Thai-Inspired Vegan Coconut Curry
Panang curry paste, tofu, green beans, and potatoes bring Thai-inspired flavor to this vegan coconut curry dish.
In a nonstick frying pan over medium-high heat, warm 1 tablespoon of oil.
Fry the tofu for 5 to 7 minutes, until golden brown on all sides.
Get rid of the heat.
Remaining oil should be heated over medium heat in a different pan while the tofu is frying.
Cook onion for 5 to 7 minutes, or until soft.
Add curry paste and stir.
Bring to a boil before adding the coconut milk and vegetable broth.
Add the potatoes, lower the heat, and simmer for 10 minutes, loosely covered, or until the potatoes are halfway cooked.
After adding the beans, simmer the mixture for an additional 5 minutes, or until the potatoes are almost soft.
Add the tofu and cook for about five minutes more.
Serve in separate bowls.