Delicious panang curry paste-based vegan Thai coconut curry. Over white rice, please.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons vegetable oil, divided, or as needed
- 1 (12 ounce) package extra-firm tofu, cubed
- ½ medium yellow onion, thinly sliced
- 4 teaspoons panang curry paste
- 1 (14 ounce) can coconut milk
- 1 cup vegetable broth
- 4 large red potatoes, peeled and cubed
- ¼ cup string beans
Instructions
- 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.
- 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.
- 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.
- This dish is fairly spicy so use 2 teaspoons curry paste if you don’t like spicy, or add more paste to taste as the dish is cooking if you do like spicy.