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    You are here: Home / Entrees / Golden Spring Vegetable Thai Curry

    LAST UPDATED: January 27, 2022 • FIRST PUBLISHED: May 1, 2017

    Golden Spring Vegetable Thai Curry

    Jump to Recipe Print Recipe
    Vegan Thai Curry

    Tender asparagus, new potatoes, and red bell peppers are simmered in turmeric-spiked Thai coconut curry sauce to make this spring veggie golden curry.

    Bowl of Golden Spring Vegetable Thai Curry and Rice with Water Glass and Cilantro in the Background

    I love curries. Maybe you've noticed? It's sometimes a challenge for me not to post a curry every single day. I think I realized this would be a problem shortly after I started blogging. So I decided to space them out, and I've been doing a pretty okay job of that, I think. I knew I'd need to cover all the major Thai curries, or at least all the major ones you see on a restaurant menu here in the U.S. Maybe some day I'll manage to go to Thailand and return with an abundance of new curries to share. But until then, I'm happy to say that in just over four years of blogging I've covered the basics: red curry, green curry, massaman curry, panang curry, and now yellow curry. Sort of.

    Skillet of Golden Spring Vegetable Thai Curry with Wooden Spoon

    I thought about making my own yellow curry paste like I did for a bunch of the curries mentioned above, but I didn't. Just plain old didn't feel like it. And if I didn't feel like it, I figured maybe you guys didn't either and would give me a pass?

    Overhead View of a Bowl of Golden Spring Vegetable Thai Curry and Rice

    I never see yellow curry paste at the supermarket. It's all red and green there. You can order yellow curry paste online, but in the interest of sharing a recipe that you can make today, I went with red curry paste and added some turmeric. Total cheat! I've seen it done before though. And really, the curry paste you buy at the supermarket is kind of like cheating anyway, so I figured we'd go all out, and I'd just make myself feel better by not actually calling the the dish yellow curry. I'm calling it golden curry. It sounds pretty and everyone is all about calling everything with turmeric golden anyway, so why not?

    Table Set with Skillet, Bunch of Cilantro, Water Glass, and Bowl of Golden Spring Vegetable Thai Curry

    This recipe highlights spring veggies, like asparagus, and new potatoes. I usually like to throw in some tofu or tempeh, but this one is all about the veggies. But feel free to add tofu if you'd like, or your favorite veggie protein. For that matter, feel free to switch up the veggies. This could just as easily be a golden winter squash curry six months down the road. :)

    Bowl of Golden Spring Vegetable Thai Curry and Rice with Water Glass and Cilantro in the Background
    5 from 2 votes
    Print

    Golden Spring Vegetable Thai Curry

    Tender asparagus, new potatoes, and red bell peppers are simmered in turmeric-spiked Thai coconut curry sauce to make this spring veggie golden curry.
    Course Entree
    Cuisine American, Thai
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 4 servings
    Calories 263 kcal
    Author Alissa

    Ingredients

    • 1 tablespoon coconut oil
    • 1 small onion, sliced
    • 3 cups light coconut milk, just shy of two 14 ounce cans
    • 2 to 4 tablespoons red curry paste to taste (check ingredients to ensure it's vegan)
    • 1 tablespoon soy sauce or tamari
    • 1 tablespoon granulated vegan sugar, I used coconut
    • 1 tablespoon lime juice
    • ½ teaspoon ground turmeric
    • 2 cups diced new potatoes, 1 inch dice
    • 1 large red bell pepper, chopped
    • ½ pound asparagus spears, woody ends removed, and cut into 2 inch pieces
    • Salt to taste

    For Serving

    • Cooked jasmine rice
    • Roasted cashews
    • Chopped scallions
    • fresh cilantro

    Instructions

    1. Melt the coconut oil in a large saucepan over medium heat. Add the onion and sauté until soft and translucent, about 5 minutes.

    2. Stir in the coconut milk, curry paste, soy sauce or tamari, sugar, lime juice, turmeric, and potatoes. Raise the heat and bring to a boil. Lower heat and allow to simmer until the potatoes are just tender, about 15 minutes, stirring occasionally. Stir in the bell pepper and asparagus. Continue to simmer until the veggies are tender and the potatoes are soft, about 4 minutes. Taste-test and add more curry paste, soy sauce, sugar, and/or lime juice if you'd like. Season with some salt if desired.
    3. Divide onto plates or bowls with rice, and top with cashews, scallions, and cilantro. Serve.

    Recipe Notes

    Nutrition information does not include rice or toppings.

    Nutrition Facts
    Golden Spring Vegetable Thai Curry
    Amount Per Serving
    Calories 263 Calories from Fat 138
    % Daily Value*
    Fat 15.3g24%
    Saturated Fat 8.6g43%
    Sodium 1123mg47%
    Potassium 524mg15%
    Carbohydrates 28.6g10%
    Fiber 3.9g16%
    Sugar 7.3g8%
    Protein 4g8%
    Calcium 20mg2%
    Iron 3.2mg18%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Eggplant Lentil Porter Chili
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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. SR says

      May 01, 2017 at 4:52 pm

      This looks so wonderful! I can't wait to try it.

      Alissa, where did you find that gorgeous spoon?

      Reply
      • Alissa Saenz says

        May 01, 2017 at 5:55 pm

        Thank you! I hope you enjoy it! The spoon actually came from a thrift store! That's where I get most of the tableware I use for photos - inexpensive and lots of variety. :)

        Reply
    2. Rhonda says

      May 24, 2017 at 8:16 pm

      I have been attempting curry dishes for some time and they never taste as good as the restaurants. This curry is the best I have ever made. It is sooooooooooo good. Thank you so much for such a great dish. I made the recipe exactly as written except I left out the bell pepper because I did not have one.

      Reply
    3. Sherwood says

      October 04, 2018 at 3:32 am

      Step 1 seems to be saying the onions should be added to the coconut milk to be sauteed. Is that correct? Doesn't seem right to me, but I don't know much.

      Reply
      • Alissa Saenz says

        October 07, 2018 at 4:33 pm

        Ah, that should had said coconut oil. Fixed! Thanks for catching it!

        Reply
    4. Lauren T says

      April 08, 2019 at 9:15 pm

      5 stars
      Absolutely loved this. Great sauce. We thought having two starches - potatoes and rice - in one dish like this was a little much. We hope to switch out the potatoes for tofu and broccoli. Can't wait! loved this!

      Reply
      • Alissa Saenz says

        April 13, 2019 at 3:17 pm

        I'm glad you enjoyed it! You can definitely switch out the potatoes with something else if you like. Or even serve it with cauliflower rice to cut back on the starches! Thanks Lauren!

        Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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