← Nouns Cooking · Thai

Ingredients

• 400 ml full-fat coconut milk, unshaken
• 2½ tbsp vegetarian yellow curry paste
• 300 ml water or vegetable stock
• 2 medium waxy potatoes, peeled and cut into 2 cm cubes
• 1 Carrot, cut into chunks
• 1 Onion, cut into wedges
• 400 g firm tofu, pressed and cubed
• 100 g broccoli florets or green beans (optional)
• 1 tsp Salt
• 1 tbsp palm sugar or brown sugar
• 2 tbsp crispy fried shallots, to serve (optional)
• 300 g jasmine rice, to serve (optional)

Method

1. Simmer the thick coconut cream from the top of the can in a saucepan over medium heat for 2–3 minutes, then stir in the curry paste and fry for 2 min until fragrant.
2. Add the rest of the coconut milk, the water, potatoes, carrot and onion. Bring to a gentle simmer and cook for 12–15 min, until a knife slides easily into the potato.
3. Add the tofu and broccoli and simmer for 4–5 min more, until the broccoli is bright and just tender.
4. Season with the salt and sugar, then taste: it should be mellow, savoury and lightly sweet. Scatter with fried shallots and serve with rice.

Tips

• Yellow curry pastes sometimes include shrimp paste; check the label for a vegan one.
• Like most curries, it tastes even better reheated the next day.

Sources

Written in our own words after cross-checking these recipes:

Rachel Cooks Thai Hungry in Thailand