Vegan Thai Yellow Curry
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 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
Description
This Vegan Thai Yellow Curry recipe features a scratch-made yellow curry paste crafted from a mixture of fresh aromatics—bird's eye chilies deseeded, shallot, garlic cloves, galangal, ginger, lemongrass stalks, and kaffir lime leaves—combined with turmeric, curry powder, coriander, cumin, white pepper, miso paste, and salt. The ingredients are finely chopped and blended into a smooth paste. The curry paste is initially cooked with coconut milk to release its aromas, then the remaining coconut milk and vegetable broth or water are added and brought to a simmer. Firm tofu and prepared vegetables such as bamboo shoots, carrots, green beans, and bell pepper are included to absorb the curry flavors. Seasoned with tamari, sugar, and salt, the curry achieves a balance of mild heat, earthiness from the spices, and creaminess from the coconut milk. It is served with jasmine rice or noodles, providing a hearty vegan dish rich in taste and texture.
Adjust the spiciness by omitting fresh chilies for mildness or increasing them or adding chili flakes or sriracha for heat. This recipe allows customization for preferred spice levels and pairs well with staple side carbohydrates.
Ingredients
Yellow Curry Paste
- 3 red chili bird's eye, fresh
- 1 shallot
- 2 garlic cloves
- 4 lices galangal
- 1 ginger thumb size piece
- 2 lemongrass 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 tofu firm
- 400 ml coconut milk
- 300 ml water or vegetable broth
- 1 cup bamboo shoots
- 2 carrot
- 1 cup green beans
- ½ bell pepper
- 1 tablespoon tamari or soy sauce
- ½ tablespoon sugar
- salt to taste
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
- Omit fresh chilies in the curry paste to make the curry mild.
- Add more chilies or chili flakes to the curry paste or incorporate sriracha before serving to increase spiciness.
- Serve the curry alongside jasmine rice or noodles for a complete meal.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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