Thai-Inspired Vegan Coconut Curry

Panang curry paste, tofu, green beans, and potatoes bring Thai-inspired flavor to this vegan coconut curry dish.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 594 Calories

Ingredients

• 1 (14 ounce) can coconut milk
• 1 cup vegetable broth
• 1 (12 ounce) package extra-firm tofu, cubed
• 2 tablespoons vegetable oil, divided, or as needed
• ½ medium yellow onion, thinly sliced
• 4 teaspoons panang curry paste
• 4 large red potatoes, peeled and cubed
• ¼ cup string beans

Recipe 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.