Thai Yellow Curry With Green Beans and Potatoes
What meal can you eat on repeat and never get tired of? For me, that’s a yellow vegetable curry. We have it all the time. It’s silky, fragrant, and hearty — plus, it tastes even better as leftovers. So, I was thrilled when I came across Meera Sodha’s recipe for yellow curry with green beans and potatoes in her new cookbook, Dinner: 120 Vegan and Vegetarian Recipes for the Most Important Meal of the Day. Here’s how to make it…
Thai Yellow Curry with Green Beans and Potatoes
From Dinner by Meera Sodha
Serves 4
Says Meera Sodha: “The traffic-light naming of Thai curries is perhaps a genius bit of marketing that has made their journey to Westerners’ plates that much easier. While the green and red are defined by their corresponding chillies, the yellow is not, but instead is characterized by a stellar line-up of aromatics that includes lemongrass, turmeric, ginger, makrut lime leaves, cumin and coriander, which all come together like a beam of sunshine.”
2 large shallots (21⁄2 oz net), roughly chopped
1 whole head of garlic, cloves separated and peeled
2 stalks of lemongrass, outer leaves and top third discarded, the rest roughly chopped
1 1⁄2 x 1 1⁄2 inches ginger, chopped 4 bird’s-eye chillies, chopped
4 makrut lime leaves*
1 tsp ground turmeric
1⁄2 tsp ground cumin
1 tsp ground coriander
1 1⁄2 tsp salt
2 x 14-oz cans of coconut milk
1 1⁄4 lbs waxy potatoes, cut into 1 1⁄2 x 3⁄4-inch pieces
2 tbsp canola oil
14 oz green beans, topped cooked jasmine rice to serve
First make the curry paste. Put the shallots, garlic, lemongrass, ginger, chillies, lime leaves, spices and salt into a blender, add 1⁄4 cup of coconut milk, and blitz, adding an extra splash of coconut milk if you need, until you have a nice, smooth paste. Put to one side.
Bring a medium-sized saucepan of water to a boil, carefully lower in the potatoes and cook for 10 to 12 minutes, until a knife slips easily in and out. Drain and set aside while you start on the curry.
Put the oil into a large saucepan for which you have a lid, set it over a medium heat and, once hot, add the curry paste and stir-fry for 5 minutes; it will start to darken slightly and turn noticeably fragrant.
When the paste starts to look a little oily as the fat splits out of it, add the rest of the coconut milk and half a can of water. Bring to a simmer. Add the cooked potatoes and the green beans, bring everything back up to a simmer, cover and cook for 5 to 6 minutes longer, until the beans are tender and the curry has reduced and thickened slightly.
To serve, ladle the curry into bowls and serve with steamed jasmine rice.
*Buy the makrut lime leaves fresh or frozen from your local Chinese supermarket and store in the freezer. Waxy potatoes, like red potatoes and fingerlings, are better than starchy, as they soak up less sauce, but use whatever you have and add a little water to make it saucier if need be. You’ll need a blender to make this.
Thank you, Meera!
P.S. 20-minute coconut chicken soup, and 11 readers share their go-to recipes.
(Photos by David Loftus, and book cover photo by Jenny Rosenstrach.)
(Excerpted from Dinner: 120 Vegan and Vegetarian Recipes for the Most Important Meal of the Day by Meera Sodha. Copyright 2024 by Meera Sodha. Reprinted with permission from Flatiron Books. All Rights Reserved.)
Tags: potatoes
Comments
75 commentsWhat a privilage to have access to such diverse pantry items!
I love vegetarian meals BUT I do want to say that I read a lot of comments about how plant based is better in a variety of ways; as someone who has been on both sides I want to point out that industrial plant agriculture can cause ecosystem damage and cause the death of countless small animals. I also talk to a lot of ex vegans who after a long time started suffering from health issues. Just wanted to throw that out there – I source meat and dairy locally when possible, as well as plants. If you’re vegan or vegetarian and it works for you, awesome! But I also want to say there are many different ways we can benefit our planet, animals, and ourselves. Especially now that it’s coming out that plants also have feelings and should be asked permission before being picked etc (one read kind of about this is Energetic Herbalism, super good book).
omg thank you for your thoughtful comment. firmly of the camp that plants have feelings as well- glad this is coming to the forefront in the scientific literature. not that we ought not to eat them, but that they deserve the same reverence as the animals. as well as everything else on the planet! let’s all be mindful, thoughtful and grateful for all of our food sources.
That looks incredible – love Meera’s blouse, too! My make-on-Autopilot meal has been quick soups with *glass noodles + whatever veg&protein I can find + mushroom seasoning for the broth* always appeals to me, but this is a good incentive to challenge myself again soon!
I love Meera’s recipes! Lots of folks in the comments have recommended East, but don’t sleep on her book Fresh India, either! It’s a keeper (and my copy is full of stained pages lol).
This is a great podcast episode with Meera Sodha: https://open.spotify.com/episode/4W5q6vj2od8YdH21LtVIii?si=Ad_8pM1_R7C5nbGrime4CQ and if you’re new to Off Menu, I highly recommend the Antoni from Queer Eye ep…there are so many good ones but that’s a recent stand out.
I picked up this cookbook as soon as it came out and every recipe I’ve made has been stellar! Can’t wait to try this one next!
Thank you for featuring this recipe! I‘d LOVE to see more vegan/plant based recipes on CoJ!😃
YES! COJ! Featuring a veg recipe/cookbook. Thank you!
Thank you for featuring a vegan recipe! <3
Completely unrelated, but I just fell in love with Meera’s blue blouse. Does anyone know where it’s from, or a dupe?
Where do people find lemongrass? Whole Foods?
I know this will only be helpful to a small subset of readers, but I live in the mid-Atlantic region of the US and lemongrass thrives in my garden on a combination of benign neglect and whatever nature dishes out.
Yes, Whole Foods or any Asian market like H Mart. I usually chop it up and freeze it for later use.
I’ve seen it at my “regular” grocery store (stop and shop or shaw’s, where I am) with other refrigerated fresh herbs but have also seen it at whole foods.
H-Mart if you’ve got one near you or any Asian grocery store will have it.
I saw lemongrass at my local nursery, too! I am in the lower midwest. We will see if it grows…otherwise, you can get it frozen and already prepped (a perk) at some grocery stores like Homeland.
I LOVE Meera Sodha! Her column in the Guardian is excellent and East is one of my favorite cookbooks that includes perhaps my favorite recipe of all time– celery peanut wontons. I would love to see her interviewed for COJ!
ME TOO!
I actually have wonton wrappers in the freezer, and I just looked up this recipe. Thanks for the tip!
I appreciate your highlighting recipes showing that vegan food isn’t just kind to animals, it’s mouth-watering AND accessible to cook (or to partially cook and partially TJ it up, if one prefers)
My family went veggie for Lent and I borrowed 3 cookbooks from the library. Two I returned without trying any recipe because they were either a faff to make, or didn’t give me zing vibes in terms of flavour profile. The third is this book and it has been a complete hit. I hold the spice for my picky eaters. I’ve memorised the recipe for the Malaysian dal. I just love how I have most of the pantry staples and everything is easy to cook. The only thing I need to chop finely is an onion.
Honestly cannot wait to make this. Exactly what I am in the mood for. Trying this weekend!
I LOVE making my own Thai curry. So satisfying. When I lived in Chiang Mai, Thailand, I took a cooking class at a farm. We picked our own herbs and then pounded the curry. It was the best I’ve ever tasted :) If anyone is not in the mood to make the curry from scratch, I highly recommend the Maesri brand, which you can buy at H Mart or other Asian supermarkets (and I’m even seeing it more at Western supermarkets.)
I love Maesri paste too – so easy!
I’ve started using Maesri too! (from H Mart) – it is spicier than Western versions, like Thai Kitchen, so be aware and try it before adding to make sure it’s not too spicy for your family.
Thank you for the rec.
LOVE THIS!
Basmati rice, dried curry leaves and dried powdered lemongrass all reside in my pantry for this comforting meal! Love the aromas!
Amazing recipe! Does anyone know where her blue top is from? It’s so lovely!
Looks great! Curry paste from a jar would work great, too. My secret soup recipe is 1 can coconut milk, 1 can pumpkin puree, 1/2 jar Thai Kitchen red curry paste, salt, pepper, brown sugar to taste and add stock or water if it’s too thick. Heat gently and serve.
Tip: Asian stores usually sell a small tray of makrut lime leaves (of which the aroma & flavor is amazing btw). Recipes only require a few so I freeze the rest and mince as needed. I do this with birds eye thai chilis too.
I find it annoying when people ask for allergy substitutes, but I’m going to anyway 🫠 I’m allergic to coconut but can’t think of what would be a good alternative to the coconut milk. Is it integral or could it be swapped without compromising flavor? TIA
Thinned plain yogurt. Thin with water.
I would swap out the coconut milk with a chicken, beef, or vegetable stock, and if you want the dish to be creamier, maybe stir in a bit of butter or cream at the end.
Unsweetened almond or soy milk?
@rachel ball, I was thinking of asking the same thing because I’m allergic to coconut milk. I have used cashew paste to thicken things, so maybe that plus some soy milk? I was also wondering if maybe some silken tofu blended up could work? (I’m also vegan and can’t do coconut yogurt and oat yogurt just doesn’t seem like it’d work right in recipes.) If you find something that works, I’d love to hear!
Blend soaked raw cashews (pour hot water over to cover, soak til cooled or overnight, then toss that water and continue with recipe), and fresh water for a creamy coconut sub. Add more or less water but start with water just over the top of the cashews when they’re in the blender. Adjust to preference.
Unsweetened evaporated milk usually in a can
I would try a thick creamy nut milk like cashew: https://elmhurst1925.com/products/milked-cashews?srsltid=AfmBOopNOggpwrkPny6sp4VxBC7HTZeMFbN-mpfOwId-YtjJ3EWmOuqh
i bet a thinned cashew cream would be good- soak raw cashews in (hot i think?) water for a while and then blend cashews adding water until a similar consistency as coconut milk. and you already have your blender out for the curry paste so just make the cashew cream first
Blend some of the sauce with some of the potatoes. Potatoes are a great sneaky cream.
You could probably use another nut milk, maybe supplemented with some cashew cream or crème fraiche to add that fat that coconut has.
In southeast Asia, we use evaporated milk for curries, if you don’t want to use coconut milk… hope it helps!
Wow! Thanks for all the great suggestions everyone! Cheers <3
I love the cookbook design! This looks delicious. There’s an Asian grocery store down the street. Perusing the endless aisles of dumplings and noodles and teas and flavored chips is so much fun. I will be purchasing the lime leaves next time I go.
This looks so delicious. I’m making it this weekend. I used to make curry all the time in college, and it just dawned on me that I haven’t made it in years! Time to correct that!
I love yellow curries, especially with such delish veggies, but I don’t see any source of protein in this meal. Rice and potatoes have a little, but not much. Can’t really get behind a DINNER recipe that doesn’t provide protein.
Seems like an easy recipe to add any protein to!
I add paneer cubed.
I love adding pan fried or baked tofu to my Thai curry!
You’ll survive. Have protein for lunch.
I added tofu! And also cooked her nam pla marbled omelette (in the same cookbook!) as another side, to go with rice.
Yeah, it does seem easy to add protein to! So why isn’t that part of the recipe notes? “Protein for lunch” wow, hadn’t thought of that. Just have protein once a week and you’ll be fine, huh? I guess some people can live life hungry.
As others have noted, tofu and paneer would be great in this. I did want to note though that the majority of us are getting far above our daily requirements for protein, especially if eat meat. You may know this already, but I’m sharing it because I was pretty shocked when I looked into required daily amounts of proteins and realized how easy it is to exceed them in a typical American diet. Many of us would benefit from focusing less on protein and more on ensuring we’re getting enough fiber via whole grains, fruits, and veggies. (I’m sharing this in case you’re interested- hoping it doesn’t sound preachy!)
I think protein needs are actually higher than what we expect, and a typical American diet isn’t the best in terms of our health or protein needs. 30+ grams of protein is often recommended for breakfast by the nutrition professionals I follow, and I do my best with over 100g a day (for reference, I’m 115lbs but breastfeeding). If I don’t get enough protein personally, I am HUNGRY. Protein, fat, and fiber for the win.
Love Meera Sodha! Her earlier cookbooks East and Made in India are two of my all-time favorites!
Cute coincidence! I’m getting my postwork hit of CoJ while waiting in line to pick up my Thai green curry dinner. Sending yums to all
I got to meet Meera at her book event in Brooklyn (with Julia Turshen, another gem!) and she was a total delight. Her book is part of my strategy to drag myself out of a cooking slump with its bold, intriguing flavors that don’t take a ton of time and dishes that at least one of my children might enjoy. (The pickiness is a big part of the reason for my slump; it is so disheartening to have to figure out dinner every night and have it turned down for yet another scrambled egg, so I’m trying to find things that at least I am excited about eating that aren’t too much work to prepare, and be glad that at least my kid knows how to make eggs.) I already read her column frequently, and was quite charmed that she comes across as genuine and lovely in person, too, even in the middle of what I’m sure was an exhausting evening.
I feel this picky-eating-induced dinner slump. It’s so demoralizing to put together a meal only to have to rejected night after night. Someone recently described dinner planning with kids as the “most gruesome part of the day” and I have to agree. I like your strategy of making things you also enjoy!
Meera faced the same situation and wrote about it in The Guardian where she again regularly publishes recipes. https://www.theguardian.com/food/article/2024/jul/20/i-was-a-bestselling-recipe-writer-then-burnout-killed-my-appetite-for-food-and-life-this-is-how-i-found-my-way-back
Love Meera Sodha’s recipes! And if that’s her cooking in the picture I love her style too! I am going to make a riff on this tonight with cod simmered in it because today’s fish day. No lemongrass but I do have some lime leaves tucked away in the freezer. And some cilantro sauce for dolloping at the table as well.
Mouthwatering. Cannot wait to make this. Also, anyone else now eating their lunch today at 11AM?
I can almost smell the ingredients through my screen! For those who don’t have the time or energy to make a curry from scratch, I have to say the Trader Joe’s yellow curry sauce is a slamdunk. I stir fry diced chicken and onions with it, pour over rice, side of green peas, and can have dinner ready in under 20 minutes!
You know it, sister! TJ’s yellow sauce is addictive. I try to buy several bottles every time I shop there.
Thank you for featuring several chefs who are women of color lately! We see it, and it means a lot! Also, this recipe and the chai recipe look delicious!
💕
YESSSSSSSS!!!👏🏽👏🏽👏🏽
Yes!!! Here for it! I have Meera’s book Made in India and it is wonderful. Putting her new book on my wishlist for Mother’s Day. Also love the cookbooks by Hetty McKinnon (another amazing chef who is a woman of color).
This sounds so delicious, thank you for sharing. Looks like a wonderful book too, adding to my gift list for my vegetarian daughters. They have loved the yellow curry and coconut rice i make for our vegetarian family since they were little. It uses Mai Ploy yellow curry paste to simplify. Thank you for a vegetarian recipe and promoting veg cookbooks!
Our household is a big fan of Mai Ploy too! I have yellow and massaman in the pantry as a matter of fact. It’s easy to mix a tin and add a can of coconut milk and you have a really easy “clean out the fridge” type of meal.
This looks good and easier perhaps than the laksa lemak I’ve been into over winter! Malaysian curries are so good too. All of SE Asian cuisine is top notch for flavor and pretty easy once you collect one or two exotic staples like shrimp paste and makrut lime leaves, etc. I’m exploring Vietnamese over this summer I think. SE Asian is made for summer heat!
I used to live in Malaysia and I second this. A very underrated food mecca!
Meera has a Malaysian curry in her book East!
Ooh laksa sounds like a real challenge to make, but maybe I’m overthinking it! Soups/broths are hard for me because of the time needed to get that deep, complex flavor. And restaurants add a ton of thickeners and additives that we don’t use at home, so it never tastes the same!