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    Home » International » Thai » Vegetarian Thai Yellow Curry With Tofu

    Vegetarian Thai Yellow Curry With Tofu

    Posted on February 11, 2016 · Last Updated on January 10, 2019 · By Srividhya G · 22 Comments

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    After Thai Ingredients, Red Curry and Green Curry, here I am today with my favorite Yellow Curry with tofu. A very mild and sweet vegetarian yellow curry  prepared with turmeric and loaded with veggies and tofu but with no fish/shrimp sauce. I know I am bombarding you all with Thai Curries continuously. But after this curry will take a break from Thai Cuisine for a while. Here is my version of the yellow curry.

    Before getting into the recipe let me just talk about the primary colors. We all know Red, Green and Blue are the primary colors. The secondary colors are formed by combining the primary colors and they are Cyan, Magenta and Yellow. Red and Green when combined forms the yellow curry. :-) But if you look into the ingredients, there is a lot of green ingredients except for red chillies. So turmeric plays a major role in the color for this recipe. You can use fresh turmeric or dried turmeric. Traditionally all the Thai curry pastes are prepared with mortar and pestle. So crushing the turmeric is more than enough. I used my regular coffee grinder and I went with turmeric powder instead of dried one.

    ThaiYellowCurryWithTofu

    Coming back to the recipe, it is pretty much same like green and red curry. Just the proportions differ and we add turmeric. But this is comparatively mild with the hint of sweetness. We use red Thai chillies instead of green and I used potatoes, carrots, mushrooms, eggplants and baby corn along with tofu for this gravy. Unlike green curry, this one is thick and creamy curry as we use more coconut milk for this curry. Like red and green curry, I referred this book – Thailand: The Beautiful Cookbook, and the site.

    Happy Valentine’s Day and Happy Long weekend to all those who have President’s Day off. Having Monday off is a pure bliss. Can’t wait for the longweekend and our weekend trip. :-)

    ThaiCurryWithBuddha
    I know this is not perfect. But I just wanted to try a pic with my Buddha statue. May be I should have used my wide angle lens..

    Ingredients:        

    For Yellow Curry Paste:

    • Thai Red Chillies (de-seeded) – 2
    • Peppercorns – ¼ tsp
    • Cumin Seeds – ½ tsp
    • Garlic Cloves – 1
    • Shallots – 1
    • Kaffir Lime Leaf – 1
    • Lemon Grass – ½ a stalk.
    • Coriander Seeds – 1 tsp
    • Cilantro – 1 tbsp
    • Galangal – ½ inch piece

    Other Ingredients:

    VeggiesTofu

    • Mushrooms – 4 to 5
    • Potato – 1
    • Carrot – 1
    • Small Eggplant / Brinjal – 1
    • Baby Corn Chopped – 3
    • Tofu Cubes – ¼ cup
    • Thai Basil – few leaves
    • Turmeric – 1 to 1.5 tsps
    • Oil – 1 tbsp
    • Sugar – 2 tsps
    • Thick coconut milk – 1.5 cup
    • Salt – 1 tsp to 1.5 tsps. (Adjust according to your taste)
    • Water –  2 to 3 tbsps + ¼ cup

    Steps:

    • Chop the green chillies and remove the middle stem from the kaffir lime leaves.
    • Grind everything given under yellow curry paste by adding 2 to 3 tbsps of water.
    • This paste will be green in color and to this we will be adding the turmeric powder. (Light greenish yellow curry is also fine)

    YellowCurryIngredientsYellowCurryPaste

    • Add the turmeric powder and mix well.
    • Now heat the kadai or pan and add oil.
    • Once the oil is hot add the veggies and saute for a minute.
    • Now add the ¼ cup of water and add salt and sugar.
    • Let it simmer till the veggies are tender.
    • Add the curry paste and see if it needs more turmeric. If required add more and let it cook till the raw smell goes away.

    Curry

    • Add the tofu and the coconut milk and the chopped basil leaves and let it simmer.

    That’s it. Thai Yellow curry is ready.

    ThaiYellowCurry

    Notes:

    • Please vary the veggies according to your preference.
    • You can add the turmeric either while grinding the paste or to the paste or the curry directly.
    • Adjust the spices according to your taste.
    • For this curry I have used only ½ inch piece of galangal but you add upto to 1 inch piece.

    YellowCurryCloseup

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    Vegetarian Thai Yellow Curry With Tofu

    A very mild and sweet vegetarian yellow curry prepared with turmeric and loaded with veggies and tofu but with no fish/shrimp sauce.
    Prep Time10 mins
    Cook Time30 mins
    Total Time40 mins
    Course: rice accompaniment
    Cuisine: Thai
    Servings: 4
    Calories:
    Author: Srividhya G

    Ingredients

    For Yellow Curry Paste

    • Thai Red Chillies de-seeded - 2
    • Peppercorns - ¼ tsp
    • Cumin Seeds - ½ tsp
    • Garlic Cloves - 1
    • Shallots - 1
    • Kaffir Lime Leaf - 1
    • Lemon Grass - ½ a stalk.
    • Coriander Seeds - 1 tsp
    • Cilantro - 1 tbsp
    • Galangal - ½ inch piece

    Other Ingredients

    • Mushrooms - 4 to 5
    • Potato - 1
    • Carrot - 1
    • Small Eggplant / Brinjal - 1
    • Baby Corn Chopped - 3
    • Tofu Cubes - ¼ cup
    • Thai Basil - few leaves
    • Turmeric - 1 to 1.5 tsps
    • Oil - 1 tbsp
    • Sugar - 2 tsps
    • Thick coconut milk - 1.5 cup
    • Salt - 1 tsp to 1.5 tsps. Adjust according to your taste
    • Water - 2 to 3 tbsps + ¼ cup

    Instructions

    • Chop the green chillies and remove the middle stem from the kaffir lime leaves.
    • Grind everything given under yellow curry paste by adding 2 to 3 tbsps of water.
    • This paste will be green in color and to this we will be adding the turmeric powder. (Light greenish yellow curry is also fine)
    • Add the turmeric powder and mix well.
    • Now heat the kadai or pan and add oil.
    • Once the oil is hot add the veggies and saute for a minute.
    • Now add the ¼ cup of water and add salt and sugar.
    • Let it simmer till the veggies are tender.
    • Add the curry paste and see if it needs more turmeric. If required add more and let it cook till the raw smell goes away.
    • Add the tofu and the coconut milk and the chopped basil leaves and let it simmer.
    • That’s it. Thai Yellow curry is ready.

    Notes

    Please vary the veggies according to your preference.
    You can add the turmeric either while grinding the paste or to the paste or the curry directly.
    Adjust the spices according to your taste.
    For this curry I have used only ½ inch piece of galangal but you add upto to 1 inch piece.

    I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

    Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
    For Video RecipesCheck out My YouTube Channel
    151 shares
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    Filed Under: Thai Tagged With: how to prepare yellow curry paste, Thai Cuisine, thai yellow curry

    Reader Interactions

    Comments

    1. Bharani says

      February 13, 2016 at 11:04 pm

      Delicious… Now I must try one of these Currie’s… Maybe green….

      Reply
      • Vidhya@VVK says

        February 15, 2016 at 8:54 pm

        :-) Thanks. I hope you like it. Let me know when you try it out.

        Reply
    2. thestylishstarlet says

      February 13, 2016 at 6:14 pm

      I love veggie curries ?

      Reply
      • Vidhya@VVK says

        February 15, 2016 at 8:54 pm

        Thanks.

        Reply
    3. kushigalu says

      February 12, 2016 at 8:28 pm

      Perfectly done. Looks delicious. Have a great weekend and Happy Valentine’s day :-)

      Reply
      • Vidhya@VVK says

        February 15, 2016 at 8:55 pm

        Thanks a lot and hope you had a great weekend too.

        Reply
    4. Traditionally Modern Food says

      February 12, 2016 at 4:07 pm

      Have a grt trip Sri.. Like that pic with Buddha.. Love Thai series.. Yum

      Reply
      • Vidhya@VVK says

        February 15, 2016 at 8:56 pm

        Thanks a lot Vids. Yeah the trip was great.

        Reply
    5. Bikramjit says

      February 12, 2016 at 2:12 am

      That looks Goood

      Reply
      • Vidhya@VVK says

        February 12, 2016 at 7:56 am

        Thanks Bikram

        Reply
    6. Ruchisvegkitchen says

      February 12, 2016 at 2:06 am

      yummy

      Reply
      • Vidhya@VVK says

        February 12, 2016 at 1:40 pm

        :-) Thanks

        Reply
    7. Sharvari (Mumbai to Melbourne) says

      February 12, 2016 at 1:31 am

      Yellow curry is my fav love your recipe and clicks
      I make yellow curry fried rice so fresh paste added to rice and veggies!!
      Love it have a great weekend girl http://www.mumbaitomelbourne.com/food-and-health-blog-posts/onion-and-coconut-bhakri-kanda-ani-naralachi-bhakri

      Reply
      • Vidhya@VVK says

        February 12, 2016 at 1:40 pm

        Thanks a lot Sharvari.. Same to you too. Have a great weekend.

        Reply
    8. CHCooks says

      February 12, 2016 at 12:09 am

      Finally the much awaited yellow curry – looks very comforting Sri. Also, love the shot with Buddha statue :)

      Reply
      • Vidhya@VVK says

        February 12, 2016 at 1:42 pm

        Thanks a lot GB.. :-)

        Reply
    9. Aruna Panangipally says

      February 11, 2016 at 9:58 pm

      I see that the Thai fever is on in full force. :) Another great recipe!

      Reply
      • Vidhya@VVK says

        February 12, 2016 at 1:51 pm

        Thanks Aruna. Yup.. Now will be taking a break.

        Reply
    10. swapnakarthik says

      February 11, 2016 at 9:33 pm

      Super yummy and delicious…..

      Reply
      • Vidhya@VVK says

        February 12, 2016 at 1:51 pm

        Thanks Swapna.

        Reply
    11. theveggiecooker says

      February 11, 2016 at 8:02 pm

      Ooh yum, this looks so tempting!

      Reply
      • Vidhya@VVK says

        February 12, 2016 at 1:52 pm

        Thanks :-)

        Reply

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