With hearty potatoes and tofu, this Thai Vegan Yellow Potato Curry is a hearty and comforting plant-based meal. An easy, one-pot recipe, this is the perfect weeknight dinner.
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History of Yellow Thai Curry
Thai curry can trace its roots back to the 14th century when the country, then known as Siam, was a melting pot for royalty, Indian spice traders, and Buddhist missionaries. These groups combined their potent spices with fresh herbs (like lemongrass, galangal, tamarind, and shallot) to create nam prik — thick, flavorful pastes that were the base of many recipes.
These nam priks were used to create “geng”, what we now would refer to as curries. Along the way, Portuguese traders brought their spicy chilis , and umami-filled ingredients like shrimp paste and fish sauce were added. This combination of flavors is a true reflection of the many diverse people who’ve traveled to Thailand.
When Did Thai Food Become Popular in the US?
During and after the Vietnam War, Thai food slowly crept into the United States culture from Thai refugees and veterans of the war. In 2002, the Thai government established the Global Thai Program to promote the global spread of Thai cuisine. Restuarants were established all over the country, introducing Americans to dishes like Pad Thai, Prik Pao, and curries. Thai food became available not just for take-out, but curry pastes and sauces were more widely available in grocery stores for home cooks.
What is In Plant-Based Yellow Thai Curry Paste?
Traditional Yellow Thai Curry Paste is a bold-flavored combination of fresh aromatics and pungent spices. Recipes will include any combination of shallots, ginger, lemongrass, lime, galangal, coriander, dried chili, cumin, cinnamon, nutmeg, and cardamom. Yellow curry gets its distinct color from turmeric, which then helps give Yellow Curry its golden hue.
You can buy high-quality yellow curry pastes in most groceries (check the Asian foods aisle), or you can make your own version at home.
Other Colorful Vegan Thai Curries
This Thai Vegan Yellow Potato Tofu Curry recipe is just one of the many delicious and flavorful plant-based curry dishes that I love. If you like this recipe, you should check out my other Thai curries:
- Spicy Massaman Oil-Free Vegan Thai Curry
- Red Kuri Squash “Drunken Noodles” Curry
- Green Thai Coconut Curry with Bamboo Rice
Why You’ll Love this Thai Vegan Yellow Potato Tofu Curry Recipe!
This is a healthy, oil-free dinner that will transport you to a far-off land.
You’ll love this Thai Vegan Yellow Potato Tofu Curry recipe! It is:
- Spicy
- Full of
authentic Thai flavor - Hearty and Satisfying
- Ready in Under 30 Minutes
- Healthier than take-out
- One Pot Meal
Chef Katie’s Plant-Based Cooking Tips:
Store-Bought Curry Paste: If you don’t have
Nut-Free: For a nut-free version, substitute toasted sesame seeds or sunflower seeds for the peanuts.
Lower-Fat: For a lower-fat version, reduce the coconut milk or eliminate completely. Coconut milk is authentic to this Thai Curry, but adapt this recipe to fit your dietary needs.
Tamarind paste: Fresh tamarind is usually found in the produce section of many grocery stores. You can also find jars and blocks of tamarind paste in the Indian or Asian aisles of some specialty stores. If you can’t find
Thai Vegan Yellow Potato Tofu Curry
- Easy
- Yield: about 6 cups
- Servings: 4
- Ready in: 25 minutes
Thai Vegan Yellow Potato Tofu Curry
Ingredients
- 1 onion thinly sliced
- 2 tablespoons yellow Thai curry paste
- 1 tablespoons coconut sugar or brown sugar
- 1 16-ounce package firm tofu, cut into bite-sized cubes
- 3 cups yukon potatoes cut into large bite-sized pieces (about 4-6, depending on size)
- 1 13.5-ounce can unsweetened coconut milk
- 1/2-1 cup water
- 2 teaspoons vegan fish sauce optional
- 2 tablespoons fresh chopped cilantro
- 2 cups cooked brown rice or other whole grains for serving
Instructions
- Preheat a medium pot over medium heat.
- Add the onion to the pot, along with 2 tablespoons of water. Cover and steam-saute until softened, about 7-8 minutes.
- Stir often to prevent sticking. If the onion starts to brown or burn, reduce your heat, and add a splash of water.
- Once the onion is soft, add the curry paste and coconut sugar. Cook for 1 minute, until aromatic, releasing the flavors of the curry paste.
- Add the tofu, potatoes, coconut milk, water, and vegan fish sauce (if using). You want enough water just to barely cover everything…be careful not to add too much water or it becomes a soup. Stir to scrape up any bits from the bottom of the pot.
- Place the lid on the pot and bring to a boil. Reduce to simmer. Simmer until potatoes are tender, 10-12 minutes.
- Taste to adjust seasoning.
- Add the fresh cilantro and enjoy!
Nutrition Info
Nutrition is for 1 serving (1/4 recipe) Thai Curry. Does not include rice or steamed grains for serving.
| Nutrition Facts | |
|---|---|
| Servings 4.0 | |
| Amount Per Serving | |
| calories 447 | |
| % Daily Value * | |
| Total Fat 25 g | 39 % |
| Saturated Fat 16 g | 81 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 488 mg | 20 % |
| Potassium 737 mg | 21 % |
| Total Carbohydrate 32 g | 11 % |
| Dietary Fiber 5 g | 21 % |
| Sugars 8 g | |
| Protein 21 g | 43 % |
| Vitamin A | 0 % |
| Vitamin C | 4 % |
| Calcium | 10 % |
| Iron | 18 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
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