Name: Yellow Thai Curry Casserole
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 cup canned coconut milk; 3 to 4 tbsp yellow Thai curry paste* ((adjust according to your spice preference)); 1 tbsp low-sodium soy sauce or tamari; 2½ tbsp PBFit powdered peanut butter plus 2 tbsp water ((or sub for 1 tbsp regular peanut butter)); 1 tbsp coconut sugar; 3 cloves garlic, minced; 8 to 10 kaffir lime leaves, optional (but highly recommended!); 3 cups veggie broth; 280g flat rice noodles (about ½ lb.); 1 12-oz block extra firm tofu, cubed; 1 large broccoli crown, cut into florets; 1 large bell pepper, sliced; 1 large carrot, shredded; cilantro; chopped green onion; sesame oil; red chili flakes; chopped peanuts or cashews; limes, cut into wedges

If you love noodles and Thai food then this Yellow Thai Curry Casserole is going to be your new obsession! You can’t beat an easy dump and bake recipe, especially when it’s high-protein and unbelievably flavourful. Make it now and thank me later!

Jump to Recipe Jump to Video Print Recipe

Jump to Recipe

Watch how to make this Yellow Thai Curry Casserole on my YouTube channel!

Ingredients & Inspiration

Now, I don’t like picking favourites (because I tell all my recipes that I love them equally), but this Yellow Thai Curry Casserole might just be my favourite dump and bake casserole of all. Perhaps I’m just a noodley kind of girl and will always choose noodles over everything else, but the tangy, spicy and fragrant flavours in this dish are out of this world, and always leaves me feeling so satisfied. Plus it’s got a whopping 24g of protein per serving!

Not to mention that there’s only about 10 minutes or less of total hands-on prep time needed to get this casserole in the oven. A few delicious veggies and pantry staples can go a long, long way, and make a damn delicious meal in a jiffy!

Here’s what you need to make my Thai Yellow Curry Casserole:

canned coconut milk
yellow Thai curry paste
low-sodium soy sauce or tamari
peanut butter
coconut sugar
garlic
kaffir lime leaves
vegetable stock

flat rice noodles
extra firm tofu
red bell pepper
carrot sliced
broccoli
green onions
cilantro
sesame seeds
fresh lime juice

How to Make Yellow Thai Curry Casserole

A true dump and bake, everything goes into the casserole dish so you can walk away and live your life!

Preheat your oven to 400° F and grab a 9×13 casserole dish.
In the baking dish whisk together coconut milk, yellow curry paste, soy sauce, coconut sugar, peanut butter, garlic, and vegetable stock until well combined and no lumps of curry paste remain. Then sprinkle in the kaffir lime leaves on top of the liquid, if using.
Nestle in the noodles, and then add carrot, bell pepper and broccoli on top. Use tongs to toss everything together gently, and press the veggies down firmly on top of the noodles to keep the noodles submerged in the liquid. Lastly, arrange the tofu on top of the veggies.
Place the baking dish in the oven and bake at 400°F for 35 to 40 minutes or until the noodles are cooked through, giving them a toss halfway through to ensure the noodles are cooking evenly, and toss the veggies and tofu in the sauce.
Remove the dish from the oven once cooked, and using tongs, give it all one good final toss to combine. Serve into bowls, and add your favourite toppings: cilantro, green onions, sesame oil, red chili flakes and chopped cashews or peanuts. Enjoy!

Wanna See My Noods?

I’d say this Yellow Thai Curry Casserole might be too good to be true. Might be. 😉 Slurpy, chewy, spicy goodness. All the best things in the world in one perfect dump and bake casserole.

Loved this recipe? You might also like my Scarpariello Casserole, Tofu Teriyaki Casserole, or Garlicky Quinoa Casserole!

Lastly, if you made this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @SteamyVegan and use hashtag #SteamyVegan! I seriously love seeing what you’re cooking up! Plus make sure to check me out on YouTube — I have HUNDREDS of videos to give you limitless plant-based inspiration!

Janelle Carss