One Pot Thai Yellow Curry

We love one pot dishes. They are so quick and easy to make which is perfect for a weeknight dinner. And they also produce minimal washing up! This is a flavoursome Thai inspired dish that is incredibly healthy as well as tasty.

Easy recipeEasy Gluten free Wheat free Freezable recipe Cheap as chickpeas
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Preparation time

20 min

Cook time

20 min

Total time





  • mains




15g root ginger, roughly chopped
150g onion, roughly chopped
2 tbsp water
1 tbsp toasted sesame oil
2 fresh kaffir lime leaves, finely chopped (optional)
10 fresh curry leaves (optional)
1 tsp ground cumin
½ tsp ground turmeric
½ -1 fresh chilli, finely sliced
1 tbsp tamari
1 can (400ml) coconut milk
800ml water
1 tsp salt
½ a block (100g) of tempeh or firm tofu, finely chopped (optional)
3 handfuls sugar snap peas
150g frozen peas
130g fine rice noodles


  1. Put the ginger, onion and water in a food processor or the chopper attachment of a hand blender. Blend until the vegetables are pureed and have become a paste. If you do not have a food processor, simply grate the onion and ginger very finely instead of blending.
  2. Heat the oil in a wide frying pan or saucepan on a medium heat. Once the oil is hot add the ginger and onion purée.
  3. Fry the purée for around 10 minutes until it has fully browned. You may need to add small splashes of water if the oil dries out to stop the purée from burning.
  4. Add the lime and curry leaves, spices, chilli, tamari, coconut milk, water, salt, tempeh, sugar snap peas and frozen peas. Allow the curry to cook for 10-15 minutes to let the flavours develop.
  5. Add the noodles, pushing them below the surface of the sauce. Put the lid on the pan and cook for around 5 minutes until the noodles are cooked and soft.
  6. Serve immediately.

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