Yellow Curry Pot

Tasha Kaye


Feel free to check out my clean eating, vegan recipe blog!
XxOo Tasha


★★★★★ 1 vote

20 Min
2 Hr


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2 Tbsp
extra virgin olive oil
yellow onion, chopped
cloves of garlic, minced
red bell pepper, chopped
carrots, sliced into thin strips
12 oz
extra firm, organic tofu, cut into bite size cubes
14 ounce can of unsweetened coconut milk
1 c
loosely packed thai basil leaves
1-1 1/2 c
2 Tbsp
red curry paste
1 Tbsp
turmeric, ground
2 Tbsp
shoyu sauce or soy sauce
2 Tbsp
raw sugar or to taste
salt and pepper to taste
4 c
pre-cooked jasmine or brown rice

How to Make Yellow Curry Pot


  • 1Cook rice. Set aside.
    Heat oil in large pot on medium heat. Stir in garlic, onion, red curry paste and a pinch of salt. Mash paste around on the bottom of pan until evenly distributed. Cook for 2 minutes, making sure mixture does not burn.
    Stir in coconut milk, 1 cup of water, turmeric, shoyu and sugar. Bring to a simmer and cover for and hour. Add tofu, carrots, bell pepper and basil the last 20 minutes of cooking time. If mixture is too thick, add a little more water. Taste to see if needs any more salt or seasoning.
    Serve over rice and top with chopped peanuts, fresh Thai basil and lime if desired.

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About Yellow Curry Pot

Course/Dish: Other Soups, Vegetable Soup
Dietary Needs: Vegetarian
Hashtags: #Vegan, #thai, #curry, #tofu

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