Vegan Yellow Curry
This supremely-dope Thai yellow curry has crispy tofu, soft potatoes, and a solid lineup of veggies swimming in a rich coconut milk broth. Bold curry paste, fresh Thai basil, and a little lime juice pull it all together for a straight-up flavor bomb that’s BEGGIN’ to be poured over rice.
Servings: 7 cups
Calories: 313kcal
Cost: $10.50
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.
Video
Notes
🥔 Pressing Matters:
Press out excess moisture for at least 5 minutes with a heavy pan or tofu press—your tofu needs to be firm to fry up crispy and avoid a soggy mess.
🔥 Simmer to Win-er:
Don’t let your curry hit a rolling boil! Keep the heat at a simmer to prevent the coconut milk from separating and making your curry look like a greasy disaster.
💨 Air Fry or Fry Trying:
Toss your tofu in cornstarch, set that air fryer to 400°F, and let it go for 12–15 minutes. Crispy, golden goodness without the oil mess. Give the basket a shake halfway through.
🍳 Don’t Get Dutch-ed Up:
Use a Dutch oven or high-sided pot to fry—keeps the oil in the pan, not all over your stovetop. Fry with less mess, same crispy magic.
Nutrition
Calories: 313kcal | Carbohydrates: 24g | Protein: 8g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 320mg | Potassium: 673mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4939IU | Vitamin C: 47mg | Calcium: 71mg | Iron: 4mg