This Thai Yellow Curry is the perfect cosy dinner! It’s super easy to make, filled with veggies and all comes together in 25 minutes!
I absolutely love Thai curry and Thai food. They scream comfort food and are especially great on a cold night to warm you up.
This Thai yellow curry is made with tofu so it’s also vegan so everyone can enjoy it! It’s also not too spicy compared to other Thai curry recipes.
I love making a batch for meal prep as you can have it over a few days. Use a variety of colorful seasonal veggies with fresh basil at the end for freshness.
Serve it with white basmati rice or jasmine rice and you’re good to go! Here is my recipe for Persian Rice which is what I serve it with.
Table of Contents
Ingredients to make Thai Yellow Curry
- Firm tofu is best to use in a curry as it will keep its shape once cooked. You can also use other protein such as chickpeas or even chicken thighs or shrimp if you’re not vegan
- Yellow curry paste is of course the key ingredient! You can easily find some at your supermarket or Asian grocer. Make sure to read the ingredient label to ensure you’re using a vegan brand if you are vegan or vegetarian as some can contain shrimp paste and fish sauce
If you can't find yellow curry paste, you can substitute it with green curry paste or red curry paste too
- Onion, Garlic cloves and Ginger are all sautéed as the base of the curry. Fresh ingredients are my preference as they will always taste better. Shallots work great too
- Carrots are one of my standard vegetables to add as they’re hearty and always in season
- Potatoes are always my favorite in a curry as they soak up the yummy curry. I’ve used white potatoes but sweet potatoes will also work
- Zucchini is a great vegetable to add when in season. I also love adding spinach, broccoli and green / red bell peppers or peas
- Vegetable stock is preferred to add more flavor. You can also add water too
- Coconut milk is key in a Thai curry! Use canned coconut milk and best to use full fat to make it extra creamy
- Fresh Thai basil leaves are added right at the end. If you can’t get your hands on Thai basil, regular basil is also great and what I have used here. Cilantro / coriander is also lovely to add at the end as a substitute
- Red pepper flakes are optional if you like the curry extra spicy! I’m a woos with spices so I don’t add any 🙂
How to make Thai Yellow Curry (Vegan)
Ever wonder how to make a yellow curry? Well, it's easier than you think! In 25 minutes you will have a delicious veggie and protein-filled dish which is all put together in these simple steps below.
- Start by preparing all your vegetables and protein. Cut them into similar bite-sized pieces. For me, this is an important step so every mouthful is consistent
- In a large pot, sauté onion in olive oil, and once translucent add ginger and garlic. Then add the yellow curry paste and sauté for a few minutes
- Now it's time to add in some vegetable stock
- Then add some coconut milk. Give it a stir through, place the lid on and bring it to a boil
- Once the curry is boiling, add in the potatoes and carrots and season with salt. Now place the lid on and let it simmer for about 10 minutes over medium-high heat. You will want the vegetables almost cooked through (TIP: If you notice that the broth has reduced too much or is too thick, then add a cup of vegetable stock to bring it back)
- Remove the lid, add in zucchini and tofu and cook for 2 minutes. Tear in some fresh basil leaves and it's ready to serve! I like to serve it with some white jasmine rice and with a good squeeze of lime
Tips for Thai Yellow Curry
- Ensure to fry the curry paste down for a few minutes once it's added to the pot. This brings out all the yummy flavors
- Use full fat coconut milk to make it extra creamy
- Check the curry paste label if you are Vegan! Some pastes can include shrimp paste
- Cook hearty vegetables first such as potatoes and carrots. These generally take longer to cook than other greens that you don't want to overcook
- To make it extra yellow, you can also add some turmeric powder or curry powder
This Thai yellow curry will keep in the refrigerator in an airtight container for 3-4 days. You can also make extra for meal prep and store it in the freezer for a month or longer
You can buy Thai curry pastes from your supermarket or also local Asian markets. They will usually have a larger range of sauces
More Tofu Recipes
More Asian Recipes
I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your Thai Yellow Curry (Vegan) photo on Instagram so I can share the love!
Thai Yellow Curry (Vegan)
- 350 g firm tofu
- 100 g yellow curry paste (4-5 tablespoons)
- 1 onion
- 2-3 garlic cloves
- 2 tablespoon diced ginger
- 2 carrots
- 1 large zucchini
- 2 medium potatoes
- 1-2 cups vegetable stock or water
- 400 ml canned coconut milk
- 2 handfuls fresh Thai basil leaves or regular basil
- Salt to taste
- Extra virgin olive oil
- Red pepper flakes (optional)
- White rice and a squeeze of lime juice
- Prepare ingredients, dice garlic and ginger, slice vegetables into similar bite-sized pieces, and dice tofu into cubes
- Sauté onion in olive oil and once translucent add the ginger and garlic. Add the curry paste and sauté for a few minutes until lovely and fragrant
- Add 1 cup of the vegetable stock along with the coconut milk, stir through and place the lid on and bring to the boil
- Add potatoes and carrots, season with salt and optional chili flakes. Place lid on and allow to simmer on medium-high heat until vegetables are almost cooked through (in about 8 to 10 mintues). If the broth has reduced too much or is too thick, add the second cup of vegetable stock
- Add zucchini and tofu and cook for 2 minutes. Tear in the basil leaves, serve with white jasmine rice with a squeeze of lime and enjoy your vegan Thai Yellow Curry