Name: Thai-Inspired Vegan Coconut Curry
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Vegetable oil, divided, or as needed - 2 tablespoons; Extra-firm tofu, cubed - 1 (12 ounce) package; Yellow onion, thinly sliced - ½ medium; Panang curry paste - 4 teaspoons; Coconut milk - 1 (14 ounce) can; Vegetable broth - 1 cup; Red potatoes, peeled and cubed - 4 large; String beans - ¼ cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Thai-Inspired Vegan Coconut Curry

1. Vegetable oil, divided, or as needed - 2 tablespoons

2. Extra-firm tofu, cubed - 1 (12 ounce) package

3. Yellow onion, thinly sliced - ½ medium

4. Panang curry paste - 4 teaspoons

5. Coconut milk - 1 (14 ounce) can

6. Vegetable broth - 1 cup

7. Red potatoes, peeled and cubed - 4 large

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.