Thai Yellow Curry Vegan Recipes

VEGAN KETO-FRIENDLY THAI YELLOW CURRY

Steps:

• Heat 4 tablespoons oil in a large saucepan over medium heat and cook curry paste until fragrant and starting to break up, about 3 minutes. Add tofu and onion. Stir to coat with curry paste and cook until tofu releases its moisture and starts to look drier, 3 to 5 minutes. Mix in soy sauce and vinegar. Stir in garlic, zucchini, and broccoli.
• Mix everything in the saucepan well and cook until vegetables are tender, 5 to 7 minutes. If vegetables are not releasing enough moisture, add a splash of vegetable stock to prevent sticking too much; keep the heat medium to medium-high.
• Once everything is yellow-tinged from the paste and your kitchen smells amazing, the vegetables should be looking brighter but not overcooked, and the pot should be making a high sizzling sound. Pour in vegetable stock and coconut cream. Mix, scraping the bottom to bring up any flavor bits, and lower heat. Only cover the saucepan if the amount of liquid looks very little compared to vegetables and tofu. Simmer for 5 to 10 minutes, checking every few minutes because it shouldn't take long from this point to warm through and meld flavors.
• Meanwhile, heat remaining 2 tablespoons oil in a large skillet and add about 1/2 cup cauliflower rice, enough for 1 serving, in a thin layer. Cook until tender, about 2 minutes or longer, depending on your texture preference. Cook remaining cauliflower rice in batches depending on how many people are eating.
• Check in on the curry and season with salt and pepper to taste. Curry texture should be thick and creamy and should taste a little tangy, a little coconutty, and have that aromatic kick characteristic of yellow curry. If the curry paste isn't shining through as much as you'd like, add a little glob of it and stir to dissolve. If you want more umami, add a little splash of soy sauce. If you want it more yellow, a pinch of turmeric powder can give it that brighter color.
• Add 1/2 cup of cauliflower rice to a bowl and squeeze 1/2 a lime on top. Top with yellow curry.

THAI YELLOW CURRY - VEGAN

Steps:

• In a deep frying pan or wok, heat oil over medium heat until hot.
• Add curry paste and garlic and cook, stirring for about 30 seconds.
• Slowly stir in coconut milk and vegetable broth.
• Reduce heat to simmer; add potatoes and cook for 10 to 15 minutes.
• Add ginger, onion, and peppers; cook until tender, about 7 minutes.
• Add carrots, mushrooms, soy sauce, and brown sugar.
• When heated through, serve over individual plates of hot rice.
• Garnish with cilantro.

VEGETARIAN YELLOW CURRY

Steps:

• Heat a large pot over medium-high heat. Add olive oil and garlic; cook until garlic is gently browned, about 1 minute. Add curry paste and whole chile pepper; pan-fry until fragrant, 1 to 2 minutes. Add onion; cook until softened but not yet translucent, 3 to 5 minutes.
• Add tofu; pan-fry until all sides are browned, 3 to 5 minutes. Add potatoes, carrots, and celery. Season mixture with salt and pepper. Saute until carrots and celery begin to soften, about 3 minutes.
• Add coconut milk and regular milk to cover vegetables. Add zucchini and cover. Reduce heat to medium-low and simmer until all vegetables are soft and potatoes are cooked, about 20 minutes. Add spinach and stir until wilted, 1 to 2 minutes.
• Remove chile pepper before serving.

VEGAN THAI CURRY

Steps:

• Press the tofu using a tofu press or by wrapping the block in paper towels, placing it between two dinner plates, and placing a heavy book or cans of food on top.
• Mix the vegetable broth, soy sauce, garlic, and ginger in shallow dish.
• Slice the tofu into cubes, then place in the marinade.
• Let the tofu marinate for at least 30 minutes, spooning some of the marinade over the cubes occasionally.
• Heat the vegetable oil over medium heat in a large skillet or the soup pot you'll be using for the curry.
• Drain the tofu, then add the tofu to the skillet or pot.
• Pan fry for 4-5 minutes on each side, until golden and crispy.
• Once cooked, transfer to a plate or container and set aside.
• Heat the vegetable oil in a large soup pot over medium heat.
• Add the onion and sauté for 4-5 minutes, until lightly golden.
• Add the garlic and sauté for an additional 30 seconds.
• Add the curry paste and stir to coat the onions and garlic.
• Pour in the coconut milk and vegetable broth, and then bring to a boil.
• Once the curry starts to boil, turn down to a simmer.
• Add the carrots, potatoes, ginger, cumin, coriander, and cardamom to the pot and cook for 15 minutes.
• Add the cooked tofu and let simmer for for 10 more minutes, or until the vegetables and potatoes are tender.
• Taste and adjust seasonings, if necessary.
• Serve over rice.