A healthy and filling vegetarian Thai yellow curry recipe, packed with wholesomeness and flavor.

Lately, I?ve been craving so much Thai food.
I?m lucky to have multiple good Thai restaurants near me, and I?ve been eating my fill of red and yellow curry, panang, massaman, pad khing, and so many other dishes these past few months. It?s inspired me to begin creating my own versions of the Thai classics ? after all, sometimes you don?t want to have to go out to a restaurant in order to satisfy your cravings for takeout. And this easy Thai yellow curry recipe can be made in your pajamas if you wish!
While I do have another Thai curry recipe on here?for Thai Coconut & Peanut Butter Curry?this time I wanted to create a recipe you can make without jarred curry paste and one with options to make it both soy and coconut-free so that everyone can enjoy it. This is a mild curry dish, making it great for kids and those who aren’t big on spicy foods. However, you can easily make it a spicier curry if you’d prefer by simply adding a pinch of cayenne or a handful of diced chilies to the curry when you add the other vegetables. Adding extra fresh ginger also ups the spiciness. I kind of really love fresh ginger.
Like many Thai dishes, this homemade curry is versatile and can be modified to suit different dietary requirements. For example, I chose to add tofu this time but another protein source could easily be substituted. Or you can even leave the protein out altogether ...