This curry is colorful and full of flavor from the various spices. Thai yellow curry is rich from the peanut butter, but light and earthy thanks to fresh herbs and summer vegetables. Craving a new combo for curry? Here you go.

Thai Yellow Curry With Corn [Vegan, Gluten-Free]

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For the Curry:

  • 2-4 corn cobs
  • 1-2 tomatoes
  • Juice of half lemon or lime (2-3 tablespoons of juice)
  • 1 red or green pepper
  • 2 14 and 1/2-ounce cans coconut milk
  • 1 tablespoon coconut oil or any other oil
  • 7 kaffir lime leaves (which may be dried) (see notes)
  • Lemon grass (may be dried then about 2-3 tablespoons)
  • Coriander sprigs
  • 3 garlic cloves
  • A piece of fresh ginger
  • 1 1/2 teaspoon turmeric
  • 1/3 teaspoon cardamom
  • 1/3 teaspoon cinnamon
  • 1 teaspoon sweet paprika
  • 1 star anise
  • 1 teaspoon ground fenugreek (optional)
  • 1 teaspoon cumin
  • 1/2 teaspoon asafoetida (or one finely chopped onion)
  • 2-3 tablespoons of peanut butter
  • 1/2 cup water
  • Salt
  • Sugar

For the Extra Ingredients:

  • Fresh pepper
  • Sriracha
  • Coriander leaves
  • Rice
  • Sesame oil
  • Sesame


  1. Pour oil into a pot. Add all dry ingredients and kaffir lime leaves and lemon grass. Add finely chopped and peeled ginger. Cook for a minute (about 1-2 minutes) being careful not to burn the spices.
  2. Pour coconut milk.
  3. Add chopped sharp chili, tomato halves, and a large handful of fresh coriander. The coriander can be mainly stems, because these have the most flavor and aroma. Cook over low heat for about 20 minutes. Pour everything through a strainer into another pot.
  4. Discard stems and return the rest of the scraps to the pot.
  5. Add peanut butter. Stir well until dissolved.
  6. Add a pinch of salt and a pinch of sugar to taste. Add the lemon juice.
  7. Cut the corn into smaller pieces and add to the pot.
  8. Cook another 15 minutes, until corn is tender.
  9. If you want to add some heat to the curry, add Sriracha or hot pepper powder. If you want it to be denser, cook longer. If you want to have the consistency of soup, add 1/2 cup water.
  10. Serve with rice topped with sweet peppers and fresh cilantro leaves.


You can purchase kaffir lime leaves at a Thai grocery store.

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