Vegetable Thai Yellow Curry Recipe


This authentic thai yellow curry recipe will have you going back for seconds. If you have ever had yellow thai curry before, you know how tasteful it is and how delicious it smells. You can make this exact meal in the comfort of your own home with the same yummy experience. Our Smooth Chopper, fitted with a triple blade attachment, takes the stress away of forming your vegetable thai yellow curry ingredients into a paste. Our Micro Pressure Cooker is extremely versatile when making yummy food, your thai yellow curry will love you for using this. Spice your delicious thai yellow curry paste up or keep it mild, you can add your desired herbs and garnishes to finish it off. Simply serve it up with your favourite drink and enjoy.



  • 2 tbs lemongrass paste
  • 1-2 tsp kaffir lime leaves
  • 2 cloves garlic, peeled
  • 5cm piece ginger, peeled and halved
  • 2 shallots, peeled and halved
  • 2 heaped tbs fresh coriander
  • 1 tsp ground coriander seeds
  • 1 tbs curry powder
  • 1 tbs turmeric
  • Salt and pepper
  • 2 red birds eye chillies (seeds removed), halved


  • 100g green beans, ends trimmed and halved
  • ½ medium eggplant, cubed
  • 1 bunch baby bok choy, roughly chopped
  • ½ cup Campbell’s Thai Real liquid soup base*
  • 2 shallots, finely chopped
  • Curry paste (above)
  • 1 tsp fish sauce
  • 1 tbs coconut sugar**
  • 2 limes, zest and juice
  • ¼ Kent pumpkin, cut into thin wedges
  • 270ml coconut cream
  • 270ml coconut milk


  1. Place all curry paste ingredients into Smooth Chopper™ fitted with Triple Blade Attachment, process until ingredients form a paste.
  2. To make the curry, place the green beans, eggplant, bok choy, stock, shallots, curry paste, fish sauce, sugar, zest and half the lime juice in the Micro Pressure Cooker. Mix to combine and top with pumpkin slices. Lock Micro Pressure Cooker and microwave at 900 watts for 18 minutes.
  3. Remove from microwave and allow pressure indicator to drop. Add remaining lime juice, coconut milk and cream, stir gently to combine.
  4. Serve with cooked rice, roti bread (if desired) and garnish with fresh coriander, chilli and fried shallots.

Tupper Tips:

  • The curry paste can be substituted with a store-bought curry paste.
  • Campbell’s Thai Real liquid soup base can be found in your stock isle at your local supermarket. Freeze leftover stock in FreezerKeeper.
  • ** May be substituted with 1/2 tbs brown sugar.