Thai Vegetarian Yellow Curry Recipe

This vibrant Thai Vegetarian Yellow Curry is my go-to comfort food, bringing together creamy coconut milk and aromatic spices in perfect harmony. The blend of fresh veggies and tofu makes it a wholesome, satisfying meal that pairs beautifully with jasmine rice, making every bite feel like a cozy hug from the inside.

It gives me great pleasure to create delicious dishes like my Thai Vegetarian Yellow Curry. This dish is both rich and healthful.

Its base is made of a satisfying amount of coconut milk, a medley of vegetables—not just any vegetables, but the right ones for curry!—and, what’s most important, a lovely amount of yellow curry paste. And since I like a little depth with my dishes, I add ginger and garlic, too.

Ingredients

Yellow curry paste: An aromatic foundation with a perfect blend of spices, adds depth.

Coconut milk: Creamy, affluent in healthy fats, counterbalances the spices with a sweetness.

Tofu: Outstanding protein supply, absorbs tastes, improves mouth feel.

The potato adds heartiness and creaminess; it is rich in carbohydrates.

Soy sauce: Imparts a delicious umami flavor, intensifying the savory notes and contributing a modicum more of saltiness.

Ingredient Quantities

• 2 tablespoons yellow curry paste
• 1 tablespoon vegetable oil
• 1 large onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 2 cups coconut milk
• 1 cup vegetable broth
• 2 cups mixed vegetables (such as bell peppers, carrots, and green beans), chopped
• 1 block (14 ounces) firm tofu, cubed
• 1 large potato, peeled and cubed
• 1 teaspoon ground turmeric
• Salt to taste
• Fresh cilantro, for garnish
• Cooked jasmine rice, for serving

Instructions

1. In a large saucepan or pot, over medium heat, warm the vegetable oil. Add the onion, which has been sliced, and sauté it for 3 to 4 minutes, until it is translucent.

2. Minced garlic and grated ginger are added to the pan, which is then sautéed for another minute until fragrant.

3. Combine the yellow curry paste and ground turmeric in a pan, cooking for 1 minute while stirring nonstop to help bring out the flavors.

4. Add the potato cubed, mixing well to coat with the curry mixture, and cook for 2 minutes.

5. Add the coconut milk, vegetable broth, soy sauce, and brown sugar. Combine ingredients and bring to a gentle simmer.

6. Incorporate the mixed vegetables and cubed tofu into the pot. Stir gently to ensure everything is evenly distributed.

7. Lower the heat to low, cover the pot, and allow the curry to simmer for 20–25 minutes or to let the potatoes and vegetables tenderize.

8. Savor the flavor of the curry and then salt it to your preference, adjusting any other seasonings as necessary.

9. Take the pot off the burner and allow it to rest for a few minutes before serving.

10. The Thai Vegetarian Yellow Curry should be served over cooked jasmine rice. Garnish the dish with fresh cilantro.

Equipment Needed

1. Large saucepan or pot
2. Wooden spoon or spatula
3. Chef’s knife
4. Cutting board
5. Grater
6. Measuring spoons
7. Measuring cups
8. Mixing bowl
9. Ladle for serving

FAQ

• What can I use as a substitute for yellow curry paste?A homemade blend can be made from ground spices such as coriander, cumin, and turmeric, combined with a bit of red chili paste for spice.
• Can I use a different type of tofu?Absolutely! An even firmer tofu than the extra firm variety would produce a more stable texture, and silken tofu could be used as a way to achieve a softer result.
• How can I make this dish spicier?If you want more heat, either add additional yellow curry paste or throw in some fresh chopped chili peppers.
• What other vegetables work well in this curry?Great additions or substitutes for the mixed vegetables are sweet potatoes, zucchini, or eggplant.
• Can I prepare this curry in advance?
  Yes, this curry tastes even better the next day as flavors have more time to meld. Store in the fridge and reheat gently.
• Is there a substitute for coconut milk?Almond milk or any other type of plant-based milk can be used; however, doing so will slightly alter the flavor.
• How do I store leftovers?Keep in a sealed container in the refrigerator for as long as 3 days. Warm it back up on the stove using a setting that has low heat.

Substitutions and Variations

Yellow curry paste can be replaced with red curry paste, which offers a spicier flavor.
Coconut oil can be used instead of vegetable oil to create a taste that is richer.
To replace soy sauce, use tamari for a gluten-free alternative.
Brown sugar can be replaced with coconut sugar, which is less refined and has a lower glycemic index.
Tofu that is firm: tempeh can be substituted for tofu in this recipe while imparting a nuttier flavor and a firmer texture

Pro Tips

1. Sauté the Potatoes First For a deeper flavor and better texture, consider sautéing the cubed potatoes for about 5 minutes before adding them to the curry paste mixture. This can help them develop a slight crispy edge and absorb more flavor.

2. Boosting the Curry Paste To enhance the dish’s aroma, you can toast the curry paste in the oil for a bit longer before adding onions. Cooking it first allows the spices to “bloom” and release more of their essence.

3. Customize the Vegetables Feel free to add seasonal or your favorite vegetables like zucchini, sweet potatoes, or snow peas. This dish is highly adaptable, and additional veggies can enrich the flavor and nutritional profile.

4. Press the Tofu Before cubing the tofu, press it to remove excess moisture. This will help it absorb more flavor from the curry and give it a firmer texture.

5. Finish with a Citrus Touch Add a squeeze of fresh lime juice just before serving to brighten up the flavors. The acidity can balance out the richness of the coconut milk and enhance the overall taste.