scenic view of waterfall in forest

Yellow Coconut Thai Curry

The chili peppers in this recipe give it a nice kick! I also love this recipe because it uses half the Thai curry jar and half a can of coconut milk, so I can make it twice exactly (though sometimes I use the leftover coconut milk for this Turmeric Chickpea Stew or this Split Pea Thai Curry).

Total time: 45 min. Makes dinner for 2-3 people.

Materials: Stovepot; frying pan.


  • 6-8 small yellow fingerling potatoes
  • 1 yellow onion
  • 1 bell pepper
  • ½ jar (1.8 oz) Mekhala Organic Yellow Curry Paste
  • 6 brown mushrooms
  • 3 dried japones chili peppers
  • ½ pack (7 oz) firm tofu
  • ½ can (7 oz) coconut milk
  • ¼ cup frozen peas
  • ½ cup frozen spinach
  • 2 tbsp cornstarch
  • Salt to taste


  1. Bring a pot of water to a boil.
  2. Heat an oiled skilled. Add chopped onion, chopped bell pepper, and ½ jar (1.8 oz) Yellow Curry Paste and sauté while 6-8 small yellow fingerling potatoes boil, about 10 minutes. Add 6 chopped mushrooms and sauté about 5 minutes.
  3. Add chopped tofu and 3 chopped japones chili peppers and sauté until browned.
  4. Add ½ can (7 oz) coconut milk, frozen peas, and frozen spinach.
  5. Finally, add potatoes, slightly squashing/cutting them with the spatula as you add them to the pan. Cook about 5 minutes. Add about 2 tbsp cornstarch to thicken the curry (this is optional–can also boil for longer). Add salt to taste. Cook another 10-15 minutes until the curry has thickened to the desired consistency.

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