Thai Yellow Curry with Tofu, Potato & Coriander

Mild and aromatic Thai yellow curry with soft tofu, potato and onion in a turmeric-coconut sauce. Gentler than green or red curry and naturally vegan.

35 minto make
2portions
Easyto cook
Vegandiet

See what your day is missing

Add this meal and the rest of your day in one sentence. Free. Let AI fill it in, or add it yourself.

Thai Yellow Curry with Tofu, Potato & Coriander

Ingredients

For 2 portions

400ml coconut milk, canned
200g tofu
250g potato
100g onions
10ml olive oil
40g curry paste
15ml soy sauce
10ml lime juice
10g fresh coriander

Method

Check your yellow curry paste: many contain shrimp paste. Look for one labelled vegan or vegetarian.
Press the tofu between kitchen paper for 10 minutes and cut into 2 cm cubes. Peel the potatoes and cut into 3 cm chunks. Slice the onion into thin wedges. Chop the coriander.
Heat the oil in a large pan or wok over medium heat. Add the curry paste and fry, stirring, for 1 minute until fragrant.
Pour in the coconut milk and bring to a gentle simmer, stirring to dissolve the paste.
Add the potatoes and onion. Simmer for 12–15 minutes until the potatoes are almost tender.
Gently stir in the tofu and simmer for 5–8 minutes more, until the potatoes are completely soft and the sauce has thickened slightly.
Season with the soy sauce and lime juice, tasting as you go.
Serve hot with jasmine rice, topped with the coriander.