THE RECIPE JOURNAL · Main Course
Plant-Based Thai Yellow Curry for Keto Lovers
This vibrant and creamy curry brings all the bold flavors of Thailand while keeping it low-carb and plant-based. It’s the perfect cozy meal for anyone looking to enjoy a healthy, keto-friendly twist on a classic favorite.
FROM THE KITCHEN • Plant-Based Thai Yellow Curry for Keto Lovers
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Flavorful Chicken Medallions
Something delicious to watch next.
01
Step 1
Start by heating 4 tablespoons of oil in a large saucepan over medium heat. Once hot, add the curry paste and cook it for about 3 minutes, stirring occasionally, until it becomes fragrant and starts to break apart. Toss in the tofu and onion, stirring well to coat everything in that flavorful paste. Cook for 3 to 5 minutes until the tofu releases some moisture and starts to dry out a bit. Then, stir in the soy sauce and vinegar, followed by the garlic, zucchini, and broccoli.
02
Step 2
Give everything a good mix and let it cook for another 5 to 7 minutes, until the veggies are tender but still bright and fresh. If it looks like it's sticking or drying out, splash in a little vegetable stock and keep the heat between medium and medium-high.
03
Step 3
When the curry turns a lovely yellow color and your kitchen smells amazing, it’s time to add the vegetable stock and coconut cream. Stir well, scraping the bottom of the pan to lift up all those tasty bits, then lower the heat. You can cover the pan if it seems like there’s not much liquid compared to the tofu and veggies. Let it simmer gently for 5 to 10 minutes, checking every now and then so it doesn’t overcook — you want everything warmed through and those flavors blending nicely.
04
Step 4
While the curry simmers, heat the remaining 2 tablespoons of oil in a large skillet. Add about half a cup of cauliflower rice (enough for one serving) in a thin layer and cook until tender, which usually takes around 2 minutes but feel free to cook it longer if you prefer softer rice. Repeat this for the rest of the cauliflower rice depending on how many people you’re serving.
05
Step 5
Before serving, taste the curry and add salt and pepper as needed. The sauce should be thick, creamy, a little tangy with that gentle coconut sweetness, and packed with the warm, aromatic kick of yellow curry. If it needs more punch, stir in a little extra curry paste or a splash of soy sauce for extra depth. For a brighter yellow hue, a pinch of turmeric does the trick.
06
Step 6
Spoon some cauliflower rice into a bowl, squeeze half a lime over it, and ladle the curry on top. Enjoy!
Why you’ll love it
This dish is a flavorful blend of rich spices and creamy coconut milk, making it both satisfying and comforting. It’s perfect for those following a low-carb lifestyle while still enjoying vibrant, plant-based meals. The combination of fresh vegetables and aromatic curry spices creates a hearty yet light option for any day.
How to serve
Serve with cauliflower rice or shirataki noodles to keep the meal keto-friendly while adding a nice base for soaking up the curry sauce. Garnish with fresh cilantro, lime wedges, and a handful of chopped peanuts for extra crunch and brightness.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk if the curry has thickened too much. This dish also freezes well; thaw overnight in the fridge before reheating.
