We love Thai curry. And since we’re huge potato lovers, we always go for yellow curry with tofu when we go out to a Thai restaurant. This homemade curry is just as good as the kind you’d find while dining out. This recipe does require a specialty ingredient—yellow curry paste, which you can find at many grocery stores. But if you have trouble finding it locally, you can also order it online.
Yield: 4–6 servings
Prep time: 20 minutes | Cook time: 30 minutes | Total time: 50 minutes
1 tablespoon vegetable oil
1 small yellow onion, sliced
1 large red bell pepper, sliced
2 carrots, sliced
2 large Yukon Gold potatoes (about 1 pound), cut into 1-inch bite-sized pieces
⅓ cup yellow curry paste
2 (13.5-ounce) cans full-fat coconut milk
1 tablespoon packed brown sugar
1 teaspoon salt
1 teaspoon red chili pepper flakes (adjust according to your spice preference)
2 cups bite-sized broccoli pieces
1 (16-ounce) block extra-firm tofu, drained and cut into bite-sized cubes
4–6 cups cooked white or brown rice
1. Heat the vegetable oil in a large pot over medium-high heat. Add the onion, bell pepper, and carrots, and sauté for 2 to 3 minutes, until the bell pepper is tender.
2. Add the potatoes and curry paste and sauté for another 3 to 4 minutes.
3. Pour in the coconut milk, and stir in the brown sugar, salt, and red chili pepper flakes.
4. Bring to a boil and cover. Lower the heat and simmer for 15 minutes. Add the broccoli and tofu and continue simmering, covered, for 15 more minutes.
5. Serve with the rice.
Friendly Suggestion: If you like your tofu to be very firm, sauté it in 1 tablespoon of canola oil for 3 to 4 minutes before adding it in step 4.
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