Vegan
Read below for my Thai Yellow Vegetable Curry Recipe:
One of my favorite foods is Thai food and one of my favorite dishes of all time is a comforting, thick vegetable-forward Thai curry. But why not add tofu to this lovely mélange of vegetables? Check out my recipe for a quick, yet mouthwateringly delicious Thai yellow vegetable curry recipe featuring eggplant, red pepper, and tofu!
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Thai Yellow Vegetable Curry Recipe
4
servings40
minutes20
minutesIngredients
- Tofu
1 lb extra firm tofu
2 tbsp grapeseed oil
1.5 tbsp five spice marinade
1.5 tbsp tamari (or soy sauce)
- Curry
1.75 cans coconut milk (full fat) (13 oz each)
2.5 tbsp red curry paste (if you don’t eat shellfish, make sure your paste is vegan)
4 tbsp thin soy sauce (fish sauce is fine if you aren’t vegetarian)
2.5 tbsp coconut sugar
2.5 tbsp turmeric
1/2 cup veggie broth
1 tbsp corn starch mixed with water for a paste
- Veggies
1 eggplant (diced)
1 red pepper (thinly sliced into 1/2 inch pieces)
2 tbsp ginger (minced)
3 cloves garlic (minced)
2 tbsp olive oil
salt/pepper to taste
- Garnish
1 stalk green onion (chopped)
2 dashes chili oil (to taste)
Jasmine rice or noodles for serving
2 tbsp cilantro (loosely chopped)
Directions
- Tofu
- Drain your tofu for at least 30 minutes. Wrap it in a paper towel on top of a chopping board and put something heavy on top of it (a tea kettle works). While it’s draining, you can work on your vegetable prep.
- Once it has been drained, chop your tofu into 1 inch pieces.
- In a medium pan, heat up your grapeseed oil on medium heat and when it’s ready add your tofu.
- Sauté the tofu for about 3-5 minutes on each side flipping over once and add the tamari and five spice marinade to lightly coat.
- When your tofu is done cooking, set aside, and chop each piece in half so it is smaller for the curry.
- Veggies
- Preheat your oven to 400 F. Chop the eggplant and red pepper. Lay them on a baking sheet and drizzle with olive oil, salt/pepper.
- Bake for 25 minutes (flipping halfway) – the eggplant doesn’t need to be 100% cooked since it’ll cook more in the curry. While it’s baking, you can start your curry.
- Curry
- In a Dutch oven or large deep pot, add your coconut milk on medium heat. Once it’s bubbling, add your Thai curry paste (see here for a vegan curry paste), soy sauce, coconut sugar, and turmeric. Stir together for 1-2 minutes.
- Add veggie broth, bring to a boil, then add your corn starch/water paste to thicken the broth. Stir and simmer on low for 10 minutes.
- Chop your ginger, garlic, cilantro, and green onion. When your curry has thickened, add the eggplant and red pepper. Simmer for 2-3 minutes.
- Add your garlic/ginger to the curry and simmer for 1-2 minutes. Season to taste and drizzle with chili oil for an added kick. Garnish with cilantro and green onion.
- Serve with jasmine rice or noodles!
Notes
- If you want more of a kick, chop up a Serrano pepper and add it to half a cup of white vinegar. Let it sit for about 30 minutes.
- If you like more spice in the curry, add more red curry paste and chili oil.
- If you want your curry to be more yellow, add more turmeric.
- If you want your curry to be thinner, add more vegetable broth.
- If you want your curry to be thicker, add more corn starch.
This recipe was inspired by Night Market.
Hungry for more recipes, check them out here.
Oooh I love a good Thai curry and this looks amazing! I’m going to make it this weekend.
Thank you! Yes, lmk how it goes!
Omg the curry sauce was amazing. Thank you for sharing this!
Yayy glad you liked it!