With its rich coconut milk base, mild spice, and plenty of tofu and vegetables, this vegetarian yellow curry is a great choice for a weeknight Thai meal.
Fry the Tofu: Cut firm tofu into bite-sized cubes and press between paper towels to drain excess water. In a shallow pan, heat approximately 2 Tablespoons of a mild-tasting oil such as canola to medium high. Add the pressed tofu cubes and allow to cook until golden brown and crispy on all sides. Remove from pan and place on paper towels to soak up excess oil.
Break the Coconut Milk: Open the can of coconut milk and scoop the top thicker portion (approximately ½ cup) into a large wok. Turn the heat to medium high and allow the coconut milk to cook until it is bubbling and there is an oily film on the surface. This should take approximately 3-5 minutes.
Fry the Curry Paste: Add the yellow curry paste to the separated coconut milk and stir to incorporate. Allow the curry paste and coconut milk mixture to cook until the oily film reappears, being careful not to allow the paste to burn.
Make the Curry Sauce: Add the rest of the coconut milk and 1-2 cups of water, depending on the consistency you prefer.
Add the Tofu and Vegetables: Then add the vegetables, starting with the one that takes the longest to cook, and allow to simmer until all of the vegetables are tender but still firm. Add the fried tofu pieces last.
Adjust Seasonings: Taste the curry and adjust the seasonings as needed with salt and sugar. Take off the heat and serve with a side of warm jasmine rice.
Notes
Traditional Thai yellow curries are served with a side of the cucumber salad known as Ajaad. If you'd like to serve it with this vegetarian version, you can find the recipe under Chicken Satay as it is also commonly served with Satay.