Thai Vegetarian Yellow Curry Recipe

Name: Thai Vegetarian Yellow Curry Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Cuisine: Thai
Ingredients: 1 can (13. 5 ounces) of coconut milk; 3 tablespoons yellow curry paste.; 1 tablespoon garlic, minced; 12 oz firm tofu, cubed; 1 1/2 cups gold potatoes, diced.; 1 1/2 cups stock.; 3 ounces bamboo shoots. slices or strips; 3 1/ 2 cups vegetables. Use a medley of vegetables; 2-2 1/2 tablespoon fish sauce; 1 1/2 cup Thai basil leaves; 2 tablespoon sugar. Use palm or brown sugar for seasoning.; 3 kaffir lime leaves, julienned; 1 1/2 tablespoon oil. Use vegetable, canola, coconut, or avocado oil.

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Indulge in the rich and aromatic flavors of this simple Thai vegetarian yellow curry recipe with Tofu. This delightful curry offers a delicious blend of hearty vegetables, aromatic herbs, and spices, perfect for curry lovers. Add shrimp, scallops, or fish for a light protein option.

To elevate your yellow curry, make homemade Thai yellow curry paste with this easy and aromatic recipe.

Thai vegetarian yellow curry in a pot on the table.

For curry lovers, try Thai green curry with chicken using homemade Thai green curry paste, Thai red curry with cod, and authentic Thai red curry paste.

Unleash your culinary creativity with this simple but tasty Thai Vegetarian Yellow Curry recipe. Embrace the warm spices, vibrant vegetables, and creamy coconut goodness, and experience the authentic flavors of Thai cuisine right at home.

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Why you'll love this recipe
What is Thai Vegetarian Yellow Curry?
What is Thai yellow curry?
Ingredients for Thai Vegetarian Yellow Curry with Tofu
How to make Thai Vegetarian Yellow Curry with Tofu
Garnishing options
Helpful kitchen notes and tips
Helpful kitchen tools for this recipe
What to serve with Thai Vegetarian Yellow Curry
Variations
Substitutes
Storage
Top tip
Frequently Asked Questions
Related Thai recipes you'll love
Thai Vegetarian Yellow Curry Recipe
Related
Thai curry pastes

Why you'll love this recipe

Aromatic and flavorful: Combining fresh herbs and spices creates an irresistible aroma and taste. It's the perfect comfort food using all your favorite veggies.
Versatile and customizable: Easily adapt the spice level and vegetables to suit your preferences.
Plant-based and protein-packed: Tofu adds a hearty protein source to this delicious vegetarian curry.
Easy to make: You can create an authentic Thai yellow curry right in your kitchen with simple steps.
It's a milder Thai curry. This yellow curry is not as spicy as the other fiery Thai curries, like the red or green curry.

What is Thai Vegetarian Yellow Curry?

Thai Vegetarian Yellow Curry is a traditional Thai curry with colorful vegetables and tofu cooked in a creamy coconut-based sauce. The curry gets its signature yellow hue from turmeric and yellow curry powder (in the curry paste), imparting a warm and earthy flavor.

What is Thai yellow curry?

Thai yellow curry is a delicious and flavorful dish that combines fragrant spices similar to Indian curries with the vibrant ingredients of Thai herbs. It is made by cooking shrimp paste, turmeric powder, and ground turmeric with various ingredients such as chicken, vegetables, or seafood. Using fresh coriander and fresh turmeric adds a burst of freshness and earthiness to the dish.

Thai yellow curry is known for its rich and aromatic flavors, making it a popular choice for those who enjoy mildly spicy food.

For more Thai curries, try this easy chicken yellow curry, yellow curry with pork belly, Thai beef massaman curry, Thai chicken panang curry, and Thai red curry with chicken.

Ingredients for Thai Vegetarian Yellow Curry with Tofu

Coconut milk. Full-fat coconut milk is a must.
Yellow curry paste. Use store-bought or make your paste with my easy homemade yellow curry recipe here.
Garlic. Frying garlic before adding the curry paste is the secret to a more flavorful sauce.
Firm tofu. Find the firmest tofu you can find for this recipe.
Gold potatoes. Yukon gold potatoes are perfect for this fast-cooking yellow curry recipe. Sweet potatoes also work but take 4-5 minutes longer to cook in the pot.
Stock. Use vegetable stock for the vegetarian version. Mushroom or vegetable broth works great too. For meat eaters, use chicken or beef stock.
Bamboo shoots. Bamboo shoots are a must! Find them at your Asian or local grocery stores.
Vegetables. Use a medley of vegetables like Bell peppers (red and green), green beans, trimmed and halved, Baby corn, halved, Snap peas, green peas, broccoli, broccolini, zucchini, asparagus, and white or Red onion. Seasonal and fresh garden vegetables are all great options to add to this versatile Thai curry.
Fish sauce. Use Thai brand fish sauce like squid or Tipparos for the best flavor.
Thai basil leaves. A must for the most aromatic and fragrant Thai herb!
Sugar. Use palm or brown sugar for seasoning.
Oil. Use coconut oil, avocado oil, or vegetable oil. Olive oil and sesame oil are not recommended.

How to make Thai Vegetarian Yellow Curry with Tofu

Step 1. In a large skillet or pan, cook the tofu in oil over medium-high heat. Cook for 2-3 minutes per side until the tofu is lightly crispy outside. Remove from the pan and set aside for later.

Step 2. In a large pot, heat oil over medium heat. Add garlic and cook until golden brown and fragrant, 20-30 seconds. Add the yellow curry paste, break up the clumps, and stir well. Cook for 1-2 minutes until the curry is fragrant. You may need to turn the fan off if the curry gets too strong and you start coughing.

Step 3. Add the coconut milk, and cook the curry sauce to a gentle boil for about 3-4 minutes.

yellow curry paste and coconut milk in a pan.

Step 4. Next, Season the sauce before adding the main ingredients. Add fish sauce, sugar, and kaffir lime leaves to the thick coconut milk sauce. Cook for 1 more minute.

Step 5. Add the sliced potatoes and bring the curry to a gentle simmer. Cook for about 4-5 minutes. Test with a fork to see if the potatoes are soft.

Step 6. Add the stock and vegetables, and stir everything together really well. Cook for 3-4 more minutes.

Thai yellow curry with veggies in a pot.

Step 7. Add the tofu and gently stir together. Be careful not to break the tofu pieces. Cook for 1 more minute. Tofu's already cooked, so it doesn't need much time in the pot with the curry, or it will fall apart quickly—taste and season with more sugar or fish sauce. Add more curry paste if needing more heat. Add stock if the curry is too spicy or too thick. Adjust as needed for your taste buds.

Thai vegetarian curry with tofu in a pot.

Step 8. Turn the heat off, add Thai basil leaves, stir well together, and let the residual heat meld everything together. That's it! Serve your curry with jasmine rice or noodles. Enjoy!

Garnishing options

Add a few fresh Thai basil leaves over the curry for color and aroma.
Use julienned Kaffir lime leaves or thinly sliced red bell pepper for more flavors and colors.
For added heat, use chopped fresh chili peppers, serrano, habaneros, jalapenos, white or black pepper, and chili flakes (adjust quantity based on spice preference).
Add a slice or two of lime wedges for the citrusy flavor of the lime juice.

Helpful kitchen notes and tips

For extra flavor, toast coriander and cumin seeds before grinding them to make your yellow curry paste.
Use full-fat coconut milk for a creamier texture or light coconut milk for a lighter option.
Mae Ploy brand offers an excellent store-bought curry paste, but don't hesitate to experiment with other brands or prepare your yellow curry paste.
For intense flavors, prepare the curry paste and store it in the refrigerator for quick and easy curry-making.

Helpful kitchen tools for this recipe

What to serve with Thai Vegetarian Yellow Curry

Steamed jasmine rice: The fluffy rice complements the creamy curry perfectly.
Brown rice: For a healthier alternative with nutty undertones.
Rice noodles: Use rice noodles (Pad Thai noodles) or vermicelli noodles pair well with the curry.

Variations

Vegan Yellow Curry: Ensure you use vegan-friendly curry paste and replace fish sauce with soy sauce to make the curry fully plant-based.
Thai Yellow Curry with Shrimp: Swap tofu with shrimp, scallops, or fish for a seafood twist.

Substitutes

Instead of tofu, you can use tempeh or chickpeas for added protein.
Adjust the vegetables to your liking; zucchini, cauliflower, carrots, or eggplant work wonderfully in this curry.

Storage

Store any leftover curry in air-tight containers in the refrigerator for 2-3 days.
For longer storage, freeze the curry in ice cube trays, then transfer the curry cubes to a sealed freezer bag for future meal prep.

Top tip

Thai curries are excellent as leftovers for the next day. They are one of my favorite breakfast dishes EVER. Reheat the curry, serve over jasmine rice, AND add over-easy fried eggs. Enjoy the goey eggs over Thai curry and rice. Try it and thank me later. (;

Thai Vegetarian yellow curry with tofu in a pot.

Frequently Asked Questions

Can I make this curry spicier?

Absolutely! Adjust the quantity of chili peppers or add Thai chili for extra heat.

Can I use store-bought yellow curry paste?

Yes, store-bought curry paste is convenient, but making your own allows you to control the spice level and flavors.

Can I add more coconut cream for a richer curry?

Of course! If you prefer a creamier texture, add more coconut cream to your liking.

Is Thai yellow curry vegan-friendly?

Yes, this recipe can be easily adapted to be vegan-friendly by using plant-based curry paste and soy sauce instead of fish sauce.

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