Thai Dinner | Curry | Stovetop | Vegetables | Vegetarian
ByPraew
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This vegan yellow curry recipe is perfect for meal prep, mixing potatoes and healthy vegetables in a delicious sauce. It’s a quick and easy family dish that pairs great with jasmine rice for a comforting meal everyone will love.
This vegan curry is a reader’s request. Although I’m not a vegetarian, I do enjoy the occasional meat-free days, with vegetarian Thai green curry and Thai mushroom curry being some of my top picks.
If you have any recipe requests of your own, please do not hesitate to contact me!
Vegan yellow curry is a plant-based version of the traditional Thai dish, with aromatic curry paste, coconut milk, and vegetables. It’s a saucy dish that’s typically served over jasmine rice, perfect for a family dinner.What is vegan yellow curry
Vegan Thai potato curry
You’ll love this vegan Thai potato curry for its versatility. If you’re not sure what to do with leftover vegetables, you can just toss them in this yellow curry that’s perfect for cleaning out your fridge.
It’s an easy to make vegan curry, and you can mix the potatoes with anything you have on hand. Simply add your favorite ingredients to the yellow coconut sauce, and you’ve got a tasty meal that’s healthy too.
And whether you like spicy Thai food or mild, this recipe works both ways. You can simply toss in some extra chilies if you like it spicy!
This vegan curry is your answer to anything – it’s a cozy, feel-good meal that’s perfect for any day of the week.
Vegan curry paste
An important thing about making vegan curries is to keep in mind the curry pastes. Many Thai curry pastes include shrimp paste, so pay attention when you’re shopping for one.
You can also make one yourself with this recipe for yellow curry paste, or use my recipes for Thai green curry paste and Thai red curry paste for a variation.
My recipes for authentic Thai red curry, gaeng panang, Thai green curry, and gaeng massaman are made with meat or seafood, but you can simply leave out the meat and add veggies or plant-based protein instead.
Ingredients
Ingredients can be sourced at Asian grocery stores and Asian markets.
The exact measurements are in the recipe card at the end of this post.
- Firm tofu – Opt for firm or extra firm tofu when making curries, they’re perfect for soaking up that rich yellow coconut curry sauce. Avoid silken tofu, as this might fall apart in the simmering sauce.
- Coconut milk – The secret to a rich curry is in reducing some of the coconut milk until it’s slightly thickened, which concentrates its flavors and creates a creamy base for your curry.
- Yellow curry paste – You can buy yellow curry paste in Asian grocery stores, at your local Asian markets, or in the international aisle of most grocery stores. Opt for Mae Ploy or Maesri. Its key ingredients are turmeric, galangal, lemongrass, and a hint of heat.
- Carrots, onions – These are two vegetables that are great in vegetarian Thai curries. Carrots retain their crunch and onions add a mild onion flavor.
- Potatoes – Potatoes are a great source of carbs and are like comfort food when added to curries, absorbing the flavors of the sauce like a dream.
- Palm sugar – Palm sugar adds a caramel-like sweetness that’s distinct from white and brown sugar.
- Salt – Essential for rounding out the flavors. Since this is a vegan recipe, we’re using salt instead of fish sauce.
How to make vegan curry
Step 1: Press the tofu to remove excess moisture, then cut into small cubes. Heat a small amount of oil in a non-stick skillet over medium heat. Sauté the tofu cubes, turning occasionally, until they’re crisp.
Step 2: Pour a quarter of the coconut milk into a large wok or pot. Allow the milk to reduce, stirring occasionally. When you notice the oil beginning to separate from the milk, proceed to the next step.
Step 3: Add the yellow curry paste to the reduced coconut milk. Cook and stir until the mixture becomes aromatic.
Step 4: Add the remaining coconut milk, palm sugar, salt, potatoes, carrots, and onions. Reduce the heat to low and let the curry gently simmer for about 8 minutes, or until the vegetables and potatoes are tender. Add the fried tofu, stir to combine, and then remove from the heat. Serve immediately with rice. Enjoy!
Kitchenware
- Blender or food processor if you’re making curry paste from scratch
- Cutting board and a sharp knife
- Measuring spoons and cups
- Spatula or wooden spoon
- Large wok or pot
Customizing Thai tofu curry
Customize this Thai tofu curry to your taste to make it even more delicious.
Seasonings: Before serving, make sure to taste-test and adjust the seasonings to your taste.
Vegetables: You can add any curry vegetables you have on hand. Bell peppers, Thai eggplants, green beans, bamboo shoots, broccoli, and mushrooms are all good choices.
Proteins: Firm tofu is a classic plant-based protein, but feel free to substitute it with chickpeas or tempeh.
Serving Thai yellow curry with tofu
Yellow curry goes with jasmine rice and vermicelli noodles. Some delicious side-dishes are vegetarian fried cabbage and Thai basil recipe vegetarian.
Thai vegan curry storage and make ahead
Storing: Let your leftovers cool to room temperature and transfer them into an airtight container. You can keep it in the fridge for up to 3 days.
Reheating: Reheat on the stove top over medium heat until warm. If desired, you can add fresh vegetables and protein.
Make ahead: You can prepare this vegan curry in advance and allow the flavors to deepen overnight in the fridge. It’s great for tomorrow’s lunch and makes an easy dinner for the days to come!
Frequently asked questions
Is yellow curry vegan?
Yellow curry can be vegan if you use plant-based ingredients and ensure the curry paste doesn’t contain shrimp paste.
Can I make this with an instant pot?
Yes, an instant pot is great for making Thai curries.
Is this recipe gluten-free?
Yes, the ingredients used in this recipe are naturally gluten-free. If you decide to add soy sauce, make sure you use a gluten-free one.
Vegetarian Thai recipes
- Thai basil recipe vegetarian
- Vegetarian Thai fried rice
- Vegetarian fried cabbage
- Garlic chive dumplings
- Khao tom mud
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Vegan Yellow Curry Recipe
This vegan yellow curry recipe makes a delicious meal that's perfect with the family. Serve with jasmine rice to soak up all that creamy sauce!
Praew
Prep Time 10 minutes minutes
Cook Time 15 minutes minutes
Total Time 25 minutes minutes
Cuisine Thai
Course Main Course
Serving Size 2 people
Ingredients
- 13.5 fluid ounces coconut milk
- 1.5 tablespoon yellow curry paste see notes
- 1 tablespoon palm sugar
- 2 teaspoons salt
- 1 potato small cubes
- 1/2 carrot small cubes
- 1/2 onion sliced
- 7 ounces firm tofu cubed
Instructions
Press the tofu to remove excess moisture, then cut into small cubes. Heat a small amount of oil in a non-stick skillet over medium heat. Sauté the tofu cubes, turning occasionally, until they’re crisp.
Pour a quarter of the coconut milk into a large wok or pot. Allow the milk to reduce, stirring occasionally. When you notice the oil beginning to separate from the milk, proceed to the next step.
Add the yellow curry paste to the reduced coconut milk. Cook and stir until the mixture becomes aromatic.
Add the remaining coconut milk, palm sugar, salt, potatoes, carrots, and onions. Reduce the heat to low and let the curry gently simmer for about 8 minutes, or until the vegetables and potatoes are tender.
Add the fried tofu, stir to combine, and then remove from the heat. Serve immediately with rice. Enjoy!
Notes
- Use the nutrition card in this recipe as a guideline.
- Yellow curry paste- You can buy yellow curry paste in Asian grocery stores, at your local Asian markets, or in the international aisle of most grocery stores. Opt for Mae Ploy or Maesri.
