Name: Thai Tofu Yellow Curry
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Thai
Ingredients: 2 shallots; 5 cloves garlic; 2 tbsp lemongrass; 0.5 tbsp fresh ginger; 5 dried red chillies (soaked in warm water for 1 hour at least, or overnight); 0.5 tbsp fresh turmeric; 1 tsp yellow bean paste (or white miso paste); 1 tsp salt; 1 tbsp coriander seeds; 1 tsp cumin seeds; 2 tsp curry powder; Full amount of curry paste from above; 250g mushrooms – chopped; 200g potatoes – peeled and chopped; 250g extra firm tofu – pressed and chopped; 1 red pepper – chopped; 400ml coconut milk; 100ml water; 1 tbsp sugar; 1 tsp tamarind; 1 tbsp vegan fish sauce (alternatively use 2 tbsp soy sauce)

Thai Tofu Yellow Curry

Author: Jess Saunders
Prep Time: 20
Cook Time: 20
Total Time: 40 minutes
Yield: 4 1x
Diet: Vegan

Description

Thai Tofu Yellow curry (Kaeng lueang) is totally delicious, it combines potatoes, tofu, a mix of fresh veggies and a homemade curry paste. Taking influence from Indian cuisine, this Thai vegan yellow curry is a taste sensation.

Scale

Ingredients

For the homemade yellow curry paste:

2 shallots
5 cloves garlic
2 tbsp lemongrass
0.5 tbsp fresh ginger
5 dried red chillies (soaked in warm water for 1 hour at least, or overnight)
0.5 tbsp fresh turmeric
1 tsp yellow bean paste (or white miso paste)
1 tsp salt
1 tbsp coriander seeds
1 tsp cumin seeds
2 tsp curry powder

For the full curry:

Full amount of curry paste from above
250g mushrooms – chopped
200g potatoes – peeled and chopped
250g extra firm tofu – pressed and chopped
1 red pepper – chopped
400ml coconut milk
100ml water
1 tbsp sugar
1 tsp tamarind
1 tbsp vegan fish sauce (alternatively use 2 tbsp soy sauce)

Instructions

Pop all of the paste ingredients in a blender (or pestle and mortar) and blitz or bash until smooth. If using a blender, add 1-2 tbsp of water to help the ingredients blend. You can use the water that the dried chillies were soaking in for extra flavour.
Pour the full amount of the paste into a wok over a medium-high heat. If non-stick you don't need oil. You can optionally add a splash of oil if needed.
Once fragrant, add in the potatoes, mushrooms, pepper and tofu. Give it a good stir to make sure everything gets coated with the paste.
Pour in the coconut milk and water, stir and bring up to a simmer.
Pop in the sugar, tamarind, vegan fish sauce (or soy sauce) and stir.
Simmer for 10-12 minutes, until the potato is cooked.
Serve with Jasmine rice and enjoy!