Name: Yellow Curry with Tofu Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Thai
Ingredients: 1 small yellow onion, sliced; 1 large red bell pepper, sliced; 2 carrots, sliced; 2 large Yukon Gold potatoes (about 1 pound), cut into 1-inch bite-sized pieces; 2 cups bite-sized broccoli pieces; 1 16-ounce block extra-firm tofu, drained and cut into bite-sized cubes; 1 tablespoon vegetable oil; ⅓ cup yellow curry paste; 2 13.5-ounce cans full-fat coconut milk; 1 tablespoon packed brown sugar; 1 teaspoon salt; 1 teaspoon red chili pepper flakes (adjust according to your spice preference); 6 cups cooked white or brown rice

Jump to Recipe

Introduction

This vibrant Yellow Curry with Tofu is a comforting and flavorful dish that combines tender vegetables and protein-rich tofu simmered in a creamy coconut curry sauce. It’s perfect for a cozy weeknight dinner or when you want something fragrant and satisfying.

A white bowl holds a colorful dish with two main layers. On the right side is a large mound of fluffy white rice sprinkled lightly with black pepper. On the left side, there is a mix of bright yellow potato chunks, green broccoli florets, orange carrot slices, and red bell pepper pieces, all cooked in a yellow curry sauce that looks slightly oily and seasoned with small red chili flakes. A fresh green parsley leaf rests on top of the curry for garnish. A silver spoon lies inside the bowl, resting on the edge. The bowl sits on a wooden board over a striped gray and white cloth with some red chilies, parsley leaves, a pepper grinder, and a small bowl of crushed red chili flakes arranged around it, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon vegetable oil
1 small yellow onion (sliced)
1 large red bell pepper (sliced)
2 carrots (sliced)
2 large Yukon Gold potatoes (about 1 pound, cut into 1-inch bite-sized pieces)
⅓ cup yellow curry paste
2 (13.5-ounce) cans full-fat coconut milk
1 tablespoon packed brown sugar
1 teaspoon salt
1 teaspoon red chili pepper flakes (adjust to taste)
2 cups bite-sized broccoli pieces
1 (16-ounce) block extra-firm tofu, drained and cut into bite-sized cubes
6 cups cooked white or brown rice

Instructions

Step 1: Heat the vegetable oil in a large pot over medium-high heat. Add the sliced onion, red bell pepper, and carrots, and sauté for 2 to 3 minutes until the bell pepper is tender.
Step 2: Add the potatoes and yellow curry paste to the pot. Sauté for another 3 to 4 minutes to let the flavors develop.
Step 3: Pour in the coconut milk and stir in the brown sugar, salt, and red chili pepper flakes. Mix well to combine.
Step 4: Bring the mixture to a boil, then cover the pot and reduce heat to low. Let it simmer for 15 minutes.
Step 5: Add the broccoli pieces and tofu cubes to the pot. Continue simmering, covered, for an additional 15 minutes, until the vegetables are tender and the tofu is heated through.
Step 6: Serve the curry hot over cooked white or brown rice.

Tips & Variations

Try swapping the tofu for chicken or chickpeas for different protein options.
If you prefer a milder curry, reduce or omit the red chili pepper flakes.
Add a squeeze of fresh lime juice before serving for a bright, fresh flavor.
Use leftover vegetables like snap peas or cauliflower for added variety.

Storage

Store any leftover curry in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk if the curry has thickened.

How to Serve

A white bowl filled with two main layers: on the left, a pile of white rice sprinkled with black pepper and red chili flakes, topped with a fresh green parsley leaf; on the right, a colorful vegetable curry with clearly visible chunks of orange carrots, green broccoli florets, red bell peppers, and golden tofu cubes all mixed in a brownish sauce. A silver spoon rests on the right edge of the bowl, partially immersed in the curry. The bowl sits on a white marbled surface with a blue and white striped napkin beside it. In the background, blurred red chili peppers and green herbs add to the warm, home-cooked feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of curry paste?

Yes, you can substitute yellow curry paste with red or green curry paste, but the flavor and heat level will vary. Adjust seasoning as needed.

Is it necessary to press the tofu before cooking?

Pressing the tofu helps remove excess moisture, allowing it to absorb more flavor and have a firmer texture, but it’s not strictly necessary if you’re short on time.