Easy Vegetarian Yellow Thai Curry recipe (vegan)
Curry Cauliflower rice and Yellow Thai curry recipe - vegetarian and delicious Creamy coconut milk Yellow Curry with Flavorful cauliflower rice curry! Let me share with you why cauliflower curry rice and vegetarian yellow Thai curry are absolutely amazing and delicious: Vegetarian yellow Thai curry with shiitake mushrooms is a culinary delight that offers a harmonious blend of flavors and textures. It's a delicious comfort food recipe for any day of the week!
Ingredients
Curry Cauliflower Rice ingredients:
- 1 large head of cauliflower riced (about 4 cups or 400 grams)
- 2 tablespoons coconut oil
- 1 small onion finely chopped
- 2 cloves of garlic minced
- 1 teaspoon grated ginger
- 1 teaspoon curry powder
- ½ teaspoon turmeric powder
- ¼ teaspoon cumin powder
- ½ teaspoon Salt
- ⅓ teaspoon Ground Black Pepper
- Fresh cilantro chopped (for garnish)
Vegetarian Yellow Thai Curry with Shiitake Mushrooms:
- 1 tablespoon coconut oil
- 1 small onion diced
- 2 cloves of garlic minced
- 1 small carrot sliced
- 1 red bell pepper sliced
- 8-10 shiitake mushrooms sliced
- 1 can (13.5 oz/400 ml) coconut milk
- 2 tablespoons yellow Thai curry paste
- 1 tablespoon soy sauce or tamari for gluten-free option
- 1 tablespoon maple syrup or sweetener of choice
- Juice of 1 lime
- Fresh cilantro chopped (for garnish)
Instructions
How to make the best Vegan Thai Yellow Curry recipe Instructions:
- In a large pan, heat the coconut oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent.
- Add the cauliflower rice to the pan and stir well to combine. Cook for about 5 minutes until the cauliflower rice is tender but still has a slight crunch. Season with curry powder, turmeric powder, cumin powder, salt, and pepper. Stir to evenly distribute the spices. Remove from heat and set aside.
- In a separate large pot or deep skillet, heat the coconut oil over medium heat. Add the diced onion and minced garlic. Sauté until fragrant and slightly softened.
- Add the sliced carrot, red bell pepper, and shiitake mushrooms to the pot. Stir-fry for a few minutes until the vegetables start to soften.
- In a small bowl, whisk together the coconut milk, yellow Thai curry paste, soy sauce (or tamari), and maple syrup until well combined. Pour the mixture into the pot with the vegetables and stir to coat.
- Reduce the heat to low and let the curry simmer for about 10-15 minutes, allowing the flavors to meld together. Stir occasionally.
- Squeeze the lime juice into the curry and give it a final stir. Taste and adjust the seasoning if needed.
- Serve the curry over the curry cauliflower rice. Garnish with fresh cilantro.
- Enjoy this flavorful and satisfying Curry Cauliflower Rice with Vegetarian Yellow Thai Curry featuring shiitake mushrooms.
Notes
Homemade Yellow Thai Curry paste recipe
Here's a recipe for Authentic vegetarian Thai Yellow Curry Paste:
Homemade Thai Curry Paste Ingredients:
- 3-4 dried Thai bird's eye chilies (adjust according to your spice preference)
- 2 tablespoons lemongrass, minced (about 2 stalks)
- 1 tablespoon galangal, minced (substitute with ginger if unavailable)
- 1 tablespoon fresh turmeric, minced (or substitute with 1 teaspoon ground turmeric)
- 2 tablespoons shallots, minced
- 2 tablespoons garlic, minced
- 1 tablespoon cilantro stems, finely chopped
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon shrimp paste (optional for vegetarian/vegan version)
- 1 teaspoon lime zest
- 1 tablespoon lime juice
- 1 tablespoon vegetable oil
How to make Yellow Thai curry paste Instructions:
1. Soak the dried Thai bird's eye chilies in hot water for about 10 minutes until softened. Drain the water and remove the stems.
2. In a mortar and pestle or a food processor, combine the soaked chilies, lemongrass, galangal, fresh turmeric (or ground turmeric), shallots, garlic, cilantro stems, ground coriander, ground cumin, ground white pepper, shrimp paste (if using), lime zest, lime juice, and vegetable oil.
3. Pound or process the ingredients until they form a smooth paste. You may need to scrape down the sides of the food processor or mortar and pestle occasionally to ensure everything is well blended.
4. Taste the curry paste and adjust the flavors according to your preference. You can add more chilies for extra spiciness, more lime juice for tanginess, or more herbs and spices for depth of flavor.
5. Transfer the yellow Thai curry paste to a clean jar or container, and store it in the refrigerator. It will keep well for up to 2 weeks.
Now you have a homemade Yellow Thai Curry Paste ready to use in your recipes. Enjoy the vibrant flavors and aromatic profile it adds to your dishes!