Thai Tofu Yellow Curry

Vegan Thai yellow curry in a bowl with rice.

Thai Tofu Yellow Curry

If you're looking for an authentic, delicious vegan Thai yellow curry with tofu recipe, then you're in the right place! You can make your own curry paste that's loaded up with fragrant ingredients and aromatics, or use a store bought one. Either way, we're sure this yellow curry will hit the spot!

Course Dinner

Cuisine Thai

Diet Vegan

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 303kcal

Author Jess & Dan

Ingredients

For the homemade yellow curry paste:

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

For the full curry:

Yellow curry paste from above
250 g mushrooms – chopped
200 g potatoes – peeled and chopped
250 g extra firm tofu – pressed and chopped
1 red pepper – chopped
400 ml coconut milk
100 ml water
1 tablespoon brown sugar
1 teaspoon tamarind
1 tablespoon vegan fish sauce - or 2 tablespoon soy sauce

Metric - US Customary

Instructions

For the yellow curry paste:

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 tablespoon of water to help the ingredients blend. You can use the water that the dried chillies were soaking in for extra flavour.
2 shallots, 5 cloves garlic, 2 tablespoon lemongrass, 0.5 tablespoon fresh ginger, 5 dried red chillies, 0.5 tablespoon fresh turmeric, 1 teaspoon yellow bean paste, 1 teaspoon salt, 1 tablespoon coriander seeds, 1 teaspoon cumin seeds, 2 teaspoon curry powder

For the curry:

Pour the full amount of the paste into a wok over a medium heat. If non-stick you don't need oil. You can optionally add a splash of oil if needed.
Yellow curry paste from above
Once fragrant, add in the potatoes, mushrooms, pepper and tofu. Give it a good stir to make sure everything gets coated with the paste.
250 g mushrooms, 200 g potatoes, 1 red pepper, 250 g extra firm tofu
Pour in the coconut milk and water, stir and bring up to a simmer.
400 ml coconut milk, 100 ml water
Pop in the sugar, tamarind, vegan fish sauce (or soy sauce) and stir.
1 tablespoon brown sugar, 1 teaspoon tamarind, 1 tablespoon vegan fish sauce
Simmer for 10-12 minutes, until the potato is cooked.
Serve with Jasmine rice and enjoy!

Video

Notes

Using soy sauce instead of vegan fish sauce is a fine swap. It won't be gluten free though. Use tamari for GF.
Yellow bean paste is a type of fermented soy bean paste. You can use white miso paste as an alternative.
Keeps for 3 days in the fridge in an airtight container.
Keeps for up to 3 months in the freezer.

Nutrition