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

Executive Summary

Aromatic and vibrant, this Southern Thai yellow curry blends Dok Khae (Agasta flowers), tofu, mushrooms, and pumpkin in a fragrant coconut-turmeric broth. 🌿 Naturally vegan, it balances salty, sweet, and tangy notes with soy sauce, palm sugar, and tamarind. The homemade curry paste—chilies, turmeric, lemongrass, galangal, and spices—creates bold depth, while kaffir lime leaves add citrusy lift. Served with jasmine rice or noodles, it’s a wholesome dish rooted in Hua Hin’s garden abundance, offering authentic Thai flavors with a unique floral twist.  

Authentic Thai Food Recipes – Traditional, Vegan & Healthy Thai Cooking Guide

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 makrut 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