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Vegan Keto-Friendly Thai Yellow Curry
Vegan Keto-Friendly Thai Yellow Curry
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Vegan Thai yellow curry with tofu, broccoli, and zucchini over cauliflower rice - keto-friendly.
Ingredients:
  • 6 tablespoons medium-chain triglyceride (MCT) oil, divided
  • 5 tablespoons Thai yellow curry paste (such as Mae Ploy®)
  • 1 (12 ounce) package extra-firm tofu, cubed
  • 0.5 onion, chopped
  • 3 tablespoons soy sauce
  • 3 tablespoons apple cider vinegar
  • 4 cloves garlic, minced
  • 2 large zucchini, sliced
  • 1 head broccoli, cut into florets
  • 1.5 cups vegetable stock
  • 1 (14 ounce) can cream of coconut
  • 2 cups cauliflower rice
  • 2 limes, halved
Instructions:
  • In a large saucepan over medium heat, warm 4 tablespoons of oil. Sauté the curry paste until fragrant and slightly crumbled, for about 3 minutes. Add tofu and onion, stirring well to coat with curry paste. Cook until the tofu starts to look drier, around 3 to 5 minutes. Add soy sauce and vinegar, then mix in garlic, zucchini, and broccoli.
  • Combine all ingredients in the saucepan, stirring until well blended. Cook until vegetables are tender, about 5 to 7 minutes. If needed, pour a bit of vegetable stock to prevent sticking, maintaining medium to medium-high heat.
  • When the mixture takes on a beautiful yellow hue and fills your kitchen with delightful aromas, notice the vegetables becoming vibrant without being overdone, and listen for the high sizzling sounds from the pot. Add vegetable stock and coconut cream, stirring well to incorporate while scraping the bottom to release all the flavorful bits. Reduce the heat, covering the saucepan only if the liquid seems scant compared to the vegetables and tofu. Simmer gently for 5 to 10 minutes, checking periodically, as the dish will quickly warm through and the flavors fuse together effortlessly.
  • In a large skillet, heat the remaining 2 tablespoons of oil. Add 1/2 cup of cauliflower rice in a thin layer for 1 serving. Cook until tender to your liking, about 2 minutes or longer. Cook the rest of the cauliflower rice in batches according to the number of servings needed.
  • Taste and adjust the curry by seasoning with salt and pepper. Ensure the curry has a thick and creamy texture with a slightly tangy, coconutty flavor and the aromatic kick of yellow curry. To enhance the curry paste, stir in a small dollop if desired. For added umami, mix in a splash of soy sauce, or for a brighter color, a pinch of turmeric powder.
  • Place 1/2 cup of cauliflower rice in a bowl, squeeze the juice of 1/2 a lime over it, and generously top it with yellow curry.

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