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Thia yellow curry

Yellow Curry Tofu with Makrut Lime and Black Rice Noodles

Fresh turmeric and yellow curry paste give this curry a golden glow, and the lime infuses it with a unique and exotic flavor. The black noodles really make the color pop, but if you can't find them just use your favorite noodle.
Course Main Course
Servings 4
Author Robin Asbell


  • 1 block extra firm tofu drained
  • 1 cup coconut cream
  • 1 tablespoon minced fresh turmeric
  • 1 tablespoon yellow curry paste
  • 1/2 teaspoon salt
  • 1 large makrut lime zest pared off in a strip
  • 1 cups vegetable stock
  • 2 cups cubed sweet potatoes
  • 1 large jalapeno chopped
  • 1 teaspoon canola or coconut oil
  • 4 ounces fresh shiitakes slivered
  • cilantro and scallions for garnish
  • 8 ounces black rice noodles


  • Drain the tofu and wrap in a towel, press lightly to extract water, then cube and reserve.
  • In a large saute pan, heat the coconut cream over medium-high heat and add the turmeric and curry paste. Stir until it comes to a boil. Add the salt and lime zest and stir in the vegetable stock. Bring to a simmer. Lower the heat and cook for at least five minutes, adding water or more stock if it gets too thick.
  • Add the sweet potato and jalapeno and stir, when it boils, reduce to a simmer and cover. Cook for about 8 minutes, until the sweet potato cubes are tender when pierced with a knife. Fold in the tofu and simmer gently until thick.
  • In another pan, heat the oil over high heat and sear the mushrooms. Cook, stirring, until browned and shrunken. Keep warm.
  • Cook the noodles according to package directions. Serve curry topped with shiitakes, cilantro and scallions.