Thai Yellow Curry

Thai Yellow Curry


  • ½ block (8 oz.) Soft Organic San Diego Soy Dairy Tofu
  • 2 teaspoons yellow curry powder
  • 1 12 oz can of coconut milk
  • 1 cup vegetable broth
  • 1-2 potatoes diced
  • ¼ yellow onion sliced into half moons
  • 1 carrot sliced *
  • ½ zucchini sliced *
  • ¼ block of firm tofu sliced into 1 inch rectangles


  • Heat a saucepan and cook the curry paste with some of the fat from the coconut milk. Heat thoroughly then add the coconut milk, vegetable broth, potatoes, carrots and onions. Simmer and stir occasionally for 15-20 minutes, add additional vegetable broth if extra liquid if needed. Cook until the potatoes are tender.
  • Add the zucchini and tofu, continue to cook an additional 5-10 minutes or until the zucchini is tender. Serve over hot brown rice.
  • * Green beans, broccoli, bell peppers, mushrooms and other vegetables can be substituted
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