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Yellow Curry with Tofu
Mild, golden Thai yellow curry with tofu, potato and carrot. Frying the curry paste in oil for a minute or two before the coconut milk goes in wakes up its flavour instead of leaving the curry tasting flat.
Total time
45 min
Prep
20 min
Cook
25 min
Difficulty
easy
Cuisine
Thai
veganvegetariangluten-free
Ingredients
400gfirm tofu, cubed and fried
2 tbspyellow curry paste
400mlcoconut milk
200gpotatoes, cubed
1carrot, sliced
2 tbspsoy sauce
1 tbsppalm sugar
3 tbspvegetable oil
Instructions
1
Fry curry paste in oil 1–2 minutes.
2
Add coconut milk, bring to simmer.
3
Add potatoes and carrot, cook 15 minutes until tender.
4
Add fried tofu, soy sauce and palm sugar.
5
Simmer 5 minutes. Serve with jasmine rice.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
525
Protein
19.8g
Fat
42.8g
Carbs
21.7g
Fiber
5g
Sodium
449mg
Reviews
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★★★★★
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