Skip to main content

Recipes Nugget Markets Signature Recipes

Tofu & Veggie Yellow Thai Curry

Prep time
20 minutes PT20M
Cook time
35 minutes PT35M
Yield
4–6 servings
Difficulty
3 out of 5 on the difficulty scale
Top-down view of Tofu & Veggie Yellow Thai Curry in a bowl Nugget Markets signature recipes

This aromatic Thai dish features an exotic spice blend, subtle sweetness, and just a hint of heat. For a vegan option, simply replace the chicken broth and fish sauce with vegetable broth and liquid aminos.

Ingredients

  • 1 cup chicken broth
  • 2 cans (15 ounces each) coconut milk
  • ¼ cup yellow curry powder
  • 1 large carrot, sliced
  • 1 red bell pepper, seeded and chopped
  • 1 yellow bell pepper, seeded and chopped
  • 1 small red onion, julienned
  • 1 jalapeño, sliced, plus more for garnish
  • 2 tablespoons fish sauce
  • 1½ cups uncooked white rice
  • 3 cups water
  • 6 ounces firm tofu, cubed
  • ¼ cup chopped scallions, plus more for garnish
  • ⅓ cup roasted cashews, plus more for garnish

Preparation

In a large saucepan, combine broth, coconut milk, and curry powder. Whisk over medium-high heat until smooth, about 2 minutes.

Add carrot, peppers, onion, jalapeño, and fish sauce, and simmer for 20–25 minutes, until vegetables are tender.

In a medium pot, combine rice with 3 cups of water and bring to a boil. Cover, reduce heat to very low, and cook until all water is absorbed, 12–14 minutes.

Add tofu, scallions, and cashews to curry, then simmer uncovered for 3–5 minutes.

To serve, ladle curry over cooked rice and garnish with additional jalapeños, scallions, and cashews.

Images

  • Close up view of Tofu & Veggie Yellow Thai Curry in a bowl
  • Top-down view of Tofu & Veggie Yellow Thai Curry in a bowl