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Recipes Nugget Markets Signature Recipes

Tofu & Veggie Yellow Thai Curry

Prep time
35 minutes PT35M
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 coconut milk (15 ounces each)
  • 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
  • 2 tablespoons fish sauce
  • 1½ cups uncooked white rice
  • 6 ounces firm tofu
  • ¼ cup chopped scallions
  • ⅓ cup roasted cashews

Preparation

In a large sauce pan, 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 let 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 3-5 minutes.

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

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