This Vegetarian Yellow Curry features crispy fried tofu and an assortment of vegetables bathed in a rich Thai curry sauce. The mild spice of the yellow curry, the richness of the coconut milk, and the crunchiness of the vegetables all work together to make this dish delightful. It's rich and substantial without being heavy.
Thai yellow curry is one of the most popular dishes at western Thai restaurants for good reason. It is less spicy than most other Thai curries, making it a good starting point for those who are new to Thai flavors. In addition, the traditional version of yellow curry is made with chicken and potatoes, two ingredients that are familiar to the western palate. Indeed, this recipe for Yellow Curry with Chicken is one of the most popular dishes on this site to date.
Fortunately, Thai yellow curry is also endlessly adaptable. By starting with the same yellow curry base, you can change the other ingredients and come up with an entirely new variation. To make this Vegetarian Yellow Curry, I swapped the chicken for crispy fried tofu and the potatoes for an assortment of fresh vegetables. This vegetarian dish has the same delicious, rich yellow curry flavor without the heaviness of meat and potatoes.
Ingredients
- Coconut Milk: Coconut milk forms the base of this yellow curry. It's easiest to use canned coconut milk. The coconut milk will separate into a denser, creamier layer and a thinner layer in the can. Without shaking the can, open it and use the top creamy layer to fry the curry paste. The bottom thinner layer will be added to form the curry sauce.
- Yellow Curry Paste: Yellow curry paste is known as Gang Garee / Gang Karee paste in Thai. It is made from the standard Thai curry paste ingredients such as red chilis, lemongrass, galanga, and makrut lime peel in addition to more traditional Indian curry ingredients such as curry powder and turmeric. Mae Anong, Mae Ploy, and MaeSri are some of our favorite brands of Thai curry pastes.
- Water: Water is used to thin out the curry. A vegetable broth could be used instead of water for more flavor, if you prefer.
- Firm Tofu: You can make crispy fried tofu by pan frying bite-sized pieces of firm tofu until they are golden brown. The crispy shell helps the tofu stand up to the curry sauce so that it doesn't break apart while cooking.
- Assortment of Vegetables: You can use any assortment of vegetables you like in this vegetarian version of Thai yellow curry. I used broccoli, baby corn, green beans, and carrots for this rendition. Kabocha squash, bamboo shoots, or sugar snap peas would be other good choices.
- Salt and Sugar (Optional): Depending on the brand of curry paste you use, you may find a little salt and/or sugar will help round out the curry. It's best to taste the curry before adding these seasonings to determine if and how much is needed.
Instructions
This vegetarian yellow curry comes together fairly quickly. You'll start by frying the tofu and prepping the fresh vegetables. Then it's a simple matter of making the curry and allowing all of the ingredients to simmer and soak up all of the wonderful curry flavor.
- Fry the Tofu: Cut the 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.
- Fry the Curry Paste: Heat the thicker part of the coconut milk over medium heat until it starts to separate into oily bubbles. 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 and the curry paste is aromatic, being careful not to allow the paste to burn.
- Make the Curry: Add the rest of the coconut milk and 1-2 cups of water or vegetable broth, depending on the consistency you prefer. 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. Add salt or sugar to your taste preference. Take off the heat and serve with a side of warm jasmine rice.
Vegan Yellow Curry
This vegetarian yellow curry can easily be transformed into a vegan yellow curry with some attention to the products used. Many traditional Thai curry pastes start with shrimp paste as their base. However, commercial curry pastes are now available without animal products. Just be sure to check the label.
This vegetarian yellow curry featuring crispy fried tofu and fresh vegetables is a wonderful variation of the more traditional Thai yellow curry made with chicken and potatoes. It is rich and satisfying without being heavy. It's also highly adaptable, and would work well with any number of different protein sources or vegetables.
Recipe
Vegetarian Yellow Curry | Gang Karee | แกงกะหรี่
Ingredients
- 1 14-ounce can of coconut milk
- 2 tablespoons yellow curry paste
- 1-2 cups water
- 1 16-ounce block of firm tofu
- ½ cup broccoli florets
- ¼ cup baby corn cut into halves
- ¼ cup green beans cut into 1" pieces
- ¼ cup carrots cut into 1" sticks
- ½ teaspoon salt (optional)
- ½ teaspoon sugar (optional)
Instructions
- 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.
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