Tender asparagus, new potatoes, and red bell peppers are simmered in turmeric-spiked Thai coconut curry sauce to make this spring veggie golden curry.
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.
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?
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?
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. :)
Golden Spring Vegetable Thai Curry
- 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
- 1/2 teaspoon ground turmeric
- 2 cups diced new potatoes, 1 inch dice
- 1 large red bell pepper, chopped
- 1/2 pound asparagus spears, woody ends removed, and cut into 2 inch pieces
- Salt to taste
- Cooked jasmine rice
- Roasted cashews
- Chopped scallions
- fresh cilantro
Melt the coconut oil in a large saucepan over medium heat. Add the onion and sauté until soft and translucent, about 5 minutes.
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.
Divide onto plates or bowls with rice, and top with cashews, scallions, and cilantro. Serve.
Nutrition information does not include rice or toppings.