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Yellow Curry with Tofu and Vegetables | Gang Garee Tau Hoo | แกงกะหรี่เต้าหู้

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Who doesn’t love Thai yellow curry?

With it’s sublimely rich coconut milk base and mild spice, it’s pretty hard to resist.  Fortunately, Thai yellow curry is also relatively easy to cook at home because the curry paste does the majority of the work for you.  In fact, this recipe for yellow curry with chicken and potatoes from 2011 is one of the most popular posts on this site to date.

I often get emails and comments wondering about variations on this popular dish, about how to make it with other vegetables or different protein sources.  So I thought I’d share this simple and easy rendition of Thai yellow curry with tofu and vegetables with you.  It’s just as yummy as the original, but is also vegetarian friendly.

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Hubby was the first person to introduce me to some of the great variations that are possible with Thai yellow curry.

When we were first dating, I came over to visit one day and he had a big pot of yellow curry bubbling away on the stove, with pieces of pork and cubes of kabocha squash in it, because that’s what he had in the fridge.  I was super intrigued because up until that point, I had only had the standard chicken and potato yellow curry in Thai restaurants.  But it was totally delicious, and just one of the many things he did to get me hooked on him :)

For today’s rendition of yellow curry, I decided to go with fried tofu and an assortment of vegetables for a new twist.  If you use a curry paste that doesn’t contain shrimp paste, and salt instead of fish sauce for seasoning, this Thai yellow curry with tofu is a nice vegetarian option as well.

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You can buy tofu that is already fried at an Asian market, or just as easily pan fry small blocks of firm tofu until they are crispy on all sides.  For the veggies, I decided to use broccoli, carrots, baby corn, and green beans, but most mild tasting vegetables will work well.  Think more pumpkin or eggplant than asparagus or Brussels sprouts :)

And that’s it.  Really, choosing your ingredients may be the hardest part of making this curry!  After that, it’s as easy as frying the curry paste in the coconut milk, adding your chosen ingredients, and perfecting the seasoning with a little sugar or salt/fish sauce as needed.

The result is a wonderfully rich and satisfying bowl of coconut curry goodness, whether it features chicken and potatoes, pork and pumpkin, tofu and broccoli, or whatever other creative combinations you come up with!

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Yellow Curry with Tofu and Vegetables | Gang Garee Tau Hoo | แกงกะหรี่เต้าหู้

Yellow Curry with Tofu and Vegetables | Gang Garee Tau Hoo | แกงกะหรี่เต้าหู้

Ingredients

  • 1 14-ounce can of coconut milk
  • 2 tablespoons yellow curry (gang garee) paste
  • 1-2 cups water
  • 1 16-ounce block of firm tofu
  • 1/2 cup broccoli florets
  • 1/4 cup baby corn, cut into halves
  • 1/4 cup green beans, cut into 1" pieces
  • 1/4 cup carrots, cut into 1" sticks
  • 1/2 teaspoon fish sauce (or salt to taste)

Instructions

  1. Cut firm tofu into bite-sized cubes and press between paper towels to drain excess water.
  2. In a shallow pan, heat approximately 2 Tablespoons of a mild-tasting oil such as canola to medium high. Add the pressed tofu cubes and allow to cook until golden brown and crispy on all sides. Remove from pan and place on paper towels to soak up excess oil.
  3. Open the can of coconut milk and scoop the top thicker portion (approximately 1/2 cup) into a large wok. Turn the heat to medium high and allow the coconut milk to cook until it is bubbling and there is an oily film on the surface. This should take approximately 5 minutes.
  4. Add the yellow curry paste to the separated coconut milk and stir to incorporate. Allow the curry paste and coconut milk mixture to cook until the oily film reappears, being careful not to allow the paste to burn.
  5. Add the rest of the coconut milk and 1-2 cups of water, depending on the consistency you prefer. Hubby and I prefer a thinner, less rich curry so we add only half a can of coconut milk and more water, but many western Thai restaurants serve a richer, thicker curry.
  6. Then add the vegetables, starting with the one that takes the longest to cook, and allow to simmer until all of the vegetables are tender but still firm. Add the fried tofu pieces last.
  7. Taste the curry and adjust the seasonings as necessary. Some curry pastes will already be salty enough and no additional seasoning is needed.
  8. Serve with a side of warm jasmine rice and cold ajaad cucumber relish. Enjoy!

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