From the recipe box
Yellow Thai Curry
Thai and Southeast Asian plates, grain bowls, and cross-cultural recipes from the wider kitchen.
- Protein
- Tofu, Paneer
- Meal format
- Global Food & Fusion
- Base
- Rice, Millets, Grains
Onion, Potato, Bell Pepper, Zucchini, Yellow Squash, Snow Peas, Carrot
From my kitchenCook this meal
Ingredients & method
- Prep
- 15 mins
- Cook
- 22 mins
- Total
- 37 mins
- Serves
- 2
Choose one:
- 8 oz (225 g)extra-firm tofu, cubed
- 8 oz (225 g)paneer, cubed
Vegetables
- 1medium onion, sliced
- 1medium potato, diced
- —Optional additions (choose 2–4):
- 1bell pepper, sliced
- 1small zucchini, sliced
- 1small yellow squash, sliced
- 1 cupsnow peas
- 1medium carrot, sliced
Curry Base
- 1 tablespoonoil
- 2–3 tablespoonsMae Ploy Yellow Thai Curry Paste
- ⅓ cupcoconut milk
- 1½ cupswater or vegetable broth
- 1 teaspoonbrown sugar or jaggery
- to taste (only if needed, as the curry paste is already salty)Salt
Lime wedges
- —Steamed jasmine rice or basmati rice
Notes & Tips
- I like to use Mae Ploy Yellow Thai Curry Paste, which is available at most Asian grocery stores. It has a wonderful balance of spice and aromatics and makes this curry incredibly easy to prepare.
- This recipe uses only about ⅓ cup of coconut milk for two servings. It may not look quite as rich or creamy as restaurant-style Thai curry, but it still delivers plenty of authentic flavor while keeping the dish much lighter and lower in calories than recipes that use an entire can of coconut milk.
- This version is completely vegan when made with tofu. Simply substitute paneer if you'd like a vegetarian version with dairy.
Step by step
Method
- 01
If using tofu, press it for 15–20 minutes to remove excess moisture, then cut it into cubes. If using paneer, cut it into cubes. Either can be lightly pan-seared before adding to the curry if desired.
- 02
Heat a separate skillet over medium-high heat with a little oil. Cook the potatoes first, then add the onions and any additional vegetables until they are just tender. Set them aside.
- 03
In another pan or pot, heat the oil over medium heat.
- 04
Add the Mae Ploy Yellow Thai Curry Paste and sauté for about a minute until fragrant.
- 05
Stir in the ⅓ cup coconut milk and whisk until the curry paste is fully incorporated.
- 06
Add the water or vegetable broth and bring the curry to a gentle simmer.
- 07
Add the cooked vegetables and the tofu or paneer to the curry sauce. Simmer for 3–5 minutes so everything absorbs the flavors.
- 08
Taste and adjust the seasoning. If you'd like a touch of sweetness to balance the curry, stir in coconut sugar (or brown sugar if that's what you have).
- 09
Finish with fresh basil leaves and a generous squeeze of lime juice just before serving.
- 10
Serve hot over steamed jasmine rice or basmati rice.
