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Thai cuisine is renowned for its vibrant flavors, aromatic spices, and fresh ingredients, offering a culinary experience that excites the senses. Among the many delightful dishes that Thai cooking has to offer, Thai yellow curry stands out as a perfect blend of spice and comfort. This easy 30-minute Thai yellow curry recipe simplifies the process of creating this beloved dish, allowing you to enjoy an authentic taste of Thailand without spending hours in the kitchen.

Easy 30-Minute Thai Yellow Curry

Discover the vibrant flavors of Thai cuisine with this Easy 30-Minute Thai Yellow Curry recipe! Perfectly balanced, this dish features creamy coconut milk, sweet potatoes, and protein-packed chickpeas, making it a nourishing option for busy weeknights. Enjoy the bold spices and aromatic ingredients without spending hours in the kitchen. Quick to prepare and absolutely delicious! #ThaiYellowCurry #QuickRecipes #HealthyEating #PlantBased #ThaiCuisine #30MinuteMeals #CurryLove
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Ingredients
  

2 tablespoons coconut oil

1 medium onion, diced

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

2-3 tablespoons Thai yellow curry paste (adjust to taste)

1 can (400 ml) coconut milk

2 cups vegetable broth

1 medium sweet potato, peeled and diced

1 cup bell peppers (red and yellow), sliced

1 cup green beans, trimmed and cut into 1-inch pieces

1 cup chickpeas, drained and rinsed

2 tablespoons soy sauce or tamari

1 tablespoon brown sugar

Juice of 1 lime

Fresh cilantro, for garnish

Cooked jasmine rice or quinoa, for serving

Instructions
 

Heat the Oil: In a large pot, heat the coconut oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until the onions are translucent.

    Add Aromatics: Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

      Incorporate Curry Paste: Add the Thai yellow curry paste to the pot. Cook while stirring for about 2 minutes, allowing the spices to bloom.

        Combine Liquids: Pour in the coconut milk and vegetable broth, stirring well to combine. Bring the mixture to a gentle simmer.

          Cook Vegetables: Add the diced sweet potato to the pot and cook for about 10 minutes, allowing it to soften. Then, add the sliced bell peppers, green beans, and chickpeas. Cook for another 5-7 minutes until all vegetables are tender.

            Season the Curry: Stir in the soy sauce, brown sugar, and lime juice. Taste and adjust seasoning if necessary.

              Serve: Remove from heat and garnish with fresh cilantro. Serve the curry over cooked jasmine rice or quinoa.

                Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings