Yellow Curry Simmered with Potato and Sweet White Onions
A fragrant Thai yellow curry featuring tender potatoes and sweet white onions simmered in a rich coconut milk base. This thai-inspired curry (vegetarian) ready in about 45 minutes pairs yellow curry paste, coconut milk, large, peeled and quartered white onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 3 tbsp yellow curry paste
- 400 ml coconut milk
- 2 medium, peeled and cubed into 1-inch pieces potato
- 1 large, peeled and quartered white onion
- 2 tbsp vegetable oil
- 1 tbsp fish sauce
- 1 tbsp palm sugar
- 1 cup water
- 1/4 cup fresh Thai basil leaves
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a medium saucepan over medium heat. Add 3 tbsp yellow curry paste and sauté for 2 minutes until fragrant and oil begins to separate from the paste.
- Step 2: Pour in 400 ml coconut milk and 1 cup water, stirring to combine with the curry paste.
- Step 3: Add 2 medium peeled and cubed potatoes and 1 large peeled, quartered white onion to the pot. Bring to a gentle simmer.
- Step 4: Stir in 1 tbsp fish sauce and 1 tbsp palm sugar, then cover and cook over low heat for 20-25 minutes until potatoes are tender and onions are soft.
- Step 5: Remove the lid and cook uncovered for another 5 minutes to thicken the curry slightly. Stir in 1/4 cup fresh Thai basil leaves just before serving for a fresh herbal note.
Frequently asked questions
How long does Yellow Curry Simmered with Potato and Sweet White Onions take to make?
Total time is about 45 minutes (10 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Yellow Curry Simmered with Potato and Sweet White Onions?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep yellow curry paste from drying out.
Can I substitute ingredients in Yellow Curry Simmered with Potato and Sweet White Onions?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Yellow Curry Simmered with Potato and Sweet White Onions for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Yellow Curry Simmered with Potato and Sweet White Onions vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Served this at a dinner party and everyone raved about the balance of spices. The onions added such a lovely sweetness.
- ★★★★★
Perfect for a weeknight meal—flavorful and ready in under 30 minutes. Used the sweet onions as instructed, and they were divine.
- ★★★★★
The potatoes dissolved into the curry, making it so rich and comforting. My family asked for seconds!
