Ingredients
- Split into 6 parts, the medium-chain triglyceride (MCT) oil is joined
- By 5 portions of Thai yellow curry paste, like the one from Mae Ploy®,
- Cubed extra-firm tofu fills a 12-ounce package,
- Chopped onion, if desired, adds a touch of flavor,
- Soy sauce, apple cider vinegar, and minced garlic, each in 3 tablespoons,
- Sliced large zucchinis and florets from a head of broccoli,
- A cup and a half of vegetable stock to bring it all together,
- Cream of coconut, found in a can of 14 ounces,
- Cauliflower rice to round it out at 2 cups,
- And finally, halved limes for a hint of citrusy freshness.
Step 1
In a large saucepan over medium heat, heat 4 tablespoons of oil and sauté the curry paste until it becomes fragrant and starts to break up, approximately 3 minutes. Introduce tofu and onion into the mix, stirring to coat them with the curry paste. Cook until the tofu begins to release its moisture and looks drier, which should take around 3 to 5 minutes. Next, add soy sauce and vinegar before incorporating garlic, zucchini, and broccoli into the pan.
Step 2
Ensure all ingredients are well combined within the saucepan and cook until the vegetables reach a tender state, which typically takes 5 to 7 minutes. If the vegetables seem dry, consider adding a splash of vegetable stock to prevent sticking, maintaining a moderate to medium-high heat throughout.
Step 3
Once the mixture has taken on a yellow hue from the paste and emits a delightful aroma in your kitchen, the vegetables should appear brighter but not overcooked. You may notice a high sizzling sound from the pot. Add vegetable stock and coconut cream, scraping the bottom of the pan to enhance the flavors. Adjust the heat as necessary and simmer for 5 to 10 minutes, checking intermittently to ensure the dish warms through and the flavors meld harmoniously.
Step 4
Meanwhile, heat the remaining 2 tablespoons of oil in a large skillet and lay down approximately 1/2 cup of cauliflower rice for a single serving in a thin layer. Cook until tender, which should take about 2 minutes or longer based on your preferred texture. Cook the remaining cauliflower rice in batches, adjusting the quantity based on the number of diners.
Step 5
Check the curry for seasoning, adding salt and pepper to taste. The curry should boast a thick and creamy texture, offering a slightly tangy and coconutty flavor with a characteristic aromatic kick of yellow curry. If you feel the curry paste needs more prominence, incorporate a small amount and stir to dissolve it. For an added umami punch, a splash of soy sauce can do wonders. If you desire a more vibrant yellow color, consider sprinkling in a pinch of turmeric powder.
Step 6
To serve, place 1/2 cup of cauliflower rice into a bowl and squeeze half a lime over it. Top it off with the yellow curry for a delightful and flavorful meal.
Extra Tips & Suggestions
- 1. Invest in airtight glass containers to store your freshly made vegan Thai yellow curry. This will help keep the flavors intact and prevent any leakage in your fridge.
- 2. Consider using mason jars to portion out individual servings of the curry for easy grab-and-go meals throughout the week.
Reviews
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