Vegetarian Kaeng Lueang Dok Khae (Southern Thai Yellow Curry with Agasta Flowers)

Hua Hin Services offers a delicious Vegetarian Kaeng Lueang Dok Khae recipe, a vibrant Southern Thai Yellow Curry. This vegan-friendly dish is a highlight of Hua Hin's local flavors, with ingredients often from our own garden. For more recipes, visit our webpage.

A vibrant, aromatic Southern Thai yellow curry made with Dok Khae (Agasta flowers), tofu, and mushrooms in a fragrant coconut-turmeric broth. Naturally vegan-friendly and packed with bold flavors!

Ingredients (Serves 4)

Curry Paste

• 5-7 dried red chilies (soaked & deseeded for less heat)
• 1 tbsp fresh turmeric (or 1 tsp ground turmeric)
• 3 garlic cloves
• 3 shallots
• 1 stalk lemongrass (sliced, white part only)
• 1 tsp vegetarian shrimp paste (or 1 tbsp soy sauce)
• 1 tsp coriander seeds
• ½ tsp cumin seeds
• 1 thumb-sized galangal (or ginger)

Curry

• 2 cups coconut milk > Making coconut milk at home (divided)
• 1 cup Dok Khae (Agasta flowers), stems removed (or substitute young moringa leaves)
• 200g firm tofu (cubed & lightly fried)
• 1 cup straw mushrooms (or oyster mushrooms, sliced)
• 1 cup bamboo shoots (optional)
• 3-4 kaffir lime leaves (torn)
• 2 tbsp soy sauce (or vegan fish sauce)
• 1 tsp palm sugar (or coconut sugar)
• 1-2 tbsp tamarind juice (or lime juice)
• 1 cup pumpkin or squash (cubed, for sweetness, optional)

Garnish

• Fresh cilantro
• Sliced red chili
• Fried shallots (optional)

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Instructions

1. Make the Curry Paste

• Dry-toast coriander and cumin seeds until fragrant, then grind into powder.
• In a blender, combine all paste ingredients with 1-2 tbsp water. Blend until smooth.

2. Cook the Curry

• In a pot, heat ½ cup coconut milk until it splits (oil appears). Add curry paste and fry for 2-3 minutes until fragrant.
• Add remaining coconut milk + 1 cup water. Simmer for 5 minutes.
• Add tofu, mushrooms, bamboo shoots, and pumpkin (if using). Simmer 5-7 mins until veggies soften.
• Stir in Dok Khae, soy sauce, sugar, and tamarind. Adjust seasoning (should be salty-sweet-tangy).
• Add kaffir lime leaves and simmer 1 more minute.

3. Serve

• Ladle into bowls, garnish with cilantro, chili, and fried shallots.
• Best with steamed jasmine rice or rice noodles!

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Tips & Substitutes

🌿 No Dok Khae? Use:

• Moringa leaves
• Banana flower (thinly sliced)
• Green beans (for crunch)

🌶 Spice Level: Reduce chilies for mild heat, or add fresh bird’s eye chili at the end.

🥥 Creamier Curry: Use full-fat coconut milk and simmer longer.

💡 Make Ahead: Curry paste keeps 1 week refrigerated or 1 month frozen.

This vegan-friendly version keeps the soul of Southern Thai cooking—earthy, tangy, and just bitter enough from the Dok Khae. Perfect for a unique, plant-based meal!

Thanks to Thailand’s year-round growing magic, our garden is overflowing with fresh goodness. 🍆🌿 Each harvest inspires us to cook traditional Thai dishes straight from the heart. Discover the recipes we cherish: https://sites.google.com/view/huahinservices/our-garden/recipes