Thai-Inspired Vegan Coconut Curry
Delicious vegan Thai coconut curry with panang curry paste. Serve over white rice.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 2tablespoons vegetable oil, divided, or as needed
- 1(12 ounce) package extra-firm tofu, cubed
- ½medium yellow onion, thinly sliced
- 4teaspoons panang curry paste
- 1(14 ounce) can coconut milk
- 1cup vegetable broth
- 4large red potatoes, peeled and cubed
- ¼cup string beans
Instructions
Step 1
Heat 1 tablespoon oil in a nonstick frying pan over medium-high heat. Add tofu and fry on all sides until golden, 5 to 7 minutes. Remove from heat.Step 2
While tofu is frying, heat remaining oil in a separate pan over medium heat. Saute onion until soft, 5 to 7 minutes. Stir in curry paste. Pour in coconut milk and vegetable broth; bring to a boil. Add potatoes, reduce heat, and simmer, covering the pot loosely, until potatoes are halfway cooked, about 10 minutes.Step 3
Stir in beans and continue to simmer until potatoes are almost soft, about 5 minutes more. Stir in tofu and heat through, about 5 minutes. Serve in individual bowls.