THAI-STYLE VEGETARIAN YELLOW CURRY

Thai-Style Vegetarian Yellow Curry image

A semi-spicy, delicious vegetarian yellow curry. Enjoy this with brown or white jasmine rice!

Provided by Marina Hobson

Categories World Cuisine Recipes Asian Thai Main Dishes Curry

Time 55m

Yield 4

Number Of Ingredients 9

Ingredients

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

Steps:

Press tofu cubes between towels to drain excess water.
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.
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.
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.

Nutrition Facts : Calories 461.5 calories, Carbohydrate 31.7 g, Fat 33.5 g, Fiber 5.9 g, Protein 14.6 g, SaturatedFat 20.5 g, Sodium 310.7 mg, Sugar 5.6 g