Thai Yellow Curry with Crispy Tofu
Yellow curry with crispy tofu blends the rich flavors of Thai cuisine with yellow curry paste, coconut milk, carrots, and potatoes served over fluffy rice.
Ingredients
- 1 cup jasmine rice
- 2 cups water
- 2 tbsp yellow curry paste
- 1 can coconut milk
- 1 package tofu, pressed and cubed
- 2 potatoes-peeled and cubed
- 2 carrots-peeled and sliced
- optional veggies: bell pepper, bamboo shoots, chile peppers
- 1 yellow onion-chopped
- 1 cup broth or water, plus more if desired for consistency
- 1 tbsp sugar or agave
- 1 tbsp tamari or soy sauce
- chopped cilantro and lime wedges for serving
Instructions
- Rinse and drain your rice and add it the a rice cooker with the water. Cook rice according to your rice cooker instructions.
- Over medium heat, add the coconut milk and curry paste to a saucepan. Mix well and heat for a few minutes. Add any veggies you are using like potatoes, onions, and carrots. Bring to a simmer for 20 minutes until the veggies are softened.
- Meanwhile, crisp your drained and pressed tofu cubes in a skillet until golden brown on each side.
- When the veggies are soft, add in the tofu, soy sauce, sugar or agave, and the rest of the broth or water to your desired consistency. Heat through.
- Serve over fluffed jasmine rice with chopped cilantro and lime wedges. Add some hot sauce or diced chiles if desired.
- Store leftovers in an airtight container in the fridge for 3-4 days.