Thai Yellow Curry With Vegetables And Tofu

Thai Yellow Curry with Vegetables and Tofu is a vibrant and aromatic dish that brings together the flavors of Thai cuisine. The combination of rich coconut milk, yellow curry paste, and fragrant spices creates a deliciously creamy and savory curry base. This dish is not only vegetarian but also packed with an assortment of colorful vegetables, tofu, and herbs, making it a nutritious and satisfying meal.

To make the curry, the coconut milk is simmered with curry paste to enhance its flavors and create a thick and luscious sauce. The addition of lower-salt chicken broth, light brown sugar, and fish sauce adds depth and balance to the overall taste. The vegetables like green beans, onions, bell peppers, and oyster mushrooms are added to the simmering curry, allowing them to cook gently and soak up the flavors of the sauce.

Tofu, a versatile and protein-rich ingredient, is a great addition to this curry. It provides a satisfying texture and absorbs the flavors of the curry. The curry is further elevated with the aroma and fragrance of lemongrass and wild lime leaves (or lime zest). These ingredients infuse the dish with their unique citrusy and herbal notes.

Once the vegetables and tofu are tender and cooked through, the curry is ready to be served. It is recommended to taste and adjust the seasoning with sugar and fish sauce according to personal preference. Fresh basil leaves are stirred in just before serving, adding a fresh and aromatic touch to the curry. The curry is typically served in a bowl and garnished with lime wedges, which can be squeezed over the dish to add a burst of tanginess.

Thai Yellow Curry with Vegetables and Tofu is a delightful combination of flavors and textures that brings the essence of Thai cuisine to your plate. Whether enjoyed with steamed rice or noodles, this curry is sure to impress with its vibrant colors, fragrant aromas, and delicious taste.

SERVES: 4

INGREDIENTS:

• 1 (13.5- to 14-oz.) can coconut milk
• ¼ cup yellow curry paste
• 1 cup lower-salt chicken broth, or homemade chicken or vegetable broth
• 2 Tbs. light brown sugar or light brown palm sugar; more as needed
• 1 tsp. fish sauce; more as needed
• ¾ cup bite-size green bean pieces
• ¾ cup sliced onions (½-inch-thick slices)
• 3 stalks fresh lemongrass, trimmed, bruised, and cut into 3- to 4-inch pieces
• 6 whole fresh or thawed frozen wild lime leaves (or substitute 1 tsp. finely grated lime zest)
• 14 oz. extra-firm tofu, drained and cut into bite-size pieces
• ¾ cup diced bell peppers (red, orange, or yellow)
• ¾ cup oyster mushrooms, pulled apart into bite-size pieces
• ¾ cup loosely packed fresh Italian or Thai basil leaves
• Lime wedges, for garnish

INSTRUCTIONS:

1. Shake the can of coconut milk or stir it well (this creates a consistent thickness since the fat often solidifies at the top of the can).
2. In a 3- to 4-quart saucepan or wok over medium heat, simmer ½ cup of the coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes. It will get very thick and shiny and may or may not separate; either is fine.
3. Add the curry paste, whisk well, and cook, continuing to whisk, for 1 minute. Whisk in the broth, sugar, fish sauce, and remaining coconut milk. Bring to a simmer over medium-high heat.
4. Add the green beans, onion, lemongrass, and lime leaves and continue to simmer, adjusting the heat as necessary.
5. After 2 minutes, add the tofu, bell pepper, and oyster mushrooms and continue to simmer until everything is tender and cooked through, about 3 more minutes.
6. Remove the curry from the heat. Season to taste with more sugar and fish sauce and stir in the basil. Transfer to a serving bowl (or serve right out of the pot). Remove the lemongrass and lime leaves or tell your guests to eat around them. Garnish with the lime wedges.

NUTRITIONAL INFORMATION:

PER SERVING

• 420 CALORIES | 21G PROTEIN | 25G CARB | 30G TOTAL FAT | 20G SAT FAT |
  3G MONO FAT | 5G POLY FAT | 0MG CHOL | 1,120MG SODIUM | 7G FIBER

NOTE:

• This meatless curry is bursting with a rainbow of colorful vegetables and a range of textures, from crunchy bell peppers to soft tofu.