Description
Slow cooked vegetarian thai yellow curry with lemongrass brings together aromatic spices, creamy coconut milk, and tender vegetables that simmer together until the flavors meld into something truly satisfying. Your kitchen fills with the fragrant scent of lemongrass and curry paste as this comforting dish comes together with minimal effort on your part.
Ingredients
Scale
Curry Base:
- 1 tablespoon Thai yellow curry paste
- 1 teaspoon ground turmeric
- 1 tablespoon curry powder
- 1 can (15 ounces) full-fat coconut milk
- 1 1/2 cups vegetable broth
- 1 tablespoon soy sauce or tamari
- 1 tablespoon brown sugar or coconut sugar
Vegetables:
- 2 medium Yukon gold potatoes
- 2 carrots
- 1 red bell pepper
- 1 yellow bell pepper
- 1 zucchini
- 1 small sweet onion
- 4 garlic cloves
- 2 tablespoons fresh ginger
- 2 stalks lemongrass
- 1–2 Thai chilies
Finishing Touches:
- salt
- juice of 1 lime
- fresh Thai basil or cilantro
- sliced red chili
- lime wedges
- cooked jasmine rice or Thai curry noodles
Instructions
- Peel and dice your 2 medium Yukon gold potatoes into bite-sized pieces, slice your 2 carrots into thick rounds, julienne both the red and yellow bell peppers, slice your 1 zucchini, chop your 1 small sweet onion, mince your 4 garlic cloves, grate your 2 tablespoons fresh ginger, and gently bruise your 2 lemongrass stalks by crushing them with a knife to release their aromatic oils.
- In your slow cooker, pour a splash of the 15 oz can of coconut milk and stir in 1 tablespoon Thai yellow curry paste, 1 teaspoon ground turmeric, and 1 tablespoon curry powder until the mixture turns smooth and uniform.
- Mix your minced garlic, grated ginger, and 1-2 Thai chilies if using into the curry paste base.
- Add your diced potatoes, carrot rounds, julienned bell peppers, zucchini slices, and chopped onion to the slow cooker and toss everything together.
- Pour the remaining coconut milk from the can, 1 ½ cups vegetable broth, 1 tablespoon soy sauce, and 1 tablespoon brown sugar into your slow cooker and stir until all ingredients blend together evenly.
- Place your bruised lemongrass stalks into the mixture, cover your slow cooker, and cook on high for 4 hours at 210 degrees Fahrenheit or on low for 6-7 hours at 190 degrees Fahrenheit until your potatoes break apart easily when pierced with a fork.
- About 10 minutes before you’re ready to eat, remove the lemongrass stalks and squeeze the juice of 1 lime into your curry to add brightness and tang.
- Ladle your finished curry over jasmine rice or Thai curry noodles and top each serving with fresh Thai basil or cilantro, sliced red chili, and lime wedges for added flavor.
Notes
- Cut all your vegetables into similar-sized pieces so everything finishes cooking at the same time and stays tender rather than mushy or undercooked.
- Bruise the lemongrass stalks by crushing them lightly with your knife handle before adding them to release the aromatic oils that flavor the entire dish.
- Bloom your curry paste and spices in a bit of coconut milk at the slow cooker’s base before adding other ingredients, which deepens and rounds out the spice flavors.
- Add the lime juice just before serving rather than at the beginning, since heat causes the brightness to fade and leaves the curry tasting flat and one-dimensional.
- Prep Time: 15 minutes
- Cook Time: 4 hours (high) or 6-7 hours (low)
- Category: Vegetarian
- Method: Slow Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 19 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg