Yellow Curry with Tofu and Vegetables

Ingredients

• about 450 g Firm Tofu (pressed and cubed)
• 3 tbsp Yellow Curry Paste (gluten-free)
• 2 cans Coconut Milk (full-fat)
• 1 cup Potatoes (cubed)
• 1 cup Carrots (sliced)
• 1 Onion (chopped)
• 1 Bell Pepper (sliced)
• 1-2 tbsp Fish Sauce (optional, or use soy sauce)
• 1 tbsp Palm Sugar
• 2 tbsp Vegetable Oil
• 4 cups Jasmine Rice (cooked)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a large heavy-bottomed pot or Dutch oven on the stove over medium heat (about 175°C / 175°C). Add the 2 tablespoons of vegetable oil. Once the oil is shimmering, carefully add the about 450 g of firm tofu, cut into 2.54 cm cubes. Cook for 8-10 minutes, turning the tofu occasionally, until it is golden brown on all sides. Use a slotted spoon to remove the tofu from the pot and set it aside on a plate.
2. 2Add the 1 chopped onion and the 1 sliced bell pepper to the same pot. Cook, stirring occasionally, for 5 minutes, or until the vegetables have softened.
3. 3Add the 3 tablespoons of yellow curry paste to the pot with the softened vegetables. Cook for 1-2 minutes, stirring constantly, until the paste is very fragrant. This step helps to bloom the spices.
4. 4Pour in the 2 cans of full-fat coconut milk. Add the 1 cup of cubed potatoes and the 1 cup of sliced carrots. Stir in the 1-2 tablespoons of fish sauce (or soy sauce, if using) and the 1 tablespoon of palm sugar. Bring the mixture to a gentle simmer.
5. 5Reduce the heat to medium-low (148.9°C / 150°C). Cover the pot and let the curry simmer for 20-25 minutes, or until the potatoes and carrots are fork-tender. Stir occasionally to prevent sticking.
6. 6Gently return the cooked about 450 g of tofu to the pot. Stir to combine and let it heat through for 2-3 minutes.
7. 7Serve the yellow curry hot over the 4 cups of cooked jasmine rice.

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