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Thai Yellow Coconut Curry - Chef Whitney Aronoff | Starseed Kitchen

Vegan Thai Yellow Coconut Curry

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  • Author: Chef Whitney Aronoff
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stove Top
  • Cuisine: Health


A truly clean and healthy yellow coconut curry that is sugar free. Pair with rice and fresh cilantro for a delicious and balanced meal.


  • 2 Tbsp coconut oil
  • ½ yellow onion, small diced
  • 1 small white sweet potato, medium diced
  • 2 Tbsp and ½ tsp sea salt, divided
  • ½ tsp coarse black pepper
  • 1 jar yellow curry (I use Yai’s Thai Yellow Coconut Curry)
  • 1 can coconut milk
  • 1 cup vegetable broth
  • 2 large carrots, sliced in 1-inch stew pieces
  • 2 zucchini, sliced in 1-inch stew pieces
  • ½ bunch of asparagus, 2-inch tips only
  • 1 red bell pepper, sliced into thin matchsticks
  • 1 bunch chard, green, red or rainbow
  • ½ bunch fresh cilantro


  1. In a large soup pot, melt coconut oil over medium heat. Add onions and sauté till translucent for 5 minutes. Add sweet potato, sea salt, and black pepper. Stir well. Then add curry, coconut milk, vegetable broth and carrots. Bring to a boil and simmer for 10 minutes.
  2. While the curry is simmering, in a separate medium pot, add 4 cups of water and 2 tablespoons of salt. Wash chard, trim 2 inches off stems and discard. Chop stems and green leaves into 1-inch pieces. Blanch in boiling salted water and immediately drain into colander. Set aside.
  3. Add zucchini and asparagus tips to curry pot. Simmer for an additional 5 minutes.
  4. Serve curry in bowls with a scoop of rice and a handful of chard. Garnish with red bell pepper and fresh cilantro.


  • You can add all sorts of vegetable to suit your preferences. Try adding green beans, cauliflower, bok choy or tofu.
  • This dish freezes well. Make extra and store for meal prep.