmeric
  • 1 Tbsp cumin
  • 1 Tbsp coriander
  • 1 Tbsp ginger
  • 2 Tbsp hot sauce
  • 1 tsp white pepper
  • S/P - to taste


  • 1. Heat a large deep pan over med-high heat, once the pan is hot, splash with water and add onion. Cook until starting to soften.
  • 2. Add spices with a little more water, let cook for about a minute.
  • 3. Now add the coconut milk, I added the full cans but you can choose to buy the fuller fat versions and use one full can and just the top off the other for a richer dish.
  • 4. Let this cook down for about 5-10 minutes, then add in all the veggies. Let cook until sauce has reached it's desired thickness.
  • 5. Serve over steamed jasmine rice.