Thai-Style Vegetarian Yellow Curry

Whether served over rice or alone, this Thai-inspired vegetarian yellow curry dish is full of spicy flavor that everyone will enjoy.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 462 Calories

Ingredients

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

Recipe Instructions

Step 1

Press tofu cubes between towels to drain excess water.

Step 2

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.

Step 3

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.

Step 4

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.