Curry Tailandés de Verduras. - Para preparar este curry tailandés de verduras sólo necesitas un wok u olla, 10 ingredientes y 30 minutos. Nosotros lo servimos con arroz para tener una comida completa. #vegano #singluten #danzadefogones

Eating vegan in Asia is very very easy, there are options everywhere because their diet has a much higher percentage of vegetables than ours and tofu and tempeh are proteins that are often consumed.



  • 1 lata de leche de coco (400 ml ó 14 oz)
  • 1 taza de agua (250 ml)
  • 1 cucharada de pasta de curry amarillo, ver notas
  • 2 patatas medianas, peladas y troceadas
  • 1 zanahoria, pelada y troceada
  • 200 g de tofu firme (7 oz), troceado
  • 100 g de brócoli (3,5 oz), troceado
  • 1/2 cebolla roja, troceada
  • 1 cucharada de azúcar de caña, coco o moreno
  • 1 cucharada de tamari o salsa de soja


  1. In a wok or pot, pour the milk of coconut, the water and the yellow curry paste, stir and when it starts to boil, cook over medium-high heat for about 2 or 3 minutes.
  2. Add the potatoes and carrot and cook 10 minutes.
  3. Add remaining ingredients, stir and cook 10 more minutes or until vegetables are done.
  4. Serve directly. Leftovers can be stored in an airtight container in the fridge for 4-5 days.


  • Not all yellow curry pastes are vegan, some contain fish or shellfish, so read the ingredients before buying.
  • If you can’t find yellow curry paste you can use any other curry paste (red, green) or curry powder. I haven’t tried this recipe with curry powder, but I would add a teaspoon, taste it, and then add more until it’s to my liking. The curry paste we used was quite spicy, so if you’re using curry powder, you may want to add a bit of chilli as well.
  • Add your favorite vegetables.
  • Use the sweetener you like or omit it if you want.
  • Tamari or soy sauce can be substituted for salt.
  • If you want to make the recipe lower in fat, you can add more water or vegetable broth and less coconut milk.
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