What is the best way to cook the coconut milk for this curry?

Pour in half the coconut milk with the fried curry paste and cook on medium heat for 5-10 minutes, stirring regularly, until the fat in the coconut milk begins to separate.

When should I add the zucchini and tofu to the curry?

Add the sliced zucchini and diced firm tofu just 5 minutes before the other vegetables (onions, carrots, eggplant) are done cooking, to prevent them from becoming overcooked.

What vegetables are included in this Thai Yellow Tofu Curry?

This curry features a hearty mix of sliced onions, carrots, eggplant, and zucchini, providing a variety of textures and nutrients.

What are the recommended serving suggestions for this curry?

Serve this Thai Yellow Tofu Curry hot with cooked rice, garnished with chopped parsley or coriander, and a sprinkle of sesame seeds for added flavor and texture.

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Thai Yellow Tofu Curry
[Vegan]

KB By: Kristina Jug & Mitja Bezenšek

Author Bio

We are two food lovers & travel enthusiasts from the tiny country of Slovenia, EU.... Read More

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A vibrant bowl of creamy Thai Yellow Tofu Curry, rich with yellow sauce, diced tofu, and colorful vegetables like carrots and zucchini, garnished with fresh green herbs and sesame seeds, served alongside white rice.

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Discover more recipes with these ingredients

Thai Yellow Tofu Curry [Vegan]

Dairy Free

Vegan

A Thai inspired Vegan Yellow Tofu Curry is ready on the table in less than 30-minutes! Super easy and delicious. This dish is great for meal-prep, as it will keep really well refrigerated up to 3 days.

Ingredients You Need for Thai Yellow Tofu Curry [Vegan]

3 teaspoons yellow curry paste
2 cups coconut milk
2 cups vegetable stock
2 small onions
2 carrots
1 eggplant, small
1 zucchini
7 ounces firm tofu
pinch of salt
1 tablespoon vegetable oil

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How to Prepare Thai Yellow Tofu Curry [Vegan]

In a pot heat a spoon of vegetable oil. Add yellow curry paste and gently fry it, while stirring.
Pour in half the coconut milk and continue cooking on medium heat, stirring regularly. Cook the milk with the curry paste for about 5-10 minutes, until the fat in the coconut milk starts to separate.
To the pot add sliced onions, carrot, and eggplant, pour in the rest of the coconut milk, and the vegetable stock. Season to taste with salt, and cook the curry on low until the vegetables turn soft, or about 15 minutes.
5 minutes before the vegetables are done, add sliced zucchini and diced tofu.
Serve with cooked rice, chopped parsley or coriander and sprinkle with sesame seeds.