Thaiyellowcurryvegan Recipes

THAI-STYLE VEGETARIAN YELLOW CURRY

Thai-Style Vegetarian Yellow Curry image

A semi-spicy, delicious vegetarian yellow curry. Enjoy this with brown or white jasmine rice!

Provided by Marina Hobson

Categories World Cuisine Recipes Asian Thai Main Dishes Curry

Time 55m

Yield 4

Number Of Ingredients 9

Ingredients

1 (16 ounce) package firm tofu, cubed
2 tablespoons vegetable oil
1 (14 ounce) can coconut milk, divided
2 tablespoons yellow curry paste
1 cup vegetable broth, or more as needed
2 medium potatoes, peeled and cubed
1 cup chopped carrots
¾ cup chopped green bell pepper
¾ cup snow peas

Steps:

Press tofu cubes between towels to drain excess water.
Heat oil in a shallow pan over medium heat. Cook tofu in the hot oil until golden brown and crispy on all sides, 5 to 7 minutes. Remove and place on towels to soak up excess oil.
Open the can of coconut milk and scoop out the thicker top portion into a large wok or pan. Save the watery bottom portion. Cook over medium-high heat until bubbling and a thin layer of oil appears on the top, about 5 minutes. Add curry paste and stir to incorporate. Allow to cook, stirring so this mixture does not stick or burn, until the oil film reappears.
Add the rest of the coconut milk and enough vegetable broth to reach desired consistency; bring to a simmer. Stir in potatoes and simmer until almost tender, 10 to 15 minutes. Stir in carrots, bell pepper, and snow peas; simmer until crisp-tender, about 5 minutes. Add tofu and heat through, 5 to 10 minutes. Serve.

Nutrition Facts : Calories 461.5 calories, Carbohydrate 31.7 g, Fat 33.5 g, Fiber 5.9 g, Protein 14.6 g, SaturatedFat 20.5 g, Sodium 310.7 mg, Sugar 5.6 g

VEGETARIAN YELLOW CURRY

Vegetarian Yellow Curry image

This is the best curry dish I have ever had. A Japanese roommate and I made it up in college on a dark winter night to avoid writing final papers out of the leftovers we dug up in the kitchen. The curry paste is easy to find in little cans at import stores, and you can add as little or as much spice as you want to the dish. It is both one pot and vegetarian. Serve over a big scoop of rice and garnish with peanuts, cilantro, and raisins.

Provided by Karin Landers

Time 1h5m

Yield 6

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
2 cloves garlic, minced
2 tablespoons curry paste, or more to taste
1 dried red chile pepper
1 medium onion, chopped
1 (12 ounce) package firm tofu, drained and cubed
2 small potatoes, cubed
2 medium carrots, chopped
2 stalks celery, chopped
salt and ground black pepper to taste
2 (14 ounce) cans coconut milk
1 cup milk, or more to taste
2 medium zucchini, chopped
1 (16 ounce) bag fresh spinach

Steps:

Heat a large pot over medium-high heat. Add olive oil and garlic; cook until garlic is gently browned, about 1 minute. Add curry paste and whole chile pepper; pan-fry until fragrant, 1 to 2 minutes. Add onion; cook until softened but not yet translucent, 3 to 5 minutes.
Add tofu; pan-fry until all sides are browned, 3 to 5 minutes. Add potatoes, carrots, and celery. Season mixture with salt and pepper. Saute until carrots and celery begin to soften, about 3 minutes.
Add coconut milk and regular milk to cover vegetables. Add zucchini and cover. Reduce heat to medium-low and simmer until all vegetables are soft and potatoes are cooked, about 20 minutes. Add spinach and stir until wilted, 1 to 2 minutes.
Remove chile pepper before serving.

Nutrition Facts : Calories 454.7 calories, Carbohydrate 26.6 g, Cholesterol 3.3 mg, Fat 36.4 g, Fiber 6.4 g, Protein 13.2 g, SaturatedFat 26.3 g, Sodium 229.1 mg, Sugar 6.3 g

THAI YELLOW CURRY - VEGAN

Thai Yellow Curry - Vegan image

As a student, I can't really afford to visit Thai restaurants daily...otherwise I would. Yellow curry is one of my favorite Thai dishes. This is a recipe I've modified to my own taste and diet. Hope you enjoy it as much as my friends and I have!

Provided by Dustin Brubaker

Categories Curries

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

1/3 cup peanut oil
4 tablespoons yellow curry paste, for medium-hot dish
2 cloves garlic, finely chopped
2 (14 ounce) cans coconut milk
1 cup vegetable broth
1 inch fresh ginger, cut in thick slices
2 large potatoes, peeled and cubed
1 large onion, coarsely chopped
1 red bell pepper, seeded and cut in strips
1 green bell pepper, seeded and cut in strips
2 cups carrots, cut in thick slices
1 cup mushroom, sliced
4 tablespoons soy sauce
3 tablespoons brown sugar
1/4 cup cilantro, chopped (optional)
4 cups white rice, steamed

Steps:

In a deep frying pan or wok, heat oil over medium heat until hot.
Add curry paste and garlic and cook, stirring for about 30 seconds.
Slowly stir in coconut milk and vegetable broth.
Reduce heat to simmer; add potatoes and cook for 10 to 15 minutes.
Add ginger, onion, and peppers; cook until tender, about 7 minutes.
Add carrots, mushrooms, soy sauce, and brown sugar.
When heated through, serve over individual plates of hot rice.
Garnish with cilantro.

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