Thai yellow vegetable curry with potatoes
Soft potatoes, green beans and peppers in a golden, gently spiced coconut sauce with a squeeze of lime.
- Time35 min
- LevelEasy
- Costabout £0.95 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oil in a large pan over a medium heat. Fry the onion for 5 minutes until soft. Add the curry paste and cook for 2 minutes, stirring, until it smells fragrant.
5 min - 2
Stir in the turmeric, then pour in the coconut milk and water. Add the potatoes and bring to the boil.
- 3
Reduce the heat and simmer for 12 minutes, until the potatoes are nearly tender.
12 min - 4
Add the pepper and green beans and cook for 6 minutes more, until the beans are bright and just tender.
6 min - 5
Cook the rice following the packet instructions.
- 6
Stir the lime juice into the curry, taste and add a little salt if you need it. Scatter with coriander and serve with the rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.