Ingredients for - Thai-Inspired Vegan Coconut Curry
4.
Panang curry paste 4 teaspoons
8.
String beans ¼ cup
How to cook deliciously - Thai-Inspired Vegan Coconut Curry
1 . Stage
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 . Stage
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 . Stage
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.
Recipe information
Cooking:
15 min.
Servings per container:
4
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