Thai Yellow Curry (Gang Karee) - Bravabod
Recipes

Thai Yellow Curry (Gang Karee)

Valentina

  • Difficulty Intermediate Difficulty
    • •
  • Time 35"
Asian Carrot Chicken Curry Entree Ginger Potato Tofu
Asian Carrot Chicken Curry Entree Ginger Potato Tofu

Thai Yellow Curry! A creamy coconut milk and yellow curry broth with carrots, onions, tofu, and potatoes. Plant-based and restaurant-worthy.

How To MakeDiet Type: Classic

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Freeze For Not recommended

Best by 3-5 days

Shopping List
    Curry
  • 1 pound Yukon gold potatoes, peeling optional
  • 3 large carrots
  • 1/2 brown onion
  • 1 1/2 (15 ounce) cans full-fat coconut milk
  • 1 cup vegetable or chicken broth
  • 3 tablespoons yellow curry paste (Note 1)
  • 1 1/2 tablespoons fresh ginger, minced
  • 1 tablespoon fish sauce (or tamari for vegan)
  • 1 tablespoon coconut sugar Crispy Tofu
  • 1 (15 ounce) package extra-firm tofu
  • 2 tablespoons avocado oil
Instructions
  1. Step 1: Preheat the oven to 425°F. Drain the tofu and wrap it in an absorbent towel or paper towels. Place it on a cutting board and place a heavy weight on top (like a skillet). This will release excess moisture from the tofu, helping it be crispier later.
  2. Step 2: Cut the pressed tofu into 1 inch cubes and toss in the 2 tablespoons of avocado oil. Spread the tofu cubes on baking sheet.
  3. Step 3: Roast for 30 minutes, flipping the tofu over halfway through the cooking time. Before flipping, set the baking sheet on a cooling rack/oven top and let the tofu rest for 1 to 2 minutes. Giving the tofu a little time to cool off before flipping will help it not stick to baking sheet. After the 30 minutes, the tofu should be crisp on the sides and soft in the middle. Set aside to cool.
  4. Step 4: Dice the onions and carrots into 1/2 inch pieces. Dice the potatoes into larger 1 inch chunks. Set aside.
  5. Step 5: Now we are going to reduce our coconut milk. Place a large pot over medium heat. Shake the cans of coconut milk. Once hot, add 1 cup of coconut milk to the pot. Give it a stir and allow the coconut milk to cook for about 5 minutes. Keep an eye on it to avoid burning. When it's ready, it will have cooked down to become quite thick. The coconut milk should look like it's beginning to separate at the edges of the pot (don't worry if it's not, proceed with the recipe).
  6. Step 6: Add the curry paste to the thickened coconut milk. Stir it together with a spatula for 1 minute. It should be very fragrant.
  7. Step 7: Add the onions, carrots, and potatoes to the curry paste. Stir together to combine.
  8. Step 8: Pour in the remaining coconut milk, broth, ginger, fish sauce, and coconut sugar. Cover the pot and bring it to a low boil. Once boiling, reduce the heat to a simmer and cook for 8 to 10 minutes, or until the potatoes are just fork-tender. We don't want to over-cook the vegetables here, because they will continue to cook as they sit in the hot pot afterwards.
  9. Step 9: Once the time is up, stir in the prepared tofu. Turn off the heat and allow the curry to rest for at least 10 minutes. Give it a taste and adjust the seasonings as desired.
  10. Serve: Enjoy with a side of rice.
Recipe Notes

Note 1: We used Mae Ploy Yellow Curry Paste here. Different brands of curry paste will have varying levels of spice, so taste and adjust accordingly. Always read the ingredients before using, as some brands contain dried shrimp.

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Nutrition

A restaurant-worthy curry is 30-minutes away with this crowd-pleasing recipe. The first step is to prepare the crispy tofu. Next, cook down canned coconut milk until it separates. Then add the curry paste and a blend of carrots, onions, and Yukon gold potatoes. Cook until tender and stir in the tofu at the end. It's the perfect comfort food meal. And here's a fun fact: the oil sheen at the top of a curry after eating is a good indication that it has been properly prepared. That is a sign that the oil from the coconut milk has separated.

How To MakeDiet Type: Plant-based

liked this

Freeze For Not recommended

Best by 3-5 days

Shopping List
    Curry
  • 1 pound Yukon gold potatoes, peeling optional
  • 3 large carrots
  • 1/2 brown onion
  • 1 1/2 (15 ounce) cans full-fat coconut milk
  • 1 cup salted vegetable broth
  • 3 tablespoons yellow curry paste
  • 1 1/2 tablespoons fresh ginger, minced
  • 1 tablespoon vegan fish sauce or tamari
  • 1 tablespoon coconut sugar Crispy Tofu
  • 1 (15 ounce) package extra-firm tofu
  • 2 tablespoons neutral-flavored oil
Instructions
  1. Step 1: Preheat the oven to 425°F. Drain the tofu and wrap it in an absorbent towel or paper towels. Place it on a cutting board and place a heavy weight on top (like a skillet). This will release excess moisture from the tofu, helping it be crispier later.
  2. Step 2: Cut the pressed tofu into 1" inch cubes and toss in the 2 tablespoons of oil.
  3. Step 3: Spread the tofu cubes on baking sheet. Roast them for 30 minutes, flipping them over halfway through the cooking time. Before flipping, set the baking sheet on a cooling rack/oven top and let the tofu rest for 1 to 2 minutes. Giving the tofu a little time to cool off before flipping will help it not stick to baking sheet. Once flipped, place it back in the oven to finish cooking.
  4. Step 3: After the 30 minutes, the tofu should be crisp on the sides and soft in the middle. Set aside to cool.
  5. Step 4: Dice the onions and carrots into 1/2" inch pieces. Dice the potatoes into larger 1" inch chunks. Set aside.
  6. Step 5: Now we are going to reduce our coconut milk. Place a large pot over medium heat. Shake the cans of coconut milk. Once hot, add 1 cup of coconut milk to the pot. Give it a stir and allow the coconut milk to cook for about 5 minutes. Keep an eye on it to avoid burning. When it's ready, it will have cooked down to become quite thick. The coconut milk should look like it's beginning to separate at the edges of the pot (don't worry if it's not, proceed with the recipe).
  7. Step 6: Add the curry paste to the thickened coconut milk. Stir it together with a spatula for 1 minute. It should be very fragrant.
  8. Step 7: Add the onions, carrots, and potatoes to the curry paste. Stir together to combine.
  9. Step 8: Pour in the remaining coconut milk, broth, ginger, vegan fish sauce or tamari, and coconut sugar. Cover the pot and bring it to a low boil. Once boiling, reduce the heat to a simmer and cook for 8 to 10 minutes, or until the potatoes are just fork-tender. We don't want to over-cook the vegetables here, because they will continue to cook as they sit in the hot pot afterwards.
  10. Step 9: Once the time is up, stir in the prepared tofu. Turn off the heat and allow the curry to rest for at least 10 minutes. Give it a taste and adjust the seasonings as desired. Tamari will add more salt, and curry paste will bring more spice.
  11. Serve: Grab a bowl and enjoy a big bowl of warm curry. This is great with a side of rice.
Recipe Notes

Note 1: I used Mae Ploy yellow curry paste for this. Different brands of curry paste will have varying levels of spice, so taste and adjust accordingly. Always read the ingredients before using, as some brands are non-vegan and contain dried shrimp.

Nutrition

A restaurant-worthy curry is 30-minutes away with this crowd-pleasing recipe. First, cook down canned coconut milk until it separates. Then add the curry paste and a blend of carrots, onions, chicken, and taro root. Cook until tender and velvety. It's the perfect comfort food meal. If you don't eat chicken, then check out the notes below for a seafood option. And here's a fun fact: the oil sheen at the top of a curry after eating is a good indication that it has been properly prepared. That is a sign that the oil from the coconut milk has separated.

How To MakeDiet Type: Paleo

liked this

Freeze For Not recommended

Best by 3-5 days

Shopping List
    Curry
  • 1 pound taro, peeled (Note 1)
  • 2 large chicken breasts, boneless and skinless
  • 3 large carrots
  • 1/2 brown onion
  • 1 1/2 (15 ounce) cans full-fat coconut milk
  • 1 cup chicken broth
  • 3 tablespoons yellow curry paste
  • 1 1/2 tablespoons fresh ginger, minced
  • 1 tablespoon fish sauce
  • 1 tablespoon coconut sugar
Instructions
  1. Step 1: Chop the chicken into 1" pieces. Set aside.
  2. Step 2: Dice the onions and carrots into 1/2" inch pieces. Remove and blemishes from the taro flesh and then dice the taro into larger 1" inch chunks. Set aside.
  3. Step 3: Now we are going to reduce our coconut milk. Place a large pot over medium heat. Shake the cans of coconut milk. Once hot, add 1 cup of coconut milk to the pot. Give it a stir and allow the coconut milk to cook for about 5 minutes. Keep an eye on it to avoid burning. When it's ready, it will have cooked down to become quite thick. The coconut milk should look like it's beginning to separate at the edges of the pot (don't worry if it's not, proceed with the recipe).
  4. Step 4: Add the curry paste to the thickened coconut milk. Stir it together with a spatula for 1 minute. It should be very fragrant.
  5. Step 5: Add the diced chicken to the curry paste and cook it for 2 to 3 minutes. Use the spatula to stir the chicken often so that it sears on all sides. It should not be cooked all the way through.
  6. Step 6: Add the onions, carrots, and taro to the curry paste. Stir together to combine.
  7. Step 7: Pour in the remaining coconut milk, broth, ginger, fish sauce, and coconut sugar. Cover the pot and bring it to a low boil. Once boiling, reduce the heat to a simmer and cook for 8 to 10 minutes, or until the taro pieces are just fork-tender. We don't want to over-cook the vegetables or chicken here, because they will continue to cook as they sit in the hot pot afterwards.
  8. Step 8: Turn off the heat and allow the curry to rest for at least 10 minutes. Give it a taste and adjust the seasonings as desired. Fish sauce will add more salt, and more curry paste will bring more heat.
  9. Serve: Grab a bowl and enjoy a big bowl of warm curry.
Recipe Notes

Note 1: Taro root is a starchy root vegetable with a brown outer skin and white flesh with purple specks throughout (see images for reference). When cooked, it tastes similar to potato but has a more velvety mouthfeel. I use the large-sized taro here, since the baby-sized ones taste less starchy. You can find taro at many large supermarkets and in Asian markets.

Note 2: I used Mae Ploy yellow curry paste for this. Different brands of curry paste will have varying levels of spice, so taste and adjust accordingly.

Note 3: Every 2 chicken breasts may be substituted with 1 pound of peeled and deveined shrimp. Add the shrimp in the last 3 to 4 minutes of cooking, to prevent it from overcooking.

Nutrition

A restaurant-worthy curry is 30-minutes away with this crowd-pleasing recipe. First, cook down canned coconut milk until it separates. Then add the curry paste and a blend of bell peppers, onions, chicken, and cauliflower. Cook until tender and velvety. It's the perfect comfort food meal. If you don't eat chicken, then check out the notes below for a seafood option. And here's a fun fact: the oil sheen at the top of a curry after eating is a good indication that it has been properly prepared. That is a sign that the oil from the coconut milk has separated.

How To MakeDiet Type: Low-carb

liked this

Freeze For Not recommended

Best by 3-5 days

Shopping List
    Curry
  • 1 pound cauliflower florets
  • 2 large chicken breasts, boneless and skinless
  • 2 small bell peppers (red or orange color)
  • 1/2 brown onion
  • 1 1/2 (15 ounce) cans full-fat coconut milk
  • 1 cup chicken broth
  • 3 tablespoons yellow curry paste
  • 1 1/2 tablespoons fresh ginger, minced
  • 1 tablespoon fish sauce
  • 1 tablespoon coconut sugar or preferred low-carb granulated sweetener
Instructions
  1. Step 1: Chop the chicken into 1" pieces. Set aside.
  2. Step 2: Dice the onions into 1/2" inch pieces. Then dice the cauliflower into larger 1" inch pieces. Remove the stem and seeds from the bell peppers and slice it into thin strips. Set aside.
  3. Step 3: Now we are going to reduce our coconut milk. Place a large pot over medium heat. Shake the cans of coconut milk. Once hot, add 1 cup of coconut milk to the pot. Give it a stir and allow the coconut milk to cook for about 5 minutes. Keep an eye on it to avoid burning. When it's ready, it will have cooked down to become quite thick. The coconut milk should look like it's beginning to separate at the edges of the pot (don't worry if it's not, proceed with the recipe).
  4. Step 4: Add the curry paste to the thickened coconut milk. Stir it together with a spatula for 1 minute. It should be very fragrant.
  5. Step 5: Add the diced chicken to the curry paste and cook it for 2 to 3 minutes. Use the spatula to stir the chicken often so that it sears on all sides. It should not be cooked all the way through.
  6. Step 6: Add the onions, peppers, and cauliflower to the curry paste. Stir together to combine.
  7. Step 7: Pour in the remaining coconut milk, broth, ginger, fish sauce, and sweetener. Cover the pot and bring it to a low boil. Once boiling, reduce the heat to a simmer and cook for 6 to 8 minutes, or until the cauliflower pieces are just fork-tender. We don't want to over-cook the vegetables or chicken here, because they will continue to cook as they sit in the hot pot afterwards.
  8. Step 8: Turn off the heat and allow the curry to rest for at least 10 minutes. Give it a taste and adjust the seasonings as desired. Fish sauce will add more salt, and more curry paste will bring more heat.
  9. Serve: Grab a bowl and enjoy a big bowl of warm curry.
Recipe Notes

Note 1: I used Mae Ploy yellow curry paste for this. Different brands of curry paste will have varying levels of spice, so taste and adjust accordingly.

Note 2: Every 2 chicken breasts may be substituted with 1 pound of peeled and deveined shrimp. Add the shrimp in the last 3 to 4 minutes of cooking, to prevent it from overcooking.

Nutrition

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Thai Yellow Curry (Gang Karee)

PT35M 1 pound Yukon gold potatoes, peeling optional 3 large carrots 1/2 brown onion 1 1/2 (15 ounce) cans full-fat coconut milk 1 cup vegetable or chicken broth 3 tablespoons yellow curry paste (Note 1) 1 1/2 tablespoons fresh ginger, minced 1 tablespoon fish sauce (or tamari for vegan) 1 tablespoon coconut sugar 1 (15 ounce) package extra-firm tofu 2 tablespoons avocado oil Gluten Free Paleo Vegan Low-Carb 4 Servings Ingredients:

4 Servings

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