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Vegan Thai Yellow Curry

Updated: May 18

Vegan Recipes Lacto Vegetarian Plant based Recipes Vegan Thai Yellow Curry
Vegan Thai Yellow Curry

Immerse yourself in the exotic flavors of Thailand with our traditional vegan Thai yellow curry. This dish is a homage to the rich culinary traditions of Southeast Asia, expertly adapted for vegan and lacto vegetarian diets. The creamy coconut milk base harmonizes with the robustness of the yellow curry paste, creating a velvety backdrop for the assortment of fresh vegetables and tofu. Each ingredient is chosen to contribute its unique notes to this symphony of flavors, offering a comforting yet adventurous culinary experience. Whether you're a seasoned vegan food enthusiast or a curious foodie, this Thai yellow curry is designed to satisfy your cravings for something truly special and heartwarming.



Serves: 4

Preparation time: 20 minutes

Cooking time: 30 minutes

Total time: 50 minutes



  • 400g firm tofu, pressed and cubed

  • 400ml coconut milk

  • 200ml vegetable stock

  • 2 tbsp vegan yellow curry paste

  • 1 medium onion, sliced

  • 1 red bell pepper, sliced

  • 1 carrot, sliced

  • 100g baby spinach

  • 2 spring onions, chopped

  • 1 red chilli, sliced

  • 2 tbsp soy sauce

  • 1 tbsp brown sugar

  • 1 tbsp lime juice

  • 2 tbsp sunflower oil

  • Fresh coriander, chopped for garnish



  1. Begin by heating the sunflower oil in a sizable pan over a medium flame. Add the onion and gently sauté until it softens and becomes translucent, infusing the oil with its sweet aroma.

  2. Introduce the vegan yellow curry paste to the pan. Stir it for about a minute until it melds with the onion, releasing its complex, aromatic spices that are the soul of this dish.

  3. Pour in the coconut milk along with the vegetable stock, stirring to combine. Allow this mixture to come to a gentle simmer, forming the rich, golden base of your curry.

  4. Carefully place the tofu cubes into the simmering sauce along with slices of red bell pepper and carrot. Let these simmer for about 20 minutes. This slow cooking process allows the tofu to absorb the flavors of the curry and the vegetables to soften to perfection.

  5. Enhance the curry with soy sauce, brown sugar, and a squeeze of fresh lime juice. Stir well and taste, adjusting the seasoning to balance the sweet, salty, and tangy elements.

  6. Just before you're ready to serve, stir in the fresh baby spinach. Watch as it wilts within the hot curry, adding a vibrant color and a tender texture.

  7. Serve your curry sprinkled with vibrant spring onions, slices of spicy red chilli, and a handful of fresh coriander. Each serving not only delights the senses with its visual appeal but also offers a burst of fresh flavors that complement the rich curry.


Additional Tips:

  • Serve this aromatic curry with jasmine rice or flatbreads to soak up the delicious sauce.


Allergy information / alternatives:

  • For a gluten-free version, make sure the soy sauce is gluten-free.

  • Adjust the type of vegetables according to season and availability.


Nutritional Information (per serving):

  • Calories: 380 kcal per serving

  • Protein: 15g

  • Fat: 28g

  • Carbohydrates: 20g

  • Fiber: 4g

  • Sugar: 8g

  • Salt: 1.5g

Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.


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