Cooking With Ayeh

menu icon
go to homepage
  • Recipes
  • Easy Dinners
  • About
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Easy Dinners
    • About
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Recipes » Mains

    Thai Yellow Curry (Vegan)

    BY Ayeh Manfre · UPDATED: Mar 5, 25 · PUBLISHED: Sep 8, 22 · 4 Comments

    JUMP TO RECIPE

    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!

    Thai yellow curry served in a bowl with basmati rice

    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, like my green curry and red curry soup.

    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 or jasmine rice and you’re good to go!

    Some more tasty vegan recipes you must try are my vegan bolognese, rice paper dumplings and cauliflower steaks.

    Table of Contents
    • Ingredients to make Thai Yellow Curry
    • How to make Thai Yellow Curry (Vegan)
    • Tips for Thai Yellow Curry
    • FAQs
    • More Asian Dinners
    • More Curries & Stews
    • Recipe
    • Comments
    Close up of the inside of pot for thai yellow curry vegan

    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.

    Steps on how to make a thai yellow curry vegan
    1. 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
    2. 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
    3. Now it's time to add in some vegetable stock
    4. Then add some coconut milk. Give it a stir through, place the lid on and bring it to a boil
    5. 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)
    6. 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
    Close up of spoon vegan thai yellow curry

    Tips for Thai Yellow Curry

    1. 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
    2. Use full fat coconut milk to make it extra creamy
    3. Check the curry paste label if you are Vegan! Some pastes can include shrimp paste
    4. 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 
    5. To make it extra yellow, you can also add some turmeric powder or curry powder

    FAQs

    How to store yellow curry?

    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

    Where to buy yellow curry paste?

    You can buy Thai curry pastes from your supermarket or also local Asian markets. They will usually have a larger range of sauces

    Vegan thai yellow curry served in a bowl with rice

    More Asian Dinners

    • Teriyaki tofu served with seasme seeds, rice and broccoli
      Teriyaki Tofu
    • Rice paper dumplings topped with shallots and sesame seeds
      Rice Paper Dumplings
    • Peanut noodles with green onions, crushed peanuts and chopsticks
      Creamy Peanut Noodles
    • Satay sauce with piece of tofu being dipped in
      Satay Sauce (Thai Peanut Sauce)

    More Curries & Stews

    Looking for other recipes like this? Try these:

    • Bowl of thai green curry with jasmine rice
      Thai Green Curry
    • Thai Red Curry Soup with chop sticks inside a bowl
      Thai Red Curry Soup
    • Katsu curry in a bowl with tofu katsu and rice
      Katsu Curry
    • Khoresh Bademjan (Persian Eggplant Stew) served in a pan with Persian rice and shirazi salad on the side
      Khoresh Bademjan (Persian Eggplant Stew)

    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!

    Recipe

    Thai yellow curry vegan served in a bowl with rice

    Thai Yellow Curry (Vegan)

    5 from 5 votes
    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!
    Author: Ayeh Manfre
    Course: Main Course, meal prep
    Cuisine: Asian, thai
    Servings: 4
    Calories: 458kcal
    Print
    Prep Time5 minutes mins
    Cook Time20 minutes mins
    Total Time25 minutes mins

    Video

    Ingredients 

    • 12oz / 350g firm tofu
    • 5 tablespoons yellow curry paste
    • 1 brown onion
    • 2 large garlic cloves
    • 2 tablespoons ginger - diced
    • 2 carrots
    • 1 large zucchini
    • 2 medium potatoes
    • 1-2 cups vegetable stock or water
    • 1 can coconut milk (400ml)
    • 2 handfuls fresh Thai basil leaves or regular basil
    • Salt to taste
    • Extra virgin olive oil
    • Red pepper flakes (optional)

    Serve

    • White rice and a squeeze of lime juice

    Instructions

    • 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. Place the lid on and bring to a 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 jasmine rice with a squeeze of lime and enjoy your vegan Thai Yellow Curry
    ⭐️ Final Step! Would love if you left a rating and comment to let me know how it went. Your feedback helps inspire others and means alot ❤️

    Nutrition

    Calories: 458kcal | Carbohydrates: 37g | Protein: 14g | Fat: 30g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 297mg | Potassium: 1004mg | Fiber: 8g | Sugar: 11g | Vitamin A: 9312IU | Vitamin C: 39mg | Calcium: 203mg | Iron: 5mg
    Keywords: easy, warm, winter

    More Mains

    • Caesar wrap cut in half to show the inside
      Caesar Wrap
    • Salmon tacos with a fish taco slaw and avocado
      Salmon Tacos
    • Mushroom barley soup in a bowl with a soup
      Mushroom Barley Soup
    • Adas polo with tahdig and caramelised onions and dried fruits
      Adas Polo - Persian Lentil Rice

    Comments

      5 from 5 votes (3 ratings without comment)

      Leave a Comment & Rating! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Margie Greer says

      February 24, 2023 at 5:56 am

      5 stars
      This recipe was so delicious and very easy!

      Reply
      • Ayeh Manfre says

        February 25, 2023 at 3:09 am

        So happy you loved it Margie xxxx

        Reply
    2. SARA says

      March 16, 2025 at 3:10 am

      5 stars
      this is my go to recipe for curry. it's easy to make and it's soooo yummy.

      Reply
      • Ayeh Manfre says

        March 18, 2025 at 12:16 am

        What a lovely compliment 🙂

        Reply
    Ayeh about me picture

    Hi, I'm Ayeh!

    Hey everyone! I love creating easy everyday recipes with a healthy twist that anyone can make. I will show you that you can eat delicious food, using wholesome ingredients that make you feel good from the inside out!

    About Me →

    Popular

    • Rice paper dumplings topped with shallots and sesame seeds
      Rice Paper Dumplings

    • Fried Oyster Mushrooms Vegan Fried Chicken with piece cut open and dipping sauces
      Fried Oyster Mushrooms (Vegan Fried Chicken)

    • Easy no knead focaccia topped with rosemary and salt on an oven tray
      No Knead Focaccia

    • Kani Salad in a bowl topped with avocado, sesame seeds and panko bread crumbs
      Kani Salad

    Footer


    • Contact
    • Privacy
    • Terms

    Copyright © 2025 Cooking With Ayeh

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.