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Vegan Thai Yellow Curry

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?

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4 people
Calories: 323 kcal
Course: Main Course
Cuisine: Thai

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

Instructions

Yellow Curry Paste
    Cup of Yum
  1. 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.
  2. 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.
  3. 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
  1. 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.
  2. Add the rest of the coconut milk, vegetable broth or water, stir well and bring to a simmer.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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

% 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.