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Thai Yellow Curry with Tofu

a traditional Thai curry, but with tofu & vegan chicken substituted for the meat. This uses shop bought paste, but improved with some extra ingredients to boost the flavour.
5 from 1 vote
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Course Main Course
Cuisine Thai
Servings 8 people minimum

Ingredients
  

  • 20 g coconut oil can use rapeseed also but coconut is best
  • 2 medium onions – cook in large pan with oil.
  • 30 g fresh ginger finely chopped a good thumb sized piece
  • 5 cloves garlic approx 25g
  • 2 sticks celery
  • 3 whole finger chillies finger chillies are generally consistent & so easy to judge. You can add 1 or 2 more if you like it hotter
  • 200 g yellow curry paste I prefer the Maesri brand
  • 400 g coconut milk = one standard can. use full fat
  • 50 g coconut cream or creamed coconut 2 ice cubes worth if frozen
  • 2 sticks of lemon grass Thai or oriental mini-market
  • 2 teasps vegan fish sauce Thai Taste do one
  • 1` tbsp palm sugar
  • 2 level teaspoons of veg stock
  • 2 low salt veg stock cubes
  • 1 teasp of garlic powder. optional but adds body
  • 1 teasp onion powder optional but adds body
  • 2 whole medium carrots – actifry for 8 mins
  • 200 g baby waxy potatoes
  • 2 medium orange or yellow pepper red or yellow peppers – actifry for 8 mins
  • 2 medium yellow courgettes - actifry for 8 mins
  • 250 g white mushrooms 1 pack generally - optional ingredient
  • 1 500g cartons of tofu firm tofu.
  • 150 g baby sweetcorn
  • 1 tin of bamboo shoots or water chesnuts
  • 30 g corriander` usually a small bag or bunch

Instructions
 

  • Slice the onions top to bottom and begin to sauté on a low heat in a tablespoon of coconut oil
  • Peel and slice the garlic, and add
    Garlic and onions sweating
  • Chop the ginger finely and add
  • Chop the celery in 1cm pieces and add
    onions, celery, garlic & ginger in pan
  • add in the chillies
    Adding in the chillies
  • When all is nice and soft, add the curry paste
    adding in the curry paste
  • Stir well to distribute.
    curry pasted stirred in
  • Add in the coconut milk, and creamed coconut or coconut cream plus the lemon grass sliced in half and chopped in thirds.
    adding in the coconut milk
  • Addin the lemon grass cut in half and then thirds
    adding in the lemon grass
  • Add around 400ml of water, the palm sugar, vegan fish sauce, stock powder, stock cubes, garlic & onion powder.
    add in stock, fish sauce etc
  • While you’re doing this, carry on preparing the other veggies – washing, paring etc and chopping into roughly 2cm sized pieces.
  • Pan or Actifry all the veggies. I find the carrots and potatoes work well together in the Actifry – around 12 minutes, ditto the peppers and courgettes around 10 minutes.
    part cooked potatoes and carrots
  • If you put the rice on 25 minutes before you think the curry dish will be finished, they should be ready together!
  • Now is a good time to put the baby corn into the sauce – cut into 3 pieces –– it want’s around 20 minutes total in the sauce to be tender but not over cooked.
  • Also cut up the tofu into 1 to 2 cm sized pieces and Actifry or pan fry with chilli sauce and some soya sauce.
    tofu plus spices in Actifry
  • Also Actifry or pan fry the chicken substitute if you are using that.
  • Put the veggies to one side in a bowl, and when the tofu and vegan chicken is done, you can add it to the pan – veggies first, then quickly followed by the tofu & “chicken”.
    part cooked potatoes and carrots
  • It then needs around 10 minutes or so longer in the sauce to complete the cooking.
    the finished curry dish
Keyword Tofu,, coconut cream, vegan, savoury, healthy, pretty, tasty, colourful, coconut milk, courgettes, celery
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