A good curry stir fry is one of our favorite quick weeknight meals to make. You can use any vegetables to make this, so it’s great for cleaning out the fridge and using up any extra curry paste you have on hand. This would go great with Thai green or Thai red curry pastes as well.
- We used veggie broth instead of coconut milk for this stir fry because sometimes we want a break from coconut milk. However, you can sub out the veggie broth for coconut milk to make the dish a bit creamier and bring out other beautiful Thai flavors.
- No matter which veggies you choose to use for this, be sure cook them in the order of ‘hardness’. For example, cauliflower takes longer to cook so it goes in first. Leafy greens would go in last, etc.
See below for a video walkthrough, or continuing scrolling for the full curry recipe. If you make this recipe, be sure to tag us at The Urban Veg and comment below to let us know what you think!
Vegan Thai Yellow Curry Stir Fry
- 2 tsp vegetable oil
- 2 tbsp vegan yellow curry paste see notes for brand we use
- 1/2 cup vegetable broth
- 1 tsp brown sugar or palm sugar
- 1/2 white onion
- 2 cups cauliflower
- 1 red pepper
- 1 carrot
- 1 cup sugar snap peas
- 1/2 cup thai basil leaves plus a bit more for serving
- brown or jasmine rice optional for serving
- If you are making rice to eat with the stir fry, prepare that now.
- Prepare the veggies. Slice the onion and red pepper into thin slices, lengthwise. Slice the carrot thin and small, and chop the cauliflower into small pieces. Set aside with the sugar snap peas.
- Heat wok or skillet on medium. Once hot, add vegetable oil. Add the curry paste, mix into the oil and heat for 1 minute until fragrant.
- Add 1/2 cup of vegetable broth to the wok and mix so the curry paste dissolves. Then add the brown sugar to the wok and mix well.
- Add the onions to the wok and cover with the curry paste. Cook until softening. Then add the cauliflower.
- The cauliflower can take the longest to cook, but I like to cook it slowly on medium heat so the paste doesn't burn. After a few minutes of cooking, add a bit of the leftover vegetable broth to the wok which will steam the cauliflower. You don't want too much broth so it doesn't get soupy.
- Once the cauliflower is staring to get softer, add the carrots and peppers and turn the heat to medium high and stir well while cooking. Added heat will speed up the cooking process for the rest of the vegetables.
- Test a carrot and once it is softer to bite (we like our veggies slightly al dente), add the sugar snap peas. Cook for 1-2 minutes, so they are getting soft but not soggy. Once they are cooked through, add the Thai basil and mix in well for 20 seconds.
- Remove the dish from the heat and it's ready to serve! Top with a few more Thai basil leaves and enjoy.