Today my friend Tess is coming to hang out with the family so I thought I would cook her a tasty vegetarian yellow curry. She doesn’t eat any animal products so curry is a great flavorful option to serve. This is not a traditional recipe, its one that I have adapted myself. I used salt instead of fish sauce and vegetable stock instead of chicken stock.
Serve with cucumber salad to give the curry some texture and brightness.
Vegetarian Thai Yellow Curry
Ingredients for curry
- 1/2 can of yellow curry paste
- 1 tbs peanut oil
- 2 1/2 cups vegetable stock
- 1 tsp dry turmeric powder
- 1 cup coconut milk
- 1 tsp palm sugar
- 1 cup sliced baby dutch potatoes
- 1 large white sweet onion (chopped)
- 1 cup firm tofu (cubed)
- 1 tsp of salt (instead of fish sauce)
Directions
- In a large pot heat over medium fire
- Add oil and yellow curry paste
- Add turmeric powder
- Add sweet onion and stir until translucent
- Add coconut milk stir for 2 minutes
- Add vegetable stock
- Add potatoes
- Add palm sugar and salt
- Reduce heat and let simmer until potatoes are soft
- Add tofu and simmer for 10-15 more minutes
- Taste and adjust sugar or salt
- Serve over white Jasmine rice and cucumber salad
Ingredients for cucumber salad
- 2 Persian cucumbers (diced)
- 1 shallot (chopped)
- 1 tbs cilantro (minced)
- 1 stock green onion (chopped)
- 1/4 cup white vinegar
- 1 tsp sugar
- 1 tbs water
Directions for cucumber salad
- Mix together and let marinate for 30 minutes
nathalieskitchen 