Vegan Thai Yellow Curry

Thai Yellow Curry has a rich, velvety base of coconut milk infused with turmeric, fenugreek, cumin, and coriander, giving it its signature golden hue. Milder than other Thai curries, it leans toward warm, earthy, and slightly sweet flavors, with aromatic notes of garlic, ginger, and lemongrass. A touch of tanginess from tomato rounds out its smooth, well-balanced taste, making it both comforting and approachable.

Serves 2

Ingredients

• 280g tofu, cubed into 15-16 pcs

• 80g cooked chickpeas (optional)

• 4 tbsp Blue Nun Yellow Curry Powder 

• 2 cups coconut milk

• 2 cups vegetable stock (substitute with water)

• 120g pan-roasted baby potato

• 100g pan-roasted kabocha squash, thick sliced

• 80g yellow onion, wedged

• 8-10 pcs whole cherry tomato or wedged plum or roma tomato 

• 2 tbsp coconut sugar, or to taste

• 2 tbsp soy sauce, or to taste

• 4 tsp nutritional yeast, or to taste

• 3 tbsp cooking oil

• red pepper or fresh red chili, julienned

• 3-4 pcs bay leaf (optional)

Preparation

1. To prepare pan-roasted baby potatoes, place a skillet over medium heat and add a ½ tbsp cooking oil. Once oil has heated (before smoking), lay the baby potatoes in a single layer. Sear each side for 3-4 minutes, or until golden brown. Set aside.

2. To prepare pan-roasted kabocha squash, heat a skillet over medium heat, add ½ tbsp cooking oil, and lay the baby potato in a single layer. Sear each side for 3-4 minutes, or until golden brown. Set aside.

3. Place a pot on low heat, add 1 cup coconut milk, 2 tbsp cooking oil,  4 tbsp Blue Nun Yellow Curry Powder, bay leaves. Stir-fry for 2 minutes until evenly dissolved and fragrant, then add water and bring to a boil.

4. Add cubed tofu, roasted potato, roasted kabocha squash, yellow onion, season with coconut sugar, soy sauce, nutritional yeast, simmer for 10 minutes.

5. Add tomato, simmer for 3 minutes.

6. Remove the pot from heat and transfer the curry to serving bowls. Top with crispy shallot or sliced red onion (optional), julienne red pepper or red chili, and serve alongside steamed rice.

   
   

Spice Variations and Additions

There’s no harm in being versatile with your Yellow Curry. You can always adjust the recipe to suit your taste preferences.

• Spice Level: If you enjoy spicier dishes, consider adding fresh chilies, chili oil or chili powder.

• Veggies: Feel free to include any seasonal root vegetables, e.g. beets, turnips, taro, lotus roots, or fruit like pineapples…don’t hesitate to be creative!

Pairing Suggestions

While Yellow Curry is delightful on its own, giving some thought to pairings can elevate your meal experience:

• Rice: Serve it over white jasmine or wholegrain rice to complement the curry's rich flavors.

• Flatbreads: Naan or roti are ideal for scooping up the curry, ensuring every last drop is savoured.

• Side dishes: A fresh cucumber salad or Thai relish (ajad อาจาด) can provide a refreshing counter balance to the richness of the curry.