Thai Yellow Curry with Tofu
Prepare a flavorful Thai yellow curry with tofu using coconut milk, vegetables, and spices, simmered to perfection.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Tofu | 500 | Grams |
| Coconut Milk | 800 | Milliliters |
| Yellow Curry Paste | 4 | Tbsp |
| Vegetable Oil | 2 | Tbsp |
| Onion | 1 | Count |
| Carrot | 2 | Count |
| Red Bell Pepper | 1 | Count |
| Potato | 2 | Count |
| Garlic | 3 | Clove |
| Ginger | 1 | Inch |
| Fish Sauce | 2 | Tbsp |
| Brown Sugar | 1 | Tbsp |
| Lime | 1 | Count |
| Basil Leaves | 1 | Bunch |
| Salt | 1 | Tsp |
Instructions
- Heat vegetable oil in a large pot over medium heat.
- Add sliced onion, minced garlic, and grated ginger. Sauté until fragrant.
- Stir in the yellow curry paste and cook for 2 minutes.
- Add coconut milk and bring to a simmer.
- Add cubed potatoes and cook for 10 minutes.
- Add sliced carrots and red bell pepper. Cook for another 5 minutes.
- Add cubed tofu, fish sauce, and brown sugar. Stir well.
- Simmer until vegetables are tender, about 10 minutes.
- Stir in lime juice and fresh basil leaves. Adjust salt to taste.
- Serve hot with steamed rice.
Kitchen equipment
GraterLarge Pot