Yellow Thai Curry

Name: Yellow Thai Curry
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 8 oz (225 g) extra-firm tofu, cubed; 8 oz (225 g) paneer, cubed; 1 medium onion, sliced; 1 medium potato, diced; 1 bell pepper, sliced; 1 small zucchini, sliced; 1 small yellow squash, sliced; 1 cup snow peas or snap peas; 1 medium carrot, sliced; 1 tbsp oil; 2 - 3 tbsp Mae Ploy Yellow Thai Curry Paste; ⅓ cup coconut milk; 1½ cups water or vegetable broth; 1 tsp brown sugar or jaggery; to taste (only if needed, as the curry paste is already salty) Salt; for garnish Fresh basil leaves; Lime wedges; Steamed jasmine rice or basmati rice

Global Food & Fusion

Protein: Tofu, Paneer
Complete the plate: Serve with rice
Serves: 2
Hands-on · total: 15 min · 37 min (est.)
Walk-away: No

From my
kitchen

Worth knowing

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.

Day 2 plan

Reheats well. Warm gently on the stove or in the microwave; add a splash of water if it thickens. Serve with fresh rice, roti, or a different base on day two.

TofuPaneermedium effortleftover-friendlybatch-cookprotein-forwardhigh-fiber

- Cook this meal

Ingredients & method

Prep

15 mins

Cook

22 mins

Total

37 mins

Serves

scaled from 2 servings - quantities marked “to taste” or “as needed” aren’t adjusted

Ingredients

Choose one

16 oz (225 g)extra-firm tofu, cubed16 oz (225 g)paneer, cubed

Vegetables

2medium onion, sliced2medium potato, diced

Optional additions (choose 2 - 4):

2bell pepper, sliced2small zucchini, sliced2small yellow squash, sliced2 cupsnow peas or snap peas2medium carrot, sliced

Curry Base

2 tbspoil4-6 tbspMae Ploy Yellow Thai Curry Paste¾ cupcoconut milk3 cupswater or vegetable broth2 tspbrown sugar or jaggery(optional)to taste (only if needed, as the curry paste is already salty)Salt

For Serving

for garnishFresh basil leaves

Lime wedges

Steamed jasmine rice or basmati rice

Instructions

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.

Worth knowing

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.

Day 2 plan

Reheats well. Warm gently on the stove or in the microwave; add a splash of water if it thickens. Serve with fresh rice, roti, or a different base on day two.

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