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Recipe

Thai Yellow Curry with Vegetables and Tofu

Scott Phillips

Servings: 4

This meatless curry is bursting with a rainbow of colorful vegetables and a range of textures, from crunchy bell peppers to soft tofu.

Create your own customized Thai curry with the Recipe Maker.

Ingredients

  • 1 (13.5- to 14-oz.) can coconut milk
  • 1/4 cup yellow curry paste
  • 1 cup lower-salt chicken broth, or homemade chicken or vegetable broth
  • 2 Tbs. light brown sugar or light brown palm sugar; more as needed
  • 1 tsp. fish sauce; more as needed
  • 3/4 cup bite-size green bean pieces
  • 3/4 cup sliced onions (1/2-inch-thick slices)
  • 3 stalks fresh lemongrass, trimmed, bruised, and cut into 3- to 4-inch pieces
  • 6 whole fresh or thawed frozen wild lime leaves (or substitute 1 tsp. finely grated lime zest)
  • 14 oz. extra-firm tofu, drained and cut into bite-size pieces
  • 3/4 cup diced bell peppers (red, orange, or yellow)
  • 3/4 cup oyster mushrooms, pulled apart into bite-size pieces
  • 3/4 cup loosely packed fresh Italian or Thai basil leaves
  • Lime wedges, for garnish

Nutritional Information

      Calories (kcal) : 420
      Fat Calories (kcal): 270
      Fat (g): 30
      Saturated Fat (g): 20
      Polyunsaturated Fat (g): 5
      Monounsaturated Fat (g): 3
      Cholesterol (mg): 0
      Sodium (mg): 1120
      Carbohydrates (g): 25
      Fiber (g): 7
      Protein (g): 21

Preparation

  • Shake the can of coconut milk or stir it well (this creates a consistent thickness, since the fat often solidifies at the top of the can).

    In a 3- to 4-quart saucepan or wok over medium heat, simmer 1/2 cup of the coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes. It will get very thick and shiny and may or may not separate; either is fine.

    Add the curry paste, whisk well, and cook, continuing to whisk, for 1 minute. Whisk in the broth, sugar, fish sauce, and remaining coconut milk. Bring to a simmer over medium-high heat.

    Add the green beans, onions, lemongrass, and lime leaves and continue to simmer, adjusting the heat as necessary.

    After 2 minutes, add the tofu, bell peppers, and oyster mushrooms and continue to simmer until everything is tender and cooked through, about 3 more minutes.

    Remove the curry from the heat. Season to taste with more sugar and fish sauce and stir in the basil. Transfer to a serving bowl (or serve right out of the pot). Remove the lemongrass and lime leaves or tell your guests to eat around them. Garnish with the lime wedges.

Reviews

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Reviews

  • maryflaum | 02/12/2013

    this turned out fantastic! I did add peas & cauliflower and doubled the amount of green beans. I will make this again asap! My husband said "it's the best curry you've ever made" Thanks Robert Danhi for a great recipe

  • User avater
    steffkelsey | 03/14/2012

    Was great! Spent some time drying the tofu by cubing it and letting it sit on a bed of paper towels in the fridge overnight. It ended up being so soft and flavorful. Had to use red curry paste because that was all I could find at the store. Was not too hot with 1/4 of curry paste. Served with some homemade buckwheat pasta. Everyone raved!

  • Abigail1 | 02/24/2012

    This was so hot we couldn't eat it without rinsing it; 1/4 cup of curry should probably be 1 tablespooon--you can always add more~

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