Yellow Curry with Tofu & Vegetables

🍛 Yellow Curry with Tofu & Vegetables

Thai yellow curry is the gentlest of the Thai curries — and honestly, sometimes gentle is exactly what you need.

This one’s for the nights when you want something warm, creamy, and deeply comforting without blowing your head off with heat. The yellow curry paste brings beautiful turmeric warmth, the coconut milk makes it luxuriously creamy, and the crispy tofu gives it substance.

It’s also naturally vegan, which is a beautiful bonus.

👩‍🍳 Instructions

1. Crisp the tofu: Press and cube the tofu. Pan-fry in oil until golden on all sides. Set aside — this step makes all the difference.

2. Cook the curry paste: In the same pot, heat a splash of coconut milk until it starts to separate. Add yellow curry paste and stir for 1–2 minutes until incredibly fragrant.

3. Add coconut milk and veggies: Pour in the rest of the coconut milk. Add potatoes and carrots — these need the most time. Simmer for 10 minutes.

4. Season: Add fish sauce (or soy sauce for vegan), palm sugar, and a squeeze of lime. Taste and balance.

5. Add the tofu: Gently fold in the crispy tofu. Simmer for 5 more minutes until everything is tender.

6. Serve: Over jasmine rice with fresh Thai basil on top.

💡 Tips from My Kitchen

Press your tofu well — the drier it is, the crispier it gets. Wrap in paper towels and press under something heavy for 15 minutes.

For vegan version — use soy sauce instead of fish sauce. Same umami, totally plant-based.

Don’t skip the potatoes — they absorb the curry and become the best part of the whole bowl.

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Tag @sugarspicelab with your yellow curry! ❤️