Vegan Keto Friendly Thai Yellow Curry Recipes

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VEGAN KETO-FRIENDLY THAI YELLOW CURRY



Vegan Keto-Friendly Thai Yellow Curry image

This delicious vegan Thai yellow curry is made with tofu, broccoli, and zucchini and served over cauliflower rice, making it keto-friendly.

Provided by Stevie Youssef

Categories     World Cuisine Recipes     Asian     Thai

Time 50m

Yield 4

Number Of Ingredients 13

6 tablespoons medium-chain triglyceride (MCT) oil, divided
5 tablespoons Thai yellow curry paste (such as Mae Ploy®)
1 (12 ounce) package extra-firm tofu, cubed
½ onion, chopped
3 tablespoons soy sauce
3 tablespoons apple cider vinegar
4 cloves garlic, minced
2 large zucchini, sliced
1 head broccoli, cut into florets
1 ½ cups vegetable stock
1 (14 ounce) can cream of coconut
2 cups cauliflower rice
2 limes, halved

Steps:

  • Heat 4 tablespoons oil in a large saucepan over medium heat and cook curry paste until fragrant and starting to break up, about 3 minutes. Add tofu and onion. Stir to coat with curry paste and cook until tofu releases its moisture and starts to look drier, 3 to 5 minutes. Mix in soy sauce and vinegar. Stir in garlic, zucchini, and broccoli.
  • Mix everything in the saucepan well and cook until vegetables are tender, 5 to 7 minutes. If vegetables are not releasing enough moisture, add a splash of vegetable stock to prevent sticking too much; keep the heat medium to medium-high.
  • Once everything is yellow-tinged from the paste and your kitchen smells amazing, the vegetables should be looking brighter but not overcooked, and the pot should be making a high sizzling sound. Pour in vegetable stock and coconut cream. Mix, scraping the bottom to bring up any flavor bits, and lower heat. Only cover the saucepan if the amount of liquid looks very little compared to vegetables and tofu. Simmer for 5 to 10 minutes, checking every few minutes because it shouldn't take long from this point to warm through and meld flavors.
  • Meanwhile, heat remaining 2 tablespoons oil in a large skillet and add about 1/2 cup cauliflower rice, enough for 1 serving, in a thin layer. Cook until tender, about 2 minutes or longer, depending on your texture preference. Cook remaining cauliflower rice in batches depending on how many people are eating.
  • Check in on the curry and season with salt and pepper to taste. Curry texture should be thick and creamy and should taste a little tangy, a little coconutty, and have that aromatic kick characteristic of yellow curry. If the curry paste isn't shining through as much as you'd like, add a little glob of it and stir to dissolve. If you want more umami, add a little splash of soy sauce. If you want it more yellow, a pinch of turmeric powder can give it that brighter color.
  • Add 1/2 cup of cauliflower rice to a bowl and squeeze 1/2 a lime on top. Top with yellow curry.

Nutrition Facts : Calories 723.4 calories, Carbohydrate 82.2 g, Fat 41.9 g, Fiber 8.8 g, Protein 16.5 g, SaturatedFat 35.4 g, Sodium 1320.5 mg, Sugar 59.4 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

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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