Name: Thai-Style Vegetarian Yellow Curry
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Firm tofu, cubed - 1 (16 ounce) package; Vegetable oil - 2 tablespoons; Coconut milk, divided - 1 (14 ounce) can; Yellow curry paste - 2 tablespoons; Vegetable broth, or more as needed - 1 cup; Potatoes, peeled and cubed - 2 medium; Chopped carrots - 1 cup; Chopped green bell pepper - ¾ cup; Snow peas - ¾ cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Thai-Style Vegetarian Yellow Curry

1. Firm tofu, cubed - 1 (16 ounce) package

2. Vegetable oil - 2 tablespoons

3. Coconut milk, divided - 1 (14 ounce) can

4. Yellow curry paste - 2 tablespoons

5. Vegetable broth, or more as needed - 1 cup

6. Potatoes, peeled and cubed - 2 medium

7. Chopped carrots - 1 cup

8. Chopped green bell pepper - ¾ cup

9. Snow peas - ¾ cup

How to cook deliciously - Thai-Style Vegetarian Yellow Curry

1. Stage

Press tofu cubes between towels to drain excess water.

2. Stage

Heat oil in a shallow pan over medium heat. Cook tofu in the hot oil until golden brown and crispy on all sides, 5 to 7 minutes. Remove and place on towels to soak up excess oil.

3. Stage

Open the can of coconut milk and scoop out the thicker top portion into a large wok or pan. Save the watery bottom portion. Cook over medium-high heat until bubbling and a thin layer of oil appears on the top, about 5 minutes. Add curry paste and stir to incorporate. Allow to cook, stirring so this mixture does not stick or burn, until the oil film reappears.

4. Stage

Add the rest of the coconut milk and enough vegetable broth to reach desired consistency; bring to a simmer. Stir in potatoes and simmer until almost tender, 10 to 15 minutes. Stir in carrots, bell pepper, and snow peas; simmer until crisp-tender, about 5 minutes. Add tofu and heat through, 5 to 10 minutes. Serve.