Yellow Curry

I love Thai curry. Yellow curry is my lunch curry. This recipe is great for meal prep - it keeps well and I'm happy to eat it every day. I'm testing freezing it and will update with freezing / heating instructions when I've determined the best method for that. This is also my easiest curry recipe - it's possible to make without having to cut anything up, and you can keep all the ingredients on hand easily since it's also possible to make with all frozen vegetables.

Ingredients

• 1 Tbsp vegetable/soybean oil (note - err on the less oil side here.)
• 3/4 cup yellow curry paste (I use Mae Ploy - it's definitely what most restaurants around me use. I can get it at asian groceries or restaurant supply stores.)
• 3 cans (1200 mL) coconut milk (do not cheap out on this! use a brand you like, and check reviews if you're not sure. once I tried store brand coconut milk and it tasted distinctly of soap and vomit.)
• 12 oz tofu (I use prepared tofu cutlets because I prefer fried tofu in my yellow curry. the asian grocries in my area also carry fried tofu from local restaurants (and it is so good), but you need to buy that the same day you make the curry.)
• One onion (sliced into half rings, or you can use an equivalent amount of frozen diced onion)
• 12 oz frozen peas & carrots
• 20 oz frozen potatoes (I use frozen roasted red skin potatoes. it's more foolproof than using fresh potatoes.)
• lime juice, soy sauce, brown sugar for adjusting seasoning to taste

Directions

• sautee the curry paste for until fragrant
• add 2 cans of the coconut milk, stir and simmer until the curry sauce is properly combined
• add the tofu & third can of coconut milk.
• bring the curry up to a boil for a couple of minutes.
• add the onions & continue to boil for ~5 minutes
• add the potatoes, peas & carrots. simmer for another 5 minutes.
• taste the curry sauce. adjust the seasoning to taste. If the sauce is already very thick, add 1/2 cup or so of water.
• continue simmering until all the vegetables are properly cooked/heated (at least 5 more minutes)
• serve with rice