Thai Yellow Curry with Vegetables and Tofu

This meatless curry is bursting with a rainbow of colorful vegetables and a range of textures, from crunchy bell peppers to soft tofu.Create your own customized Thai curry with the Recipe Maker.

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

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. It will get very thick and shiny and may or may not separate; either is fine.


Add the curry paste, whisk well, and cook, continuing to whisk, for 1 minute. Whisk in the broth, sugar, fish sauce, and remaining coconut milk. Bring to a simmer over medium-high heat.


Add the green beans, onions, lemongrass, and lime leaves and continue to simmer, adjusting the heat as necessary.


After 2 minutes, add the tofu, bell peppers, and oyster mushrooms and continue to simmer until everything is tender and cooked through, about 3 more minutes.


Remove the curry from the heat. Season to taste with more sugar and fish sauce and stir in the basil. Transfer to a serving bowl (or serve right out of the pot). Remove the lemongrass and lime leaves or tell your guests to eat around them. Garnish with the lime wedges.