Creamy Thai Coconut Yellow Curry

When I was doing my yellow series on Instagram, I was definitely going to make yellow curry because haven’t featured a Thai recipe yet. I went to Thailand last year and I learned how to cook proper Thai curry and definitely wanted to share with you guys! So, I was browsing through my local Trader Joe’s and came across this yellow curry sauce and was like hmmm what if I put together something with this sauce for nights when people don’t want to whip up a whole paste and everything.... and so here we are!

This recipe is effortless and can be made to perfection in under 30 minutes. It is so creamy and delicious!! Actually can you believe that I added 0 seasoning. And you know me... I literally add every seasoning in every dish, but I actually forgot to and I was shook.

There is so much flavor in the sauce and the veggies. If I were to, I would probably just do salt honestly. It didn’t need anything at all! Hope you give it a try!

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Creamy Thai Coconut Yellow Curry

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients

1 zucchini sliced

1/2 yellow onion

3-4 cloves of garlic

1/2 cup stir fry mix - Whole Foods

1 can coconut milk

1 cup cubed tofu

Thai Yellow Curry Sauce

Garnish - scallions, cilantro, peanuts

Directions

1. Prep veggies. In a large sauce pan on medium, add in a knob of coconut oil then your onions. When they almost turn translucent, add in your garlic. Sauté for couple minutes. Then, add in your zucchini and frozen stir fry veggies. Sauté till these veggies are cooked but not soft. You want them to be crunchy.

2. Add in your Thai Yellow Curry Sauce from TJ’s and 1 whole can of coconut milk. Then, add in your cubed tofu. Bring this to a boil then cover and simmer for 10 minutes. Serve over fluffy, white basmati rice & garnish with scallions, cilantro, & peanuts.