Is there a meal you could happily eat on repeat without ever growing tired of it? For me, that answer is an emphatic yes: a rich, fragrant yellow vegetable curry. Its silky texture, bright aromas, and hearty ingredients make it a beloved staple in my kitchen. Even better, it tastes like a dream the next day—leftovers that somehow deepen in flavor and warmth.
Recently, I discovered a wonderful recipe for Thai Yellow Curry with Green Beans and Potatoes by Meera Sodha, from her inspiring cookbook Dinner: 120 Vegan and Vegetarian Recipes for the Most Important Meal of the Day. This dish perfectly balances comforting richness with vibrant, exotic flavors. If you’ve never tried making a Thai yellow curry at home, Meera’s approach offers a straightforward and delightful introduction. Here’s how to bring this sunshine-hued dish to your table.
Why Yellow Curry?
In Thailand, curries are often identified by color—green, red, and yellow—each linked to distinctive chili types. But the yellow curry stands apart, not primarily for chili heat, but for its aromatic complexity. Meera Sodha describes it as a “beam of sunshine,” crafted from an exquisite blend of lemongrass, turmeric, ginger, makrut lime leaves, cumin, and coriander. Together, these ingredients create a curry paste bursting with fragrance and subtle spice rather than overwhelming heat.
Ingredients for the Curry Paste
The secret to this curry’s magic lies in the homemade paste. You’ll need:
- 2 large shallots, roughly chopped
- 1 whole head of garlic, cloves separated and peeled
- 2 stalks of lemongrass, trimmed and chopped
- 1 1/2-inch piece of ginger, chopped
- 4 bird’s-eye chilies, chopped (adjust for your heat preference)
- 4 makrut lime leaves (fresh or frozen)
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 1/2 teaspoons salt
- 1/4 cup coconut milk (for blending)
Building the Curry
- Make the curry paste: Combine all the curry paste ingredients with 1/4 cup coconut milk in a blender and blitz until smooth. Add a splash more coconut milk if necessary for a silky texture.
- Prep the potatoes: Choose waxy potatoes like red potatoes or fingerlings—they hold their shape well and soak up just enough sauce without becoming mushy. Boil them for 10–12 minutes until tender but firm.
- Cook the paste: Heat canola oil in a large saucepan over medium heat. Add the curry paste and stir-fry for about 5 minutes. You’ll notice it darkening slightly and releasing intoxicating aromas as the fat separates.
- Add the coconut milk and simmer: Pour in the remaining coconut milk and half a can of water. Bring to a gentle simmer.
- Add potatoes and green beans: Toss in the pre-cooked potatoes and fresh green beans. Cover and cook for 5–6 minutes until the beans are tender and the curry thickens to a luscious sauce.
Serving and Tips
Ladle this vibrant curry over fluffy steamed jasmine rice to soak up every drop of the golden sauce. The blend of creamy coconut milk with the bright, herbal notes from the curry paste creates a perfect balance of flavors—rich yet refreshing, hearty yet light.
A few extra notes:
- Makrut lime leaves add a citrusy brightness that is hard to replicate; if you can find them at your local Asian market, grab a bunch and freeze extras for future use.
- Don’t be afraid to customize—add other veggies if you like, or adjust the chili level to your taste.
- This curry also gets better the next day, making it an ideal make-ahead meal.
Why This Curry Works
This Thai yellow curry captures what makes comfort food so special: simple, nourishing ingredients elevated by aromatic spices that awaken your senses. It’s a dish that feels like sunshine in a bowl, perfect for both weeknight dinners and leisurely weekend meals.
If you’re new to curry-making, Meera Sodha’s recipe is a brilliant place to start. It’s approachable but packed with flavor, and the fresh curry paste makes all the difference compared to jarred sauces. Plus, the combination of green beans and potatoes adds texture and substance, ensuring each bite is satisfying.
Final Thought
Whether you’re a curry devotee or just looking to add some warmth and color to your dinner routine, this Thai yellow curry with green beans and potatoes is a recipe worth keeping close. It’s easy enough for weeknights, adaptable for various diets, and comforting enough to become a favorite that you’ll crave again and again.
So next time you want a meal that’s both hearty and bright, give this recipe a try. It’s a delicious way to bring a little sunshine—and a lot of flavor—to your table.
