Yellow Thai Curry with Crispy Lupin
Prep Time:
15 Minutes
Serves:
4 Servings
Cook Time:
25 Minutes
Author
About the Recipe
This rich and creamy yellow Thai curry is packed with bell peppers, carrots, and crispy seasoned lupin, then finished with cilantro, green onions, and chili oil. Extra-firm tofu can easily be substituted for the lupin.
Ingredients
Crispy Lupin
- 1½–2 cups lupin, cubed
- 1 tablespoon neutral oil
- 1–2 teaspoons soy sauce or tamari
- 1 teaspoon curry powder
- 1 teaspoon paprika
Yellow Thai Curry
- 1–2 tablespoons neutral oil or coconut oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 white or yellow onion, diced
- 3 tablespoons vegan yellow Thai curry paste, or more to taste
- 2 large carrots, thinly sliced
- 2 red bell peppers, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 can (13.5 oz / 400 ml) full-fat coconut milk
- 1–1½ cups vegetable broth
- 1–2 tablespoons soy sauce or tamari
- 1 teaspoon brown sugar, coconut sugar, or maple syrup, optional
- Juice of ½ lime
- Salt, to taste, if needed
For Serving
- Cooked jasmine rice
- Fresh cilantro
- Sliced green onions
- Chili oil
- Lime wedges, optional
Servings
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Linked Recipes
Preparation
Step 1
Heat the oil for the lupin in a skillet over medium-high heat. Add the lupin and sauté until golden and crisp around the edges, tossing occasionally.
Step 2
Splash in the soy sauce and sprinkle with curry powder and paprika. Continue cooking until coated, browned, and crisp, then set aside.
Step 3
Heat the curry oil in a large skillet or pot over medium heat. Sauté the onion for 3–4 minutes, then add the garlic and ginger and cook for 1 minute.
Step 4
Add the yellow curry paste and cook for 1–2 minutes. Pour in the coconut milk and broth, then stir in the soy sauce and optional sugar or maple syrup.
Step 5
Add the carrots and simmer for about 5 minutes. Add the bell peppers and cook until tender but still slightly crisp.
Step 6
Stir in the crispy lupin near the end and simmer briefly, just until warmed through while retaining some crisp texture.
Step 7
Stir in the lime juice and adjust with curry paste, soy sauce, lime, or salt. Serve over jasmine rice with green onions, cilantro, chili oil, and optional lime wedges.
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