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Got 30 minutes? Perfies. That’s all it takes to whip up a pot of this ridiculously good and surprisingly 100% vegan Thai yellow curry. It’s a one-pot killer meal full of rich, coconutty, turmeric-laced goodness that’ll have you licking the dang ladle like a full-on weirdo (no judgment here—I do the same thing).
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Yellow curry (kaeng kari) is Thai comfort food at its finest. Milder than red or green curry but still packing layers of flavor, thanks to the warm hit of turmeric, lemongrass, and a lil’ sweetness to round things out. Golden tofu thats crispy on the outside, pillowy and chewy on the inside, and soaking up all that luscious curry sauce like it was born to do it. It’s the kinda dish that makes you wonder why you haven’t added it to your weekly dinner rotation sooner.
So, what’s the move? Throw it all in a pot, let the flavors make sweet love to eachother, and serve it up over coconut jasmine rice, green curry fried rice, khao pad, or tom yum fried rice for a truly perfect homemade Thai meal. You are about to have a masterpiece in your bowl in less than half an hour!
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🥰Why you’ll adore this vegan yellow curry recipe
✊ Vegan AF: Like all my vegan Thai recipes, this one has no dairy, no shrimp paste, and no fish sauce. Just bold, creamy, Thai-inspired goodness that won’t have you side-eyeing a single animal-based ingredient.
🙅♀️🌾 You Hate Gluten With All Of Your Heart: And guess what? So does this curry. My gluten-free vegan recipes scream every time someone even mentions the word wheat...
🔥 No Marinating, No Fuss: Forget hours of meal prep—this easy Thai yellow curry comes together fast with simple steps and one pot. The flavors develop beautifully in just 30 minutes, so you can go from “Hangry-Harold” to “Hell-Yes-Yianis” in no time.
✅ Tested and Approved Worldwide: After tweaking and perfecting, like all my vegan recipes, I handed this recipe over to a squad of testers across the globe—and they crushed it. Now it’s your turn to cook up some next-level curry magic.
🙌 Learn to make restaurant-quality Thai food
This guide to my most popular vegan Thai recipes is 100% FREE, & you'll love the actual heck out of it 🥰
🍛 Vegan yellow curry ingredients
Yellow Curry Paste
This is the heart of the dish. A solid Thai yellow curry paste delivers layers of lemongrass, galangal, and warm spices in one spoonful. I usually go for Mae Ploy, but if you’re making it from scratch, an extra hit of turmeric brings out that signature golden hue.
Can’t find a store-bought vegan yellow curry paste? No worries—just use vegan red curry paste, Thai green curry paste, or tom yum paste, and thanks to the turmeric, it’ll still be delicious.
Bamboo Shoots
Rinsing bamboo shoot strips before adding ‘em helps remove any briny taste. They bring a subtle noodley-crunch that makes the curry’s texture more dynamic. If you can’t find ‘em, thinly sliced water chestnuts, or even julienne cut parsnips are also super-yummy in this.
Thai Basil
Thai basil has a peppery, anise-like flavor that makes it different from regular basil. That taste is exactly what makes my Thai basil eggplant and basil fried rice extra special. Of course, you can rock this recipe out with regular Italian basil, but it will have a wee bit less authenticity. Still yummers, none the less.
Thai Green Chilies
Personally, I can alleyways do with a little more heat, and some raw, thinly sliced Thai chilies make a flavorful garnish that doesn’t overpower the dish. Regular bird’s eye chilies or minced hari mirch (the same ones I use for green chili pickle) work just as well. If spicy food is not your thing, feel free to skip ‘em or swap in milder serranos.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
🤯Variations
Balinese Yellow Curry
Swap the yellow curry paste for homemade bumbu bali, and you’ve got Indonesia’s version of this dish. Galangal, candlenuts, and makrut lime bring deep flavor that just hits different. Serve it over nasi uduk with a side of urap sayur and a spoonful of sambal dabu-dabu for a complete, nourishing Balinese feast.
Cambodian Kari Sach Moan
Cambodia’s take on yellow curry features a fragrant paste made with tons of lemongrass, galangal, and makrut lime leaves. It’s usually simmered with root vegetables like sweet potatoes and taro (what I used to make taro rice pudding and Vietnamese vegetable curry).
📖How to make yellow curry tofu
Perfect golden curry on your first try? Do it by following along with these step-by-step photos and cooking tips. Or scroll down to the bottom of this page for the easy-to-print recipe card.
Step One
Fry Me a River:
Heat a Dutch oven or wok over medium-high heat and add the olive oil. After about 90 seconds, when the oil is shimmering, arrange the tofu in a single layer. Let it sizzle, flipping occasionally, until it’s golden brown and crispy on all sides—around 12 minutes. Transfer the tofu to a plate and set it aside.
Step Two
Lemongrass Mash:
Remove any dry outer leaves from the lemongrass, cut it into 3-inch sections, and smash them with the side of a heavy knife to release their oils.
Step Three
Cut to the Paste:
Drop the heat to medium and add the coconut oil to the pan. After about 90 seconds, when it’s fully melted, stir in the lime leaves, bashed lemongrass sections, yellow curry paste, and turmeric. Keep stirring for 30 seconds.
Step Four
The Root of the Problem:
Toss in the carrots and potatoes and pour in the water. Bring it to a simmer over medium heat. Cover and let it cook for about 7-8 minutes until the potatoes are just fork-tender.
Step Five
I Call Vegetableshit:
Once the potatoes are soft, add the green beans, bamboo shoots, and bell pepper. Stir well and let the contents of the pot cook uncovered for a few more minutes, just until the newly added veggies are tender but still rocking some texture.
Step Six
My Milkshake Brings All The Boys To The Yard:
Stir in the coconut milk, brown sugar, lime juice, and salt.
Step Seven
Where Do You Get Your Protein From?
Add the tofu and Thai basil to the pot and cook for just a couple more minutes to wilt the basil
Step Eight
Curry Up and Grab a Spoon:
Scoop up generous ladles of curry to serve in bowl, perhaps with some steamed jasmine rice. If desired, garnish with fresh cilantro and sliced Thai green chilies.
💡Serving Ideas
Kick off your Thai feast with a bowl of tom kha soup, Lao papaya salad, or some crispy vegan lumpiang shanghai because let’s be real, a little something on the side never hurt. Vegan Thai spring rolls or goi cuon summer rolls? Always a solid move for a crunchy contrast.
Need more veggies in your life? Pair this curry with a side of pak boong for that wok-fired goodness. And if you’re feeling noods, go all in with vegan pad kee mao, pad woon sen, or get on that bami goreng train for some next-level slurp action.
👉Top tips
- Press That Tofu For Realsies: If there’s too much moisture left in your tofu, it won’t crisp up properly and will make more of a mess as water escapes from the tofu during frying. Press it for at least 5 minutes with a heavy pan or tofu press to get it nice and firm before frying.
- Simmer, Don’t Boil: A rolling boil can break down the coconut milk, making the curry look split and greasy. Keep the heat at a gentle simmer—enough movement to cook the veggies but not so much that the sauce separates.
- Air Fry That Tofu Like a Pro: Toss your tofu in a little cornstarch, spray it with cooking spray, then air fry at 400°F for 12–15 minutes to get that crispy, golden exterior without the extra fuss. Don’t forget to shake the basket or flip the pieces halfway through.
- Fry Without the Chaos: Using a Dutch oven or a pot with high sides keeps the oil where it belongs—inside the pan, not all over your stove.
🤷♀️ Recipe FAQs
Overheating coconut milk can cause it to split. Coconut milk is an emulsion aka fat and water hanging out together, but not exactly besties or whatevs. Too much heat? That fat breaks up with the water, and suddenly, your curry looks greasy and sad. Proteins in the coconut can also tighten up under high heat, making things even worse. Keep the heat at a gentle simmer and avoid boiling it too aggressively to maintain a creamy consistency.
Oh, you mean take something already cozy and make it even more of a hug in a bowl? Absolutely. Just splash in more coconut milk (like up to another full can) or broth ‘til it’s sippable, then maybe throw in some rice noodles if you wanna turn it into a full-on meal. Check to see if it could use a little extra salt or lime juice before you serve it that way.
Unless you're into coconut sauce that looks like it might be good for greasing heavy machinery, and potatoes that turn into sad, mushy blobs, freezing is a big fat NO. Best served fresh, but if you really (and I mean reallyyy) have to save leftovers, stick ‘em in the fridge and enjoy ‘em tomorrow—not, like, in 3 years from now, OK?
❄️ Refrigerating
Let the curry cool completely before transferring it to an airtight container. It will keep well in the fridge for up to 4 days.
🔥 Stovetop Reheating
Pour the curry into a pot and warm it over medium-low heat, stirring occasionally. If the sauce seems too thick, add a splash of coconut milk or water until it reaches your desired consistency.
⚡️ Microwave Reheating
Transfer the curry to a microwave-safe dish and cover it loosely with a plate. Heat in 30-second bursts, stirring between each round, until it’s warmed through. If the sauce has thickened too much, mix in a little liquid before heating.
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Vegan Yellow Curry
Equipment
- wok optional
Ingredients
For the Fried Tofu:
- 3 tablespoons olive oil
- 14 oz. Extra firm tofu pressed dry, and cut into bite-size triangles
For the Yellow Curry:
- 4 teaspoons coconut oil
- 1 stalk lemongrass optional, but recommended
- 6 lime leaves
- 3 tablespoons yellow curry paste
- ¼ teaspoon turmeric
- 4 cups water
- 1 cup carrots sliced or cut with a ridge cutter
- 2 cups yukon gold potatoes peeled & cut in 1 inch wdeges
- 1 cup green beans ends trimmed
- 1 cup bamboo shoot strips drained and rinsed
- 1 cup orange bell pepper diced
- 400 ml. Coconut milk full-fat
- 2 tablespoons brown sugar coconut sugar, or palm sugar
- 2 tablespoons lime juice
- ¾ teaspoon salt or to taste
- ½ cup Thai basil leaves chopped
Optional To Serve and Garnish:
- Cooked Jasmine Rice
- Cilantro leaves
- Thai green chilies sliced
Instructions
- Heat a dutch oven or wok over medium-high heat and add the olive oil. After 90 seconds when the oil is hot, add the tofu in a single layer and cook until golden brown on all sides, turning occasionally. Transfer to a plate and set aside.
- Trim off any dry external leaves from the lemongrass, cut it into 3 inch sections, and smash the lemongrass with the side of a heavy knife or cleaver so that when it cooks it releases its oils into the curry.
- Reduce the heat to medium and add the coconut oil to the pan. After 90 seconds when the oil has melted, add the lime leaves and lemongrass. Stir in the yellow curry paste and turmeric and cook for 30 seconds, stirring continuously.
- Pour water, carrots and potatoes, then bring to a simmer over medium heat. Cover and cook until the potatoes are just fork-tender.
- Once the potatoes are soft, add the green beans, bamboo shoots, and bell pepper. Stir well and cook, uncovered, until the vegetables are tender but not lifeless.
- Stir in the coconut milk, brown sugar, lime juice, and salt.
- Return the fried tofu to the pan along with the Thai basil and cook for 2 more minutes, allowing it to absorb the flavors.
- Serve hot with jasmine rice, garnished with cilantro and sliced Thai green chilies if desired.
Notes
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Reshyll says
This is so good I had to cook another batch of rice. The tofu and potatoes are my fave!!