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.
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)
- 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!
- Category: Dinner
- Method: Stove-top
- Cuisine: Thai
Keywords: Tofu yellow curry, Vegan yellow curry, homemade yellow curry paste