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Vegan Keto Thai Yellow Curry

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PREP TIME
20 min
COOKING TIME
30 min
TOTAL TIME
50 min
SERVINGS
4 servings
Dinner Thai
Vegan Keto Thai Yellow Curry
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
  • 1/2 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 1/2 cups vegetable stock
  • 1 (14 ounce) can cream of coconut
  • 2 cups cauliflower rice
  • 2 limes, halved
Instructions
1
Preheat your saucepan over medium heat and warm 4 tablespoons of oil until it's hot.
2
Add the curry paste to the saucepan and stir constantly, allowing it to release its fragrance and start breaking apart. This should take around 3 minutes.
3
Next, add the tofu and onion to the saucepan. Stir well to coat them with the curry paste, then continue cooking until the tofu has lost its moisture and appears drier. This should take 3 to 5 minutes.
4
Meanwhile, mix the soy sauce and vinegar in a small bowl.
5
Add the garlic, zucchini, and broccoli to the saucepan with the curry paste mixture. Stir everything together well and cook until the vegetables are tender, taking 5 to 7 minutes.
6
If the vegetables aren't releasing enough moisture, you can add a splash of vegetable stock to prevent them from sticking too much. Keep the heat at medium to high.
7
Once everything is well combined and has a yellowish hue, your kitchen should be filled with an incredible aroma. The vegetables should appear brighter but not overcooked, and the pot should be making a high sizzling sound.
8
Pour in some vegetable stock and coconut cream to give the curry its final touch. Mix everything together, scraping the bottom of the saucepan to bring up any hidden flavor bits. Reduce the heat and cover the saucepan only if there's not enough liquid.
9
Simply let the curry simmer for 5 to 10 minutes, checking on it every few minutes. The key is not to overcook it.
10
Separately, heat the remaining 2 tablespoons of oil in a large skillet.
11
Add about 1/2 cup of cauliflower rice to the skillet and cook until it's tender, taking around 2 minutes or longer depending on your preference.
12
In the meantime, keep an eye on the curry and season it with salt and pepper to taste. The texture should be thick and creamy, with a tangy, coconutty flavor and an aromatic kick.
13
If the curry paste isn't shining through as brightly as you'd like, add a little bit of it and stir to dissolve. If you want more umami flavor, add a splash of soy sauce. If you want it to be brighter yellow, add a pinch of turmeric powder.
14
Finally, serve the curry over 1/2 cup of cauliflower rice and squeeze a half a lime on top.