Trader Joe's Thai Yellow Tofu Curry
This flavorful Thai Yellow Tofu Curry combines potatoes, carrots, peas, onions, and tofu with the mouthwatering Trader Joe's Yellow Curry sauce. This is one of the easiest weeknight dinners that comes together in less than 30 minutes!
Servings: 4
Equipment
- 1 large pot or skillet
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 medium carrots peeled and chopped
- 1 medium yellow potato (~ 1 cup) washed and diced
- ½ cup frozen green peas
- 11 oz Thai Style Yellow Curry Sauce from Trader Joe's
- 1 cup water or vegetable broth* (use vegetable broth for the most flavor)
- 1 block extra firm tofu pressed for at least 20 minutes
Optional Sides & Toppings
- basmati rice
- toasted naan bread
- chopped cilantro or thai basil for topping
- chopped peanuts for topping
- fresh lime for topping
Instructions
- In a large skillet or pot, heat your oil over medium heat for 1 minute. Add in your diced onion and cook for 3-4 minutes.
- Then add in your diced carrots and potatoes. Sauté for a few minutes.
- Pour in your Thai Style Yellow Curry sauce and vegetable broth. Mix well. Bring to a boil and then turn down to simmer and cover for 10-15 minutes until potatoes are fully cooked.
- Add in your tofu cubes and green peas. Mix well.
- Serve your curry with basmati rice and/or naan. Top with cilantro, thai basil, fresh lime or peanuts.
Notes
⭐️I recommend adding 1 cup of vegetable broth to the yellow curry sauce so help thin it out slightly and give you more curry broth to your dish.
Other tips:
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- This Thai yellow curry is easily customizable with other veggies you have. Try bok choy, cauliflower, spinach, kale, sweet potato, and more!
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- Thai basil has a bold flavor compared to regular basil described as a little spiciness, sweetness, and hints of licorice and anise. I love the flavor of this mixed into my curry.
- This curry freezes great! You can double the batch and store leftovers in the freezer for up to 3 months. Keep other leftovers in the fridge for 4 days.