Thai Yellow Curry Vegan Food

THAI YELLOW CURRY

Steps:

• Rinse the rice under cold water until the water runs clear. Then transfer it to a saucepan and add 600ml (2.5 cups) of boiling water. Bring the water to the boil, then reduce the heat to low and cook the rice with the lid on for 15-20 minutes until tender, then remove from the heat and leave the rice to one side.
• Heat the coconut oil in a wok on a medium-high heat. Meanwhile peel and roughly chop the shallots, then add them to the wok and fry for 3 minutes, stirring frequently.
• Peel and chop the garlic, then add it to the pan and fry for 2 minutes, stirring frequently.
• Next, prepare the veggies. Chop the ends off the courgette and slice it into 1cm thick pieces. Slice the red peppers, discarding the stem and the seeds as you go. Then trim the tips off the sugar snap peas. Add courgette, red peppers and sugar snap peas to the wok and fry for 3 minutes, stirring frequently.
• Peel the ginger and finely dice it into small pieces, then transfer it to the wok and fry for 2 minutes, stirring frequently.
• Then add the coconut milk, Thai yellow curry paste, sugar, tamari and turmeric, and simmer on a low heat for 8 minutes, stirring occasionally.
• Meanwhile, roughly chop the coriander, slice the lime into quarters and slice the red chillies, discarding the seeds. Then leave the toppings to one side.
• Finally, add the beansprouts and simmer for 2 minutes. Season to taste with salt (the curry paste we use is already quite salty, so we avoid adding any extra salt).
• Serve the curry in bowls over the jasmine rice and top with the coriander, salted peanuts, fresh chilli and a squeeze of lime juice.

THAI YELLOW CURRY - VEGAN

Steps:

• In a deep frying pan or wok, heat oil over medium heat until hot.
• Add curry paste and garlic and cook, stirring for about 30 seconds.
• Slowly stir in coconut milk and vegetable broth.
• Reduce heat to simmer; add potatoes and cook for 10 to 15 minutes.
• Add ginger, onion, and peppers; cook until tender, about 7 minutes.
• Add carrots, mushrooms, soy sauce, and brown sugar.
• When heated through, serve over individual plates of hot rice.
• Garnish with cilantro.

VEGAN YELLOW THAI CURRY WITH MIXED VEGETABLES

Steps:

• Gather the ingredients.
• Place the coconut milk and vegetable broth in a large pot and give it a quick stir. Bring the mixture to a slow simmer.
• Add in the cooked potatoes, carrots, broccoli, and cauliflower and allow the mixture to simmer for a few minutes, stirring once or twice.
• Add in the ginger, sugar, garlic, turmeric, curry powder, chili sauce, and salt and stir to combine well.
• Allow your yellow curry to continue to cook over medium-low heat for 3 to 5 more minutes, or until the vegetables are all tender.
• Taste, and adjust the seasonings as desired. Add a squeeze of fresh lime juice and top it all off with the optional fresh cilantro.

VEGAN KETO-FRIENDLY THAI YELLOW CURRY

Steps:

• Heat 4 tablespoons oil in a large saucepan over medium heat and cook curry paste until fragrant and starting to break up, about 3 minutes. Add tofu and onion. Stir to coat with curry paste and cook until tofu releases its moisture and starts to look drier, 3 to 5 minutes. Mix in soy sauce and vinegar. Stir in garlic, zucchini, and broccoli.
• Mix everything in the saucepan well and cook until vegetables are tender, 5 to 7 minutes. If vegetables are not releasing enough moisture, add a splash of vegetable stock to prevent sticking too much; keep the heat medium to medium-high.
• Once everything is yellow-tinged from the paste and your kitchen smells amazing, the vegetables should be looking brighter but not overcooked, and the pot should be making a high sizzling sound. Pour in vegetable stock and coconut cream. Mix, scraping the bottom to bring up any flavor bits, and lower heat. Only cover the saucepan if the amount of liquid looks very little compared to vegetables and tofu. Simmer for 5 to 10 minutes, checking every few minutes because it shouldn't take long from this point to warm through and meld flavors.
• Meanwhile, heat remaining 2 tablespoons oil in a large skillet and add about 1/2 cup cauliflower rice, enough for 1 serving, in a thin layer. Cook until tender, about 2 minutes or longer, depending on your texture preference. Cook remaining cauliflower rice in batches depending on how many people are eating.
• Check in on the curry and season with salt and pepper to taste. Curry texture should be thick and creamy and should taste a little tangy, a little coconutty, and have that aromatic kick characteristic of yellow curry. If the curry paste isn't shining through as much as you'd like, add a little glob of it and stir to dissolve. If you want more umami, add a little splash of soy sauce. If you want it more yellow, a pinch of turmeric powder can give it that brighter color.
• Add 1/2 cup of cauliflower rice to a bowl and squeeze 1/2 a lime on top. Top with yellow curry.

THAI-STYLE VEGETARIAN YELLOW CURRY

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.