Thai Yellow Curry

This proved to be a very delicious mild yellow curry (granted, I cut down the amount of chili paste by 3/4 to accommodate the more delicate taste buds in the house…but I had cayenne standing by for my portion!). I couldn’t find a decent pumpkin, so I used butternut squash instead. It was muy yummo, and easier than I thought it would be considering the length of ingredients. Even the Dearliest liked it, which is wonderful because until now I think my curries have been a little…more than he cared for. 😛

I’m growing increasingly more fond of “one pot” meals in general, because so far they have all been extremely versatile and adaptable to just about anything I want to throw at them!


Thai Yellow Curry
(base recipe from

1/2 small pumpkin or butternut squash, peeled & cubed
1 small sweet potato, peeled & cubed
2 carrots, sliced
1 yellow bell pepper, chopped
1 can chickpeas, drained
2 T orange zest
1/2 cu broccoli florets
1/2 cu spinach

4 cloves garlic
1/2 t chili paste
1 can coconut milk
2 T soy sauce
2 t brown sugar
juice of 1/2 lime
juice of 1 medium orange
1/2 t turmeric
1 T rice vinegar (or sub apple cider vinegar)
1 T ground coriander
1 T ground cumin
1 t fennel seed
1/3 purple onion, sliced

1) Place all sauce ingredients in blender or food processor; blend until smooth; set aside
2) in large wok or skillet, combine squash, sweet potato, carrots, and sauce; bring to boil over med-high heat, reduce heat and simmer until vegetables are soft
3) add remaining ingredients and simmer another 3-5 minutes; season with more soy sauce or chilies as desired

Serve over rice.

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