See Original Recipe Here:Christin at Veggie Chick. You Will Need: Chickpeas, Bell Pepper, Yellow Onion, Potatoes, Baby Carrots, Ginger, Garlic, Lemongrass, Vegetable Broth, Curry Powder, Garam Masala, Turmeric, Coconut Cream, Peas, Sea Salt, Cornstarch. Have a question, comment or recipe/dish to share? Please let us know below. Co-Host: Widow Badass. Read about her delicious Greek Potatoes here. Feature Photo Courtesy of Ratul Ghosh, Unsplash.
Prior to retirement, I lived and worked in Beijing China for fourteen years (Middle School Principal/Deputy Director at The Western Academy of Beijing). Leaving international life behind, my husband and I retired to Vancouver Island in June 2015. To document both this transition and our new adventures, ‘Retirement Reflections’ was born. I hope that you enjoy reading these reflections, and will be willing to share your own.
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89 thoughts on “What’s On Your Plate this May? Wordless Thai Yellow Curry.”
I look forward to reading your post. I would definitely love to add new curry recipes to my repertoire. My apologies for my InLinkz being closed when you first read this. All fixed now. I went ahead and added your post there so that other early readers would not miss out.
It looks beautiful Donna – my only problem is that I think I’m the only person in the world who isn’t a fan of curries. My poor husband has to wait til we go out somewhere to order one to get his curry fix 😀
Hi, Leeanne – You are definitely not the only non-curry person. Until I began eating more and more meatless dishes, I really didn’t get what all the fuss was over curry. Now I rely on it in our regular rotation. I hope your new job is going well. I look forward to the next update.
Hi, David – My husband and I regularly make curry as well. It has numerous meatless options, tons of veggies and works easily in our slow cooker. The original recipe calls for sultana raisins to be incuded, which the author begs people not to leave out. I left them out anyway. If you try it, and include the raisins, let me know what you think.
Hi, Jill – Photos from the author’s original recipe look lighter and thinner coated than mine (and IMO hers is much prettier). But I did leave out the raisins (seriously never gonna happen!) and I purposely made my dish thicker. Thank you for your kind words.
Thanks, Laurie – Most people might think of curry more as a winter dish. In my defense, our spring weather truly has been lousy — very cool and extremely wet. Hope your weather is good there and that your are getting much deck time!
When I was a child, I HATED curry. Once a month or so my mom would make a curried chicken dish that I truly could not tolerate. My dad, who believed a person must finish everything on their plate, made me eat it. Instead, I’d race to my bedroom for the night.
But lo and behold, when I was around 40 years old I braved a restaurant entree called Curried Chicken Salad, which also included grapes and banana slices and strawberries on a bed of lettuce with the curried chicken. Oh my gosh – love at second sight. So, all this to say YUMMM on your offering here.
Hi, Pam – I love how our tastes change and allow us to try new things. The only dish I remember hating as a child was pork chops (in any form). Sadly, I still don’t like them. Some kids simply never grow up! 😀 Curried Chicken Salad with Strawberries and Banana?! I’ll definitely give that a try!
I think that I had a pork chop dinner at a neighbours when I was quite young. Basically it was dried out shoe leather with a can of undercooked, lumpy Campbell’s Cream of Mushroom Soup on top. Truly the stuff that Food Nightmares are made of! 😀
I love curry and as a vegetarian, it is always a great option. It is one thing hubby and I both enjoy. I just throw some chicken in his. This one looks great. Thanks!
Hi, Darlene – Thank you for stopping by. I completely agree that curries are a fabulous way to cook vegetarian but also sneak some extra protein into those wishing for meat in their meal. Win-win!
Thanks so much, Deb! Although it was a different kind of post than my usual, this dish just screamed to be wordless! BTW – Richard read your Potato Post and know is requesting that I make them pronto! 😀
Hi, Natalie – Thank you for dropping by. Vegetable Curry and Naan Bread are old standbys for us. It’s a perfect meatless (or meat + veggie) dish. Hope all is well for you.
Thanks, Debbie – I started writing this post — and mentioning (in horror) that the original recipe calls for the addition of sultana raisins. Seriously – that is just the wrong taste combination for me. Then the post itself took over (as posts are wont to do) and decided that it would like to be wordless. Who am I to argue with a headstrong post?! 😀 Besides, I figured the comments would give me ample opportunity to mention the raisins and see if others feel strongly about this either way.
I can’t believe it used sultanas – I do enjoy them as you know!! Love it when the post takes over and you follow blindly along – that has happened to me before too!
Thanks, Jo – I think that you would quite like this recipe. It would be perfect for a Meatless Monday in Autumn. If you make it, I’d love to hear about the modifications that you make (yup, I know that you would be making them)! 😀
I love a curry, Donna and the photos have made me hungry! As Winter is approaching a curry in the slow cooker might just be on my list. Thanks for hosting What’s On Your Plate? xx
Thanks, Sue – I love this recipe. Written as is, it’s meatless, low in calories, low in fat, low in sodium, no artifical sugars and is a great base to add more veggies or whatever else you like. It is a wonderful win-win. If you make it, please let me know what you think and what you do differently (and if you add those dreaded raisons)! 😀
Donna, your curry looks delicious. The kitchen adventure this week was brisket, the protein on sale at the local grocery store. As is oft the case, the cooler under the sale sign was empty but the meat counter staff was obliging. In anticipation of house guests later this month, I asked for 2 6lb pieces only to be told that only a 14 lb (!) piece was available. Could it be cut in half? and of course, it could. I found a spice rub on line and put the dry rub on for the night. The next morning, I shared my adventures with my neighbor who put her husband on the phone. He fancied himself a brisket expert (BE). He recommended a bottle of beer in the roaster and concurred with the oven method as it’s easier to control the low and slow temp, Of course I invited them for dinner. 6 hrs later we enjoyed a delicious meal with scalloped potatoes, green beans, lettuce salad. Leftovers were sent home with them and some brisket went into the freezer for bbq buns later. Only one drawback: two cups of fat were rendered off the meat and when the pan cooled off there was a hard candy mess in the bottom of the pan. BE gave me a passing grade but he didn’t stick around to clean the pan which took as long to soak and clean as it did to cook the brisket!
Wow, Mona, that was quite the culinery adventure! You definitely need a social media account — I would love to see photos (I know that there is a way to do that in WP comments but it continues to escape me unless I post on IG or FB and copy that link). Or — you could add this adventure to the book that I think that you truly should write. I promise to buy an advanced copy!
BTW – I especically loved the ending of your comment about the passing grade, no clean up help and the time spent soaking and clean the pan. An excelent visual!
Thanks, Antoinette – Easy and so very doable are the main ingredients of this recipe. I literally rough chopped the veggies, eye-ball measured the remaining ingredients, threw it all in the slow-cooker and let the dish sort itself out from there. Easy-peasy! 😀
I agree – curries are comfort food in their finest form – especially in cold/wet weather … or during painful home renovations. Hope all is going well there.
I just read it. It’s a very powerful post. I haven’t replied yet but will do so in the morning when my brain is in better gear (I am definitely more of a morning-gal). 😀
Hi Donna – I’d put raisins in … and this sounds delicious … I love meat and fruit recipes … Persian influence I think … but I don’t tend to make curries, though am off to lunch with friends who love them. Great fun to see the recipes though – cheers Hilary
Hi, Hilary – That must be it – I think I’m simply not a meat mixed with fruit kinid of gal – and, truth be told, I am not overly a fan of raisins even on their own. And pineapple on my pizza? Never! Enjoy your lunch!
Thanjs’ Barb – anyone who has ever eaten with me kniws that I seldom finish a full plate if food. That final photo is a true testament to the tastiness of this dish! 🙂
I’d use the pre prepared lemon grass in the tube in the veggie section. I am a fan of Thai curries rather than Indian curries. The yellow is the mildest I think. Thai chillies add heat if needed but start with a very small amount. I add a lot of fruit to my Moroccan dishes, apples, apricots or raisins. Once everything is cooked down it’s hard to pick out any ingredients. And the process will be much faster in the instant pot on Stew. Yes I also leave it all until the next dayssssss..
This dish is either photographed really well or tastes amazing, or both! I would like to try it but as I mentioned above – the other half (the moth) refuses to eat curries, however mild. Too late to convince him otherwise now. Shame though, as it looks so inviting.
I often have to make a couple of different options to cater for differing family allergies, so cooking just for me seems too much work. Good idea though.
That makes sense! ESP if allergies are involved
But I also asked because I am the only one who eats curry and recently found two jars of curry sauce (Costco) and have the option of topping something with curry if needed.
Not as delicious as this post recipe – but recently added some curry to a bison burger and it was tasty (and different which was nice)
Bison meat….(I am a huge red meat eater)
Our local store had prepackaged burgers with bison meat at a nice price!
So good and the curry was a little weird at first but worked out
Well in Colorado it is available at more places – and didn’t seem rare
It is harder to find here so when we saw the sale it was great!
Although I cannot really tell a difference between bison meat and a good mix of cow meat!
Taste so similar
Well the pancakes come out different depending on egg size and even blueberry size – so I might not be able to do wordless
Oh and they are also ketp – which means rather than a sugar and while wheat traditional hot cake – these are a mini meal – and can be taken as a snack to enjoy cold – as opposed to buying protein bars that are wrapped in packaging and stored on a shelf
This looks like a terrific curry recipe that I would love to try. Definitely cannot do that here in Mozambique as many of the critical elements would not be obtainable I imagine. But we are both big fans of curries… It is interesting how different curries are depending on the country of origin. Thailand, India, Sri Lanka all have some wonderful ones, all with different flavors.
Hi, Peta – Thank you for taking time from your busy travels to drop by. I didn’t really start getting in to curries until I lived in Beijing — and there I became to love them through two British friends who were passionate about them! I greatly enjoyed your post yesterday and hope that all is well for you and Ben.
Retirement Reflections 
My post is on curry too! Will add once the link party is open.
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I look forward to reading your post. I would definitely love to add new curry recipes to my repertoire. My apologies for my InLinkz being closed when you first read this. All fixed now. I went ahead and added your post there so that other early readers would not miss out.
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It looks beautiful Donna – my only problem is that I think I’m the only person in the world who isn’t a fan of curries. My poor husband has to wait til we go out somewhere to order one to get his curry fix 😀
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Hi, Leeanne – You are definitely not the only non-curry person. Until I began eating more and more meatless dishes, I really didn’t get what all the fuss was over curry. Now I rely on it in our regular rotation. I hope your new job is going well. I look forward to the next update.
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My other half dislikes curries too, so I don’t cook them. I don’t mind a mild one and feel that a whole sector of cuisine is closed off to us.
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I’m definitely a mild curry girl. It’s a wonderful (and easy) way to sneak in all of those vegetables! 😀
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We are very fond of curry dishes and rarely a week goes by without we don’t have one for dinner. This looks like one to try.
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Hi, David – My husband and I regularly make curry as well. It has numerous meatless options, tons of veggies and works easily in our slow cooker. The original recipe calls for sultana raisins to be incuded, which the author begs people not to leave out. I left them out anyway. If you try it, and include the raisins, let me know what you think.
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That almost looks too pretty to eat…of course, I wouldn’t miss a chance to have a bite or two. Thanks for sharing, Donna. I love curry!
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Hi, Jill – Photos from the author’s original recipe look lighter and thinner coated than mine (and IMO hers is much prettier). But I did leave out the raisins (seriously never gonna happen!) and I purposely made my dish thicker. Thank you for your kind words.
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Wow oh wow! That looks so good.
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Thanks, Laurie – Most people might think of curry more as a winter dish. In my defense, our spring weather truly has been lousy — very cool and extremely wet. Hope your weather is good there and that your are getting much deck time!
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It’s been a cool spring in Maine, too. But I haven’t really minded. Perfect weather for working in the gardens.
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I love your positive attitude. Our unseasonably cold and wet weather has been making me cranky! 😀 Enjoy your break!
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When I was a child, I HATED curry. Once a month or so my mom would make a curried chicken dish that I truly could not tolerate. My dad, who believed a person must finish everything on their plate, made me eat it. Instead, I’d race to my bedroom for the night.
But lo and behold, when I was around 40 years old I braved a restaurant entree called Curried Chicken Salad, which also included grapes and banana slices and strawberries on a bed of lettuce with the curried chicken. Oh my gosh – love at second sight. So, all this to say YUMMM on your offering here.
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Hi, Pam – I love how our tastes change and allow us to try new things. The only dish I remember hating as a child was pork chops (in any form). Sadly, I still don’t like them. Some kids simply never grow up! 😀 Curried Chicken Salad with Strawberries and Banana?! I’ll definitely give that a try!
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I’m not a curry fan but that looks good!
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Hi, Kate – I promise not to force curry on you, if you promise not to force pork chops on me! 😀 Hope your renovations are finishing off well.
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Oh dear, I like pork chops but they are very touchy to make. So many people dry them out so it’s like shoe leather.
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I think that I had a pork chop dinner at a neighbours when I was quite young. Basically it was dried out shoe leather with a can of undercooked, lumpy Campbell’s Cream of Mushroom Soup on top. Truly the stuff that Food Nightmares are made of! 😀
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I love curry and as a vegetarian, it is always a great option. It is one thing hubby and I both enjoy. I just throw some chicken in his. This one looks great. Thanks!
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Hi, Darlene – Thank you for stopping by. I completely agree that curries are a fabulous way to cook vegetarian but also sneak some extra protein into those wishing for meat in their meal. Win-win!
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A picture is worth a thousand words and all of your pictures scream DELICIOUS!
Deb
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Thanks so much, Deb! Although it was a different kind of post than my usual, this dish just screamed to be wordless! BTW – Richard read your Potato Post and know is requesting that I make them pronto! 😀
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You (and Richard) will be glad you did! 😁
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I bet this recipe would be just as good with a veggie broth instead of chicken!
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Challenge accepted! I will give it a try and save you a taste (…or at least try to save you a taste)! 😀
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Hi Donna, This looks delicious. Naan bread and veggie curry, yum! Thank you for sharing the recipe.
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Hi, Natalie – Thank you for dropping by. Vegetable Curry and Naan Bread are old standbys for us. It’s a perfect meatless (or meat + veggie) dish. Hope all is well for you.
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Hi Donna, this looks delicious and how creative of you to to your WOYP post as a Wordless one!
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Thanks, Debbie – I started writing this post — and mentioning (in horror) that the original recipe calls for the addition of sultana raisins. Seriously – that is just the wrong taste combination for me. Then the post itself took over (as posts are wont to do) and decided that it would like to be wordless. Who am I to argue with a headstrong post?! 😀 Besides, I figured the comments would give me ample opportunity to mention the raisins and see if others feel strongly about this either way.
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I can’t believe it used sultanas – I do enjoy them as you know!! Love it when the post takes over and you follow blindly along – that has happened to me before too!
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When I double checked, the original recipe called for golden raisins. Still, very, very wrong in my books! 😀
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I do love a curry – the spices, the colour, the comfort of them…and this one sounds like it would be a good one.
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Thanks, Jo – I think that you would quite like this recipe. It would be perfect for a Meatless Monday in Autumn. If you make it, I’d love to hear about the modifications that you make (yup, I know that you would be making them)! 😀
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lol…
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I especially want to know if you leave out the raisons or not! 😀
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I love a curry, Donna and the photos have made me hungry! As Winter is approaching a curry in the slow cooker might just be on my list. Thanks for hosting What’s On Your Plate? xx
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Thanks, Sue – I love this recipe. Written as is, it’s meatless, low in calories, low in fat, low in sodium, no artifical sugars and is a great base to add more veggies or whatever else you like. It is a wonderful win-win. If you make it, please let me know what you think and what you do differently (and if you add those dreaded raisons)! 😀
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Donna, your curry looks delicious. The kitchen adventure this week was brisket, the protein on sale at the local grocery store. As is oft the case, the cooler under the sale sign was empty but the meat counter staff was obliging. In anticipation of house guests later this month, I asked for 2 6lb pieces only to be told that only a 14 lb (!) piece was available. Could it be cut in half? and of course, it could. I found a spice rub on line and put the dry rub on for the night. The next morning, I shared my adventures with my neighbor who put her husband on the phone. He fancied himself a brisket expert (BE). He recommended a bottle of beer in the roaster and concurred with the oven method as it’s easier to control the low and slow temp, Of course I invited them for dinner. 6 hrs later we enjoyed a delicious meal with scalloped potatoes, green beans, lettuce salad. Leftovers were sent home with them and some brisket went into the freezer for bbq buns later. Only one drawback: two cups of fat were rendered off the meat and when the pan cooled off there was a hard candy mess in the bottom of the pan. BE gave me a passing grade but he didn’t stick around to clean the pan which took as long to soak and clean as it did to cook the brisket!
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Wow, Mona, that was quite the culinery adventure! You definitely need a social media account — I would love to see photos (I know that there is a way to do that in WP comments but it continues to escape me unless I post on IG or FB and copy that link). Or — you could add this adventure to the book that I think that you truly should write. I promise to buy an advanced copy!
BTW – I especically loved the ending of your comment about the passing grade, no clean up help and the time spent soaking and clean the pan. An excelent visual!
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Oh Man! This looks so yummy! And do-able during the week.
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Thanks, Antoinette – Easy and so very doable are the main ingredients of this recipe. I literally rough chopped the veggies, eye-ball measured the remaining ingredients, threw it all in the slow-cooker and let the dish sort itself out from there. Easy-peasy! 😀
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That looks delicious- I love a good Thai curry, well any curry really! Thanks for sharing
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I’m completely with you on this. I know that curries are not for everyone. That leaves more for you and me! 🙂
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Thank you.
Pity I don’t really like curry.
I don’t like food that fights back.
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Hi, Granny – When you put it that way, it makes complete sense. Thanks for stopping by and commenting.
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Curries are the best of comfort foods, IMHO. Looks good, Donna! – Marty
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I agree – curries are comfort food in their finest form – especially in cold/wet weather … or during painful home renovations. Hope all is going well there.
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I was missing a few ingredients so could not make it the other day but I definitely will be. Thanks for hosting — working on my post. Bernie
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Thanks, Bernie – This is a very versatile dish so you can usually substitute what you have on hand. I look forward to your post.
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It’s kind of an outside the box one so hopefully it “meets the criteria”. Bernie
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I just read it. It’s a very powerful post. I haven’t replied yet but will do so in the morning when my brain is in better gear (I am definitely more of a morning-gal). 😀
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LOL! I’m a night 🦉
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That looks delicious! Just my kind of dish. And I would not put raisins in it either.
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That is great to know. Richard just mentioned that he would have liked the raisons in it (traitor!). That made me wonder if it was just me.
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I think it’s a retro thing – I remember recipes from my youth when making “curry” meant chucking in a teaspoon of curry powder and a few sultanas.
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Thanks, Anabel – I must have missed that trend (or simply blocked the dreadful memory). Either way – definitely not my thing! 😀
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Hi Donna – I’d put raisins in … and this sounds delicious … I love meat and fruit recipes … Persian influence I think … but I don’t tend to make curries, though am off to lunch with friends who love them. Great fun to see the recipes though – cheers Hilary
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Hi, Hilary – That must be it – I think I’m simply not a meat mixed with fruit kinid of gal – and, truth be told, I am not overly a fan of raisins even on their own. And pineapple on my pizza? Never! Enjoy your lunch!
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Looks and sounds delicious. [I’m saying that quietly so as to not to disturb the wordlessness of this recipe.]
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Thanks for whispering! I’ll be back to my regular wordy posts next week — that time with books!
Hope all is well in your corner of the world.
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Well that looks delicious, Donna! I can see why it was all gone at the end 🙂
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Thanjs’ Barb – anyone who has ever eaten with me kniws that I seldom finish a full plate if food. That final photo is a true testament to the tastiness of this dish! 🙂
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I’d use the pre prepared lemon grass in the tube in the veggie section. I am a fan of Thai curries rather than Indian curries. The yellow is the mildest I think. Thai chillies add heat if needed but start with a very small amount. I add a lot of fruit to my Moroccan dishes, apples, apricots or raisins. Once everything is cooked down it’s hard to pick out any ingredients. And the process will be much faster in the instant pot on Stew. Yes I also leave it all until the next dayssssss..
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Hi, Ann – Thank you for reading and commenting. These are great tips!! Looking forward to catching up again soon.
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This dish is either photographed really well or tastes amazing, or both! I would like to try it but as I mentioned above – the other half (the moth) refuses to eat curries, however mild. Too late to convince him otherwise now. Shame though, as it looks so inviting.
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well Amanda, can’t you make some for yourself?
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I often have to make a couple of different options to cater for differing family allergies, so cooking just for me seems too much work. Good idea though.
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That makes sense! ESP if allergies are involved
But I also asked because I am the only one who eats curry and recently found two jars of curry sauce (Costco) and have the option of topping something with curry if needed.
Not as delicious as this post recipe – but recently added some curry to a bison burger and it was tasty (and different which was nice)
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A bison burger?!! Not a real bison???
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Bison meat….(I am a huge red meat eater)
Our local store had prepackaged burgers with bison meat at a nice price!
So good and the curry was a little weird at first but worked out
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Wow. I never knew they were farmed to eat. It sounds like a gourmet meat – a bit like crocodile here.
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Well in Colorado it is available at more places – and didn’t seem rare
It is harder to find here so when we saw the sale it was great!
Although I cannot really tell a difference between bison meat and a good mix of cow meat!
Taste so similar
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Wow! Donna – you made it from scratch – right to the spices! I am so very impressed. And it looks so very delicious!
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Hi, Ju-Lyn – Sadly, I did not make the spices That photo is from Unsplash! 😀 The rest of the easy is very quick and easy to make. 😀
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I love the wordless approach – good idea and I might use this for my almond flower blueberry pancake post
and this dish looks so good and flavorful
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Yum! Almond Blueberry Pancakes sound delicious! I look forward to that post! 😀
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Well the pancakes come out different depending on egg size and even blueberry size – so I might not be able to do wordless
Oh and they are also ketp – which means rather than a sugar and while wheat traditional hot cake – these are a mini meal – and can be taken as a snack to enjoy cold – as opposed to buying protein bars that are wrapped in packaging and stored on a shelf
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Yum!!! They sound right up my alley! No need to go wordless as I will want to know as much as I can about this recipe!
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This looks like a terrific curry recipe that I would love to try. Definitely cannot do that here in Mozambique as many of the critical elements would not be obtainable I imagine. But we are both big fans of curries… It is interesting how different curries are depending on the country of origin. Thailand, India, Sri Lanka all have some wonderful ones, all with different flavors.
Peta
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Hi, Peta – Thank you for taking time from your busy travels to drop by. I didn’t really start getting in to curries until I lived in Beijing — and there I became to love them through two British friends who were passionate about them! I greatly enjoyed your post yesterday and hope that all is well for you and Ben.
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I’ve absolutely loved this conversation. I’ve learned so much!
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