Thai-Inspired Vegan Coconut Curry
Description
Panang curry paste, tofu, green beans, and potatoes bring Thai-inspired flavor to this vegan coconut curry dish.
Ingredients
•
2 tablespoons vegetable oil, divided, or as needed
•
1 (12 ounce) package extra-firm tofu, cubed
•
1/2 medium yellow onion, thinly sliced
•
4 teaspoons panang curry paste
•
1 (14 ounce) can coconut milk
•
1 cup vegetable broth
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4 large red potatoes, peeled and cubed
•
1/4 cup string beans
Directions
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.
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.
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.