There’s something undeniably soothing about the rich aroma of slow-cooked curry wafting through the kitchen. This slow-cooked vegetarian Thai yellow curry with lemongrass is one of those cozy dinner recipes that feels like a hug in a bowl. Rooted in traditional Thai flavors but tweaked for a plant-based lifestyle, this dish is both vibrant and comforting, making it perfect for lazy Sundays, weeknight comfort meals, or even as one of your go-to movie night foods. It’s hearty enough to satisfy any appetite and fragrant enough to impress dinner guests. This is not just a yellow curry recipe—it’s a slow-simmered love letter to Thai cooking, crafted to be the best yellow curry recipe in your rotation.
Slow-Cooked Vegetarian Thai Yellow Curry with Lemongrass
Prep Time 20 minutes mins
Cook Time 4 hours hrs
Total Time 4 hours hrs 20 minutes mins
Course Main Course
Cuisine Thai
Slow Cooker or Crockpot Ideal for bringing out the best in this dish, allowing flavors to develop slowly.
Cutting board and knife For prepping vegetables and lemongrass.
Garlic Press or Microplane Helpful for grating ginger and garlic finely.
Wooden Spoon or Spatula For stirring in your paste and liquids.
Measuring cups & spoons Precision helps balance the layers of flavor.
Fresh Produce
- 2 medium Yukon gold potatoes peeled and diced
- 2 carrots sliced into thick rounds
- 1 red bell pepper julienned
- 1 yellow bell pepper julienned
- 1 zucchini sliced
- 1 small sweet onion chopped
- 4 garlic cloves minced
- 2 tablespoons fresh ginger grated
- 2 stalks lemongrass trimmed and bruised
- 1-2 Thai chilies optional, adjust to heat preference
Pantry & Canned Goods
- 1 tablespoon Thai yellow curry paste look for vegan-certified brands
- 1 teaspoon ground turmeric
- 1 tablespoon curry powder optional for added depth
- 1 can 15 oz full-fat coconut milk
- 1 ½ cups vegetable broth low sodium preferred
- 1 tablespoon soy sauce or tamari
- 1 tablespoon brown sugar or coconut sugar
- Salt to taste
- Juice of 1 lime
Garnishes
- Fresh Thai basil or cilantro
- Sliced red chili
- Lime wedges
- Cooked jasmine rice or thai curry noodles
Prep the Aromatics and Veggies
Start by chopping your vegetables into uniform bite-sized pieces so they cook evenly. Bruise the lemongrass stalks by lightly crushing them with the back of your knife to release their oils.
Layer the Flavor
In the base of your slow cooker, add a small splash of coconut milk and stir in the curry paste, turmeric, and curry powder until smooth. This helps the spices bloom. Add the minced garlic, ginger, and chilies if using.
Add the Veggies
Toss in your potatoes, carrots, bell peppers, zucchini, and onion. Pour in the remaining coconut milk, vegetable broth, soy sauce, and sugar. Stir well to combine.
Slow Cook It
Add the bruised lemongrass stalks and put the lid on. Cook on high for 4 hours or low for 6-7 hours, until the potatoes are fork-tender and the broth has thickened slightly into a creamy, golden curry sauce.
Final Touches
About 10 minutes before serving, stir in the juice of one lime to brighten the flavors. Remove the lemongrass stalks.
Serve
Ladle the curry over jasmine rice or thai curry noodles, and top with your favorite garnishes. A sprig of Thai basil and a wedge of lime go a long way.
Pairings
This yellow curry vegan dish is extremely versatile when it comes to sides and beverages:
Sides
- Steamed jasmine rice: Classic and fragrant, it soaks up the curry perfectly.
- Coconut sticky rice: Adds a rich sweetness that complements the curry's heat.
- Roti or Naan: Not traditionally Thai but great for scooping.
- Cucumber salad with rice vinegar and sesame: Adds freshness to balance the warmth of the curry.
Beverages
- Thai iced tea or iced lemongrass green tea: Cooling, sweet, and complementary.
- Sauvignon Blanc or Riesling: Their acidity pairs beautifully with the rich coconut base.
- Sparkling water with lime: Keeps your palate refreshed between bites.
Whether you're preparing a whole foods meal for a family dinner or setting the stage for a cozy movie night, this curry’s versatility lets it shine across different settings.
FAQs
1. Can I make this yellow curry with tofu?
Absolutely! Firm or extra-firm tofu works best. Press it first to remove excess moisture, then cube and pan-fry before adding to the slow cooker in the last 30 minutes so it doesn’t fall apart.
2. What vegetables work best for this recipe?
Starchy vegetables like potatoes and carrots hold up beautifully. You can also try eggplant, cauliflower, or even pumpkin for seasonal variation. The mix in this vegetarian yellow curry is just a starting point.
3. Is this curry spicy?
Traditionally, gelbes thai curry (German for "yellow Thai curry") is the mildest among Thai curries. This version is only mildly spicy but can be adjusted easily. If you're sensitive, skip the Thai chilies. If you love heat, add more curry paste or serve with chili oil.
4. Can I turn this into a soup?
Yes! Just add an extra cup of vegetable broth or coconut milk to make it a heartier yellow curry soup. Serve with rice or noodles for a complete one-bowl meal.
5. Can I substitute yellow curry paste with green or red curry?
If you're craving variation, you can swap it with green curry recipes Thai fans love, but be aware the flavor will shift significantly. Green curry is typically spicier and more herbal. Red is more robust and smoky. For a thai yellow chicken curry, you can also add shredded rotisserie chicken or seared chicken thighs if you’re not strictly vegan.
