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Yellow Curry with Tofu Recipe

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★★★★★

4.6 from 89 reviews

A vibrant and flavorful Yellow Curry with Tofu featuring a rich coconut milk base, aromatic yellow curry paste, and a medley of vegetables simmered to tender perfection. This vegetarian and vegan-friendly dish is perfect served over steamed white or brown rice for a comforting and satisfying meal.

Ingredients

Scale

Vegetables

  • 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

Tofu

  • 1 16-ounce block extra-firm tofu, drained and cut into bite-sized cubes

Liquids and Pastes

  • 1 tablespoon vegetable oil
  • ⅓ cup yellow curry paste
  • 2 13.5-ounce cans full-fat coconut milk

Seasonings

  • 1 tablespoon packed brown sugar
  • 1 teaspoon salt
  • 1 teaspoon red chili pepper flakes (adjust according to your spice preference)

Serve With

  • 6 cups cooked white or brown rice

Instructions

  1. Heat the oil and sauté vegetables: Heat the vegetable oil in a large pot over medium-high heat. Add the sliced onion, red bell pepper, and carrots. Sauté for 2 to 3 minutes, or until the bell pepper becomes tender, stirring occasionally to prevent sticking.
  2. Add potatoes and curry paste: Stir in the bite-sized Yukon Gold potatoes and yellow curry paste. Cook together for another 3 to 4 minutes to allow the potatoes to absorb the flavors and the curry paste to become fragrant.
  3. Add coconut milk and seasonings: Pour in the full-fat coconut milk. Stir in the brown sugar, salt, and red chili pepper flakes, ensuring all ingredients are well combined to create a rich, flavorful base.
  4. Simmer curry: Bring the mixture to a boil, then cover and reduce heat to low. Let it simmer gently for 15 minutes to tenderize the potatoes and meld the flavors together.
  5. Add broccoli and tofu and continue simmering: Add the bite-sized broccoli pieces and cubed extra-firm tofu to the pot. Cover and simmer for an additional 15 minutes so the broccoli softens slightly and the tofu absorbs the curry flavors.
  6. Serve: Spoon the yellow curry over cooked white or brown rice and enjoy a warm, comforting meal.

Notes

  • Adjust the red chili flakes to control the heat intensity to your preference.
  • Extra-firm tofu works best as it holds its shape during simmering.
  • You can substitute vegetables based on seasonal availability or personal taste.
  • For a nuttier flavor, garnish with fresh cilantro or a squeeze of lime juice just before serving.
  • Use low-sodium broth instead of water if you prefer a richer base or to add more depth.

Keywords: yellow curry, tofu curry, vegan curry, coconut milk curry, Thai yellow curry, vegetable curry recipe

Find it online: https://servedbynora.com/yellow-curry-with-tofu-recipe/