Vegan Thai Yellow Curry
User Reviews
5.0
54 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
4 people
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Calories
323 kcal
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Course
Main Course
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Cuisine
Thai
Vegan Thai Yellow Curry
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This vegan yellow curry is made with homemade paste, coconut milk, and yummy veggies and served with chopped coriander and lime. Can you think of a better recipe to make today?
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Ingredients
Yellow Curry Paste
- 3 fresh red chillis bird's eye
- 1 shallot
- 2 garlic cloves
- 4 slices galangal
- 1 Thumb-piece ginger
- 2 lemon grass stalks
- 2 kaffir lime leaves
- 1 teaspoon Turmeric
- 1 teaspoon curry powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- ½ teaspoon white pepper
- 1 teaspoon Miso paste
- ½ teaspoon salt
Thai Yellow Curry
- 2 tablespoon yellow curry paste
- 300 g firm tofu
- 400 ml coconut milk
- 300 ml water or vegetable broth
- 1 cup bamboo shoots
- 2 carrots
- 1 cup green beans
- ½ bell peppers
- 1 tablespoon tamari or soy sauce
- ½ tablespoon sugar
- salt to taste
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Instructions
Yellow Curry Paste
- Finely chop and deseed the fresh chilies, chop the shallot, peel and chop the garlic cloves, peel and slice the galangal, peel and finely chop the ginger, and slice the bottom part of the lemongrass stalks. You can keep the greener part to add to the curry later. Remove the stalks from the lime leaves.
- Add all the ingredients into a food processor: the aromarics, turmeric powder, curry powder, cumin and coriander, white pepper, miso paste, fresh chilies, and salt.
- Blend until you have a smooth paste. You may need to blend for a couple of minutes depending on the machine you are using. Reserve for later.
Thai Yellow Curry
- Heat some coconut oil in a large pot to medium heat. Add the curry paste with 2 or 3 tablespoons of coconut milk. Stir and cook for 4-5 minutes until fragrant.
- Add the rest of the coconut milk, vegetable broth or water, stir well and bring to a simmer.
- Prepare your veggies. Wash, peel and slice the carrot, wash and slice the red pepper, wash and chop the green beans and drain the water from the canned bamboo shoots. Add the veggies into the curry pan and leave simmering for about 20 minutes.
- While the curry is cooking, you can fry the tofu. Remove the excess water with a paper towel and cut the tofu block into cubes. Pan-fry the cubes using a medium-sized frying pan. Keep turning the tofu so it cooks evenly on all sides.
- Once the veggies are cooked (they should still have a bit of a crunch and not be really soft), add the pan-fried tofu, soy sauce or tamari, and sugar. Stir, taste and adjust with salt if needed.
- Serve with some chopped cilantro and lime. Optionally you can add some chilli flakes or sriracha
Notes
- To make this curry mild, avoid adding fresh chilies.
- To make this curry spicier you can add more chilies when making the curry paste or add chili flakes or sriracha before serving.
- Serve with Jasmine rice or noodles.
Nutrition Information
Show Details
Calories
323kcal
(16%)
Carbohydrates
18g
(6%)
Protein
12g
(24%)
Fat
25g
(38%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
3g
Monounsaturated Fat
2g
Sodium
643mg
(27%)
Potassium
536mg
(15%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
6977IU
(140%)
Vitamin C
33mg
(37%)
Calcium
167mg
(17%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Calories | 323kcal | 16% |
| Carbohydrates | 18g | 6% |
| Protein | 12g | 24% |
| Fat | 25g | 38% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 643mg | 27% |
| Potassium | 536mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 6977IU | 140% |
| Vitamin C | 33mg | 37% |
| Calcium | 167mg | 17% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
54 reviews
Excellent
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