Keto-Friendly Vegan Thai Yellow Curry Recipe

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
• ½ onion, chopped (Optional)
• 3 tablespoons soy sauce
• 3 tablespoons apple cider vinegar
• 4 cloves garlic, minced
• 2 large zucchini, sliced
• 1 head broccoli, cut into florets
• 1 ½ cups vegetable stock
• 1 (14 ounce) can cream of coconut
• 2 cups cauliflower rice
• 2 limes, halved

Step 1

Gently heat 4 tablespoons of oil in a large saucepan over medium heat. Add the curry paste and cook it for about 3 minutes until it’s fragrant and starts to break apart. Toss in the tofu and onion, stirring everything so the curry paste coats them well. Cook for 3 to 5 minutes, until the tofu releases some moisture and begins to look a bit drier. Then stir in the soy sauce and vinegar, followed by the garlic, zucchini, and broccoli.

Step 2

Give everything a good mix and let it cook for another 5 to 7 minutes until the vegetables are tender. If it seems like things are sticking or not releasing enough moisture, splash in a little vegetable stock and keep the heat between medium and medium-high.

Step 3

Once the curry has taken on that lovely yellow color and your kitchen smells amazing, pour in the vegetable stock and coconut cream. Stir well, scraping the bottom of the pan to lift up any tasty bits, then reduce the heat. You don’t need to cover the pan unless there’s barely any liquid compared to the veggies and tofu. Let it simmer gently for 5 to 10 minutes, checking every so often. It won’t take long for everything to warm through and the flavors to blend.

Step 4

While the curry is simmering, heat the remaining 2 tablespoons of oil in a large skillet. Add about half a cup of cauliflower rice — enough for one serving — spreading it out in a thin layer. Cook it until tender, which usually takes around 2 minutes, though you can cook it a bit longer if you like it softer. Repeat this for the rest of the cauliflower rice, depending on how many people you’re feeding.

Step 5

Give the curry a taste and season with salt and pepper as needed. It should be thick and creamy, with a nice balance of tanginess, coconut richness, and that signature yellow curry aroma. If you want the flavors to pop more, feel free to stir in a little extra curry paste or a splash of soy sauce for extra depth. A pinch of turmeric can brighten up the color if you like it more vibrant.

Step 6

To serve, spoon half a cup of the cauliflower rice into a bowl, squeeze over half a lime for a fresh zing, then ladle the yellow curry on top. Enjoy!