Thai Yellow Curry with Tofu
Rich, creamy, & delicious Thai Yellow Curry with Tofu.
Ingredients
- 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
Instructions
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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.
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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.
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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.
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Serve curry over rice and garnish with fresh Thai basil and sliced chili. Enjoy!