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“Mellow Yellow” Thai Curry

When we were dating, my DH & I used to a great Thai place on Market in San Francisco. Unfortunately, they changed management throughout the years and the food just wasn’t the same. When we moved here to Mexico, well let’s just say that we were missing any type of Thai food. So we took it upon ourselves to make Thai at home, Curry more specifically. DH makes some deliciously HOT curry. We end up a ball of sweat by the time we finish one bowl! So when I make some Thai Curry it brings out the curry flavor that I love, especially in a yellow curry. “Mellow Yellow” is what I like to call it. I decided to enter it into my 1st ever food blog event! It is called “House Favorites: Vegan” hosted by Chez Cayenne. I am so excited to enter my “Mellow Yellow Thai Curry” because it has been a House Favorite going on two years now! Plus it is vegan. We actually never realized it until recently that most of the dishes I cook are vegan!

Delicious Rating: If you love Yellow Thai Curry you will definitely find this easy recipe to be delicious. It is easy for any home cook to make and as I said above it is a House Favorite in our home. Change it up with different veggies if you would like or make hotter by adding more curry paste or curry powder. I cook the potatoes separately because I don’t care for them buy my DH loves them in curry. You decide and comment on how it turns out for you.


5.0 from 1 reviews

“Mellow Yellow” Thai Curry
Recipe type: Dinner
Cook time: 
Total time: 
Yields: 4 Servings
This is a Vegan Recipe!
  • 2 tbsp olive oil
  • 1 onion, sliced into crescent moons
  • 3 tbsp freshly minced ginger
  • 3 garlic cloves, minced
  • 4 tbsp yellow curry paste
  • 2 cans of coconut milk (3 if cooking potatoes separately)
  • 3 potatoes, diced
  • 1 red bell pepper, sliced
  • 1 orange bell pepper, sliced
  • 3 tbsp soy sauce
  • 2 tbsp pure maple syrup
  • 3 cups of cooked jasmine rice
  1. In a large pan heat oil over medium heat.
  2. Add curry paste and ‘fry’ for 2-3 minutes.
  3. Add in onion, garlic, and ginger; cover and cook for 5 minutes.
  4. In a separate pan boil potatoes in water or an additional can of coconut milk.
  5. Reduce heat, cover, and let potatoes simmer.
  6. Add coconut milk to curry pan and mix well.
  7. Stir in bell peppers, cover and cook over low heat until vegetables are tender.
  8. Add in soy sauce and syrup.
  9. Serve in a bowl with jasmine rice or on top of rice.
  10. Don’t forget the potatoes!

Yum, the smell of curry. This has to be my favorite part of cooking this recipe. The curry just has such a wonderful warm aroma to it. Strong, but wonderful. Most of my curry memories are with my DH. We love Thai food so much and he really started cooking a lot of curry a couple of years ago, he is now my curry husband!

If you want to cook the potatoes a long with the other vegetables you can, I just prefer to cook them separately since I don’t like as many potatoes as my DH.

MMMhhhhh, I just want to sop this all up with rice!


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