Rich, creamy, & delicious Thai Yellow Curry with Tofu.
This Thai Yellow Curry with Tofu is rich in flavor and oh so creamy in texture. It’s simple and easy to make and perfect for a delicious weeknight dinner!
If you ask me what my favorite food is, I will hands down always say a Thai curry. My new favorite Thai curry might be yellow – I can’t get enough of the added potatoes and carrots!
Thai yellow curry paste typically contains dried shrimp. To make this recipe vegan, omit the additional fish sauce and use a vegan-friendly Thai yellow curry paste – here are a couple options:
You can also sub the tofu for chicken, pork, or shrimp, if you prefer!
How to make Thai Yellow Curry with Tofu:
- Heat 2 tbsp of high-heat oil in a large skillet over medium-high heat. Add cut tofu in a single layer. Cook until tofu is brown on all sides. I recommend not touching or moving the tofu for a few minutes, so a crust can form, help to prevent ripping. Season with salt, transfer to a plate, and set aside.
- In the same skillet, heat 1 tbsp high-heat oil. Add curry paste and cook until it drys out and is fragrant, about 2-3 minutes. Stir frequently. Add ¼ cup coconut milk, stir to dissolve, and cook for 1 minute. Add the remaining coconut milk, broth, potato, onion, carrot, fish sauce, and sugar. Stir well and simmer, covered for about 15 minutes, until the potatoes have softened.
- Add the cooked tofu and bamboo shoots to the skillet. Cook for a few minutes until tofu has warmed through. Taste for seasoning: thin sauce with stock or water, add salt, fish sauce or sugar if needed.
- Serve curry over rice and garnish with fresh Thai basil and sliced chili. Enjoy!
Why you’ll love this Thai Yellow Curry with Tofu:
- Creamy & rich
- Packed with flavor and texture
- Simple and easy to make
- Perfect weeknight dinner
- Can easily be made vegan/vegetarian!
Frequently asked questions:
How can I make this recipe vegan?
Omit the additional fish sauce and use a vegan-friendly Thai yellow curry paste – here are a couple options:
You can also substitute the tofu for chicken, pork, or shrimp if you prefer.
What are your favorite Thai Yellow Curry Paste?
I love Mae Ploy (and it happens to be vegan-friendly) and Aroy-D! Using a high-quality curry paste is key, since that’s where most of the flavor is coming from in the dish.
Where do I find bamboo shots?
You may be able to find it in the international section of most grocery stores. If not, Asian grocery markets will carry it!
If you’re looking for more yummy curry recipes, you’ll also love this Creamy Harissa Chickpea Curry, this Vegan Thai Green Curry, and this Vegan Butternut Squash & Chickpea Coconut Curry.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Rich, creamy, & delicious Thai Yellow Curry with Tofu.
- 1-14 oz. pkg extra-firm tofu, pressed and drained, cut into strips
- 3 tbsp high-heat, neutral flavored oil (avocado, grapeseed, etc), divided
- ¼ cup high-quality Thai yellow curry paste
- 1 ½ cups full-fat coconut milk
- ¾ cup low-sodium vegetable broth
- 1 medium yukon gold potato, peeled and cut into 2" cubes
- ¼ medium white onion, roughly chopped
- 1 medium carrot, peeled and sliced on diagonal
- (Optional): 1 tbsp fish sauce
- 1 tsp granulated sugar
- ⅓ cup bamboo shoots, rinsed and drained
- To serve: Jasmine rice
- Garnish: fresh Thai basil, sliced red chili
-
Heat 2 tbsp of high-heat oil in a large skillet over medium-high heat. Add cut tofu in a single layer. Cook until tofu is brown on all sides. I recommend not touching or moving the tofu for a few minutes, so a crust can form, help to prevent ripping. Season with salt, transfer to a plate, and set aside.
-
In the same skillet, heat 1 tbsp high-heat oil. Add curry paste and cook until it drys out and is fragrant, about 2-3 minutes. Stir frequently. Add ¼ cup coconut milk, stir to dissolve, and cook for 1 minute. Add the remaining coconut milk, broth, potato, onion, carrot, fish sauce, and sugar. Stir well and simmer, covered for about 15 minutes, until the potatoes have softened.
-
Add the cooked tofu and bamboo shoots to the skillet. Cook for a few minutes until tofu has warmed through. Taste for seasoning: thin sauce with stock or water, add salt, fish sauce or sugar if needed.
-
Serve curry over rice and garnish with fresh Thai basil and sliced chili. Enjoy!
I made this tonight and it was so delicious! I used half the amount of curry paste so it wasn’t too spicy and it was perfect! I used more veggies than was written plus a red bell pepper, garlic and ginger. Thanks for the recipe!