Thai yellow curry with veggie chicken

.This is a riff on the basic yellow curry I put together all year around. You can find the core of the recipe here. It takes about 20-25 minutes to make a respectable Thai curry when using any off the shelf paste like those from Mae Ploy (my favorite). That means Thai curries are perfect for mid week quick meals – packing in way more flavor than effort.

Here I’m using a combo of air fried Gardein Seven Grain Tenders and Royal Asia Spring Rolls. As such this one is almost vegan. I love to top my yellow curries with crushed cashews for extra creaminess too!

Stuart Melling

Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC – Utah’s biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.

I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I started Shop Smart to catalogue my adventures in the grocery store and kitchen. Follow along on Instagram too!

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