Tofu & Vegetable Yellow Coconut Curry


I’ve been meaning to post this entry for a long time… but I keep forgetting! It’s a delicious vegan dish (when omitting the fish sauce), which I make when we have a meat-less dinner. You really won’t miss the meat in this recipe. 

The curry is well flavored and very mild. I’d compare it almost to a korma. The addition of the creaminess from the coconut milk makes this dish ultra-dreamy. Serve this over freshly cooked rice.



Serves 2-4



  • ½ t oil
  • 2-3 cloves garlic, crushed
  • 1 small onion, peeled and diced
  • 2 T Mae Ploy yellow curry paste, or more to taste
  • 3 medium carrots, top and tailed, peeled and cut into 1 cm (1/4 inch) chunks
  • 3 medium courgettes (zucchini), top and tailed, cut into 1 cm (1/4 inch) chunks
  • 400 g organic firm tofu
  • 2 t fish sauce (omit if you want the dish to be vegan)
  • 1 T unmodified potato starch* mixed with 2 T water to make a slurry
  • 1 x 165 ml can coconut milk
  • Freshly cooked rice, to serve

* You can use tapioca starch or corn flour (corn starch), if you wish 



1. In a large non-stick frying pan, heat the oil. Stir-fry the garlic and onions until aromatic, about 3-4 minutes.

2. Add the curry paste and stir for 1 minute. Stir in the carrots and courgettes (zucchini) and add just enough hot water to cover ¾ of the ingredients. Bring to the boil, cover and simmer for 5-7 minutes or until the vegetables are tender.

3. Add the tofu and gently stir, then season with fish sauce, allow to simmer for 1-2 minutes before adding the starch slurry. Stir continuously until the sauce is thickened, turn off the heat and stir in the coconut milk. Serve with freshly cooked rice, enjoy!


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