Vegetarian Thai Yellow Curry Recipe
If you’re looking for a tasty dish to add to your weekly meal line-up, I highly recommend this vegetarian Thai yellow curry recipe. It’s lightly spiced, with fragrant spices, lemongrass, and just a bit of red pepper. It’s easy to make and sure to be a dish the whole family will love!
Servings 4 servings
Calories 409kcal
Ingredients
- 1 ½ tablespoon coconut oil divided
- 12 - 14 ounces extra-firm tofu drained, pressed, and cut into cubes
- 1 small onion diced small (about 1 cup)
- 1 medium carrot diced small (about 1 cup)
- 3 cloves fresh garlic minced
- 1 teaspoon fresh ginger grated
- 1 tablespoon fresh lemongrass chopped small or mashed with a pestle and mortar, optional
- 1 medium red bell pepper medium-large dice
- 2-3 tablespoons yellow curry paste I used three
- 1 tablespoon tomato paste
- 1 can coconut milk
- 1 cup white potatoes chopped into ½ inch cubes
- ½ teaspoon ground coriander
- ¼ - ½ teaspoon red chili powder optional
- Fresh lime wedges and chopped cilantro for garnish
- Diced chilies such as jalapeno or Thai bird optional
- Salt and pepper to taste
Instructions
- Heat one tablespoon coconut oil in a deep non-stick skillet over medium-high heat. Add the tofu and cook 2-3 minutes on each side until lightly browned. Remove from the pan and set aside.
- Add another ½ tablespoon coconut oil to the skillet and reduce the heat to medium. Add the onions and carrots. Cook until softened, about 7-8 minutes. Add the garlic, ginger, lemongrass, and bell pepper and cook for a minute.
- Add the curry paste and tomato paste, and cook for another minute longer. Add the potatoes, coconut milk, coriander, and desired amount of red chili powder. Cook for ten minutes over low heat or until the potatoes are very tender. Taste and add salt and pepper to taste. Add the tofu and heat for 1-2 minutes.
- Serve up over rice, noodles, cauliflower rice, or zoodles and top with chopped cilantro and a squeeze of lime juice. Chilies added to the top are optional but nice to add a bit more spiciness if you like that.
Notes
Garnish with fresh cilantro and freshly squeezed lime juice for a burst of flavor. Don’t skip them. They really add a punch of flavor that really elevates the dish.
Adjust the spiciness to your tastes. Often yellow curry is the least spicy of all Thai curries so feel free to make it a bit spicier if you prefer it on the spicy side.
Sauce too thick or not enough? You can add a bit of water or vegetable broth right at the end of cooking for a thinner consistency. Yellow curry is usually served with lots of sauce with rice that soaks it up.
Nutrition
Calories: 409kcal | Carbohydrates: 26g | Protein: 11g | Fat: 31g | Saturated Fat: 26g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 119mg | Potassium: 861mg | Fiber: 6g | Sugar: 9g | Vitamin A: 4760IU | Vitamin C: 58mg | Calcium: 82mg | Iron: 4mg