Thai Yellow Curry with Vegetables and Tofu

Thai Yellow Curry with Vegetables and Tofu
Photo by Scott Phillips


  • ¾ cup diced bell peppers (red, orange, or yellow)
  • Lime wedges, for garnish
  • ¾ cup loosely packed fresh Italian or Thai basil leaves
  • 1 cup lower-salt chicken broth, or homemade chicken or vegetable broth
  • 6 whole fresh or thawed frozen wild lime leaves (or substitute 1 tsp. finely grated lime zest)
  • ¾ cup sliced onions (½-inch-thick slices)
  • 14 oz. extra-firm tofu, drained and cut into bite-size pieces
  • + 7 more ingredients
    • 1 (13.5- to 14-oz.) can coconut milk
    • ¾ cup oyster mushrooms, pulled apart into bite-size pieces
    • 3 stalks fresh lemongrass, trimmed, bruised, and cut into 3- to 4-inch pieces
    • 2 Tbs. light brown sugar or light brown palm sugar; more as needed
    • ¾ cup bite-size green bean pieces
    • 1 tsp. fish sauce; more as needed
    • ¼ cup yellow curry paste

Shake the can of coconut milk or stir it well (this creates a consistent thickness, since the fat often solidifies at the top of the can). In a 3- to 4-quart saucepan or wok over medium heat, simmer 1/2 cup of the coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes. ...

View full recipe at Fine Cooking


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