Yellow Thai Curry Burritos

Sweet, savory, spicy... Tastebuds, prepare for a flavor adventure! Yellow Thai Curry paired with the Mexican influences of sour cream, chipotle hot sauce, and avocado is truly a match made in fusion heaven!

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Servings: 6

Prep Time: 00:15

Cook Time: 00:30


1 cup thai jasmine rice

2 cups water

3 tablespoons fresh ginger, finely diced into tiny chunks

3 small shallots, small dice

1 red onion, small dice

4 cups canned coconut milk (about 2 cans)

3 tablespoons yellow curry paste

1 medium red bell pepper, chopped

2 small sweet potato, cut into 3/4- inch matchsticks

5 small carrots, assorted colors (or regular orange)

2 thai chilis, deseeded and minced

2 tablespoons yellow curry powder

1/4 teaspoon cumin

1/2 tablespoon garlic powder

salt and pepper to taste

flour tortilla

Optional Add-Ins

sliced avocado

vegan sour cream

el yucateca chipotle hot sauce


1Boil water and cook rice according to package directions.

2In a large non-stick saucepan over medium-high heat, melt 2 tablespoons of vegan butter or olive oil. Add shallots, 1/2 red onion, and ginger. Saute for 5 min, until they are beginning to soften.

3Add yellow curry paste and break it apart while stirring to incorporate evenly into the shallot mixture. Stir frequently for 1 min.

4Reduce heat to medium and add coconut milk. Stir until well-mixed. Simmer for 7-8 min, stirring occasionally.

5Add remaining red onion, red bell pepper, carrots, and sweet potato and cook for another 7-8 min, until soft.

6Stir in Thai chilis, yellow curry powder, cumin, garlic powder, salt and pepper. Let it all simmer uncovered for about 8 min.

7Once the curry begins to thicken, remove from the heat and stir for 1 more minute to cool the curry and reduce it a little further. The consistency should resemble a thick stew.

8On a separate non-stick or cast-iron skillet, heat to medium-low.

9Place a tortilla on the skillet. Heat for about 15 seconds then flip, letting it warm on the other side for 15 more seconds.

10Remove the tortilla and lay flat on a plate. Scoop 1/2 cup curry, 3 tablespoons of rice, and any optional add-ins onto the middle of the warmed tortilla.

11Roll the burrito (fold in the sides, then roll tightly from the bottom up) and place the burrito on the skillet again, seam-side down to seal it closed. Remove from heat.

12Enjoy immediately!

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