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

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Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Press tofu cubes between towels to drain excess water.

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  • 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

462 calories; protein 14.6g; carbohydrates 31.7g; fat 33.5g; sodium 310.7mg. Full Nutrition
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