Thai Yellow Curry - Emointhekitchen

emointhekitchen

Experience the vibrant flavours of Thai Yellow Curry with this easy-to-follow recipe. Packed with fresh vegetables and tofu, this dish is both healthy and satisfying. It’s perfect for weeknight dinners or impressing your guests!

This Thai Yellow Curry fills your stomach and warms your soul. The balance of spices, creaminess from coconut milk, and tang from lime creates a truly delightful dish. Enjoy making this vibrant meal and impress your family and friends with the flavours of Thailand!

You will need:

50g yellow curry paste
1 shallot, finely chopped
3 garlic cloves, minced
1 teaspoon ginger powder
1 teaspoon Madras curry powder
1 teaspoon coriander powder
1 teaspoon cumin
1 cup broccoli florets
Salt & pepper to taste
2 teaspoons miso paste
1/2 carrot, sliced
180g firm tofu, cubed
400ml coconut milk
3 cups vegetable broth
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 tablespoon soy sauce
Juice of 1 lime

Procedure:

In a large pan, heat a splash of oil over medium heat. Add the shallot and garlic, sautéing until fragrant and translucent. Stir in the yellow curry paste, ginger powder, Madras curry powder, coriander powder, and cumin. Cook for 2-3 minutes until the spices are well combined.
Add the broccoli, carrot, bell peppers, and cubed tofu to the pan, tossing to coat them in the spice mixture. Add the coconut milk and vegetable broth, then bring the mixture to a gentle boil.
Reduce the heat and stir in the miso paste, soy sauce, salt, and pepper. Let the curry simmer for 15-20 minutes, or until the vegetables are tender and the sauce has thickened. Finish by squeezing in the lime juice and give the curry a final stir. Garnished with fresh chives. Adjust seasoning to taste. Serve hot over rice or with crusty bread to soak up the delicious sauce.