Yellow curry is a favorite in our house lately. The flavor is warm and cozy, but also mild. Yellow curry doesn’t pack quite as much heat as other Thai curries like red curry or green curry, so it’s perfect for anyone who’s sensitive to heat.
Peanut oil. Or use another high-heat oil. Whatever you have on hand! Onion. Yellow curry paste. Check the ingredients on your curry paste to ensure it’s vegan. I use Maesri brand. Coconut milk. Preferably use the full-fat variety, in a can. Light coconut milk can be substituted, but your curry will be less rich and creamy. Definitely don’t use the type of coconut milk sold in cartons, or another type of non-dairy milk. Potato. The recipe calls for a russet potato, but you could substitute red or gold potatoes if that’s what you’ve got on hand. Green beans. Feel free to substitute another veggie if you’re not into green beans, but keep in mind that you might need to adjust the cook time. Most veggies cook quite a bit quicker than green beans. Tofu. Soy sauce. Or use gluten-free tamari for a gluten-free dish. Brown sugar. Use organic to keep the recipe vegan. Coconut sugar works as well. Tofu. Extra-firm or super firm tofu works best in this recipe. Water. Cornstarch. Salt. Cilantro. Cilantro haters can sub scallions or fresh basil. Rice. This is optional, for serving. Jasmine rice is preferred, but just about any variety will do!
Heat up some oil in a large pot, then add sliced onions. Cook the onions for a few minutes, until they begin to soften up, stirring them every so often. Add the curry paste and sauté it with the onions for about a minute. Stir in the coconut milk, diced potatoes, green beans, soy sauce, and brown sugar. Raise the heat and bring the liquid to a boil. Lower the heat and cover the pot. Let the curry simmer for about 20 minutes, until the potatoes and green beans are soft.
While the curry simmers, cook your tofu. Heat up some oil in a skillet, then add diced and pressed tofu. Cook the tofu for about 10 minutes, flipping it once or twice to get the cubes browned and crispy on multiple sides.
Take the lid off of the curry and stir in the tofu. Stir some cold water and cornstarch together in a small bowl or cup, then stir your cornstarch mixture into the curry. Let the curry continue simmering for just a minute or so, until it thickens up a bit.
Take the pot off of heat and give your curry a taste-test. Add some salt to taste and adjust any of the seasonings to your liking.
Serve your vegan yellow curry over rice with a sprinkle of fresh cilantro on top.
Can this recipe be made gluten-free? Yup! Just substitute gluten-free tamari for the soy sauce. Storage & shelf-life: Curry keeps great and make for excellent leftovers! Store leftover yellow curry in a sealed container in the fridge for up to 3 days. Can I substitute red or green curry paste? Sure! The dish won’t be yellow curry, but it should still be delicious! Is yellow curry spicy? Like pretty much all Thai curries, yellow curry has some heat to it. It is milder than most other Thai curries though!
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