How to Make Thai-Inspired Vegan Coconut Curry - A Step-by-Step Guide

Thai cuisine is known for its bold and complex flavors, and one dish that captures this essence perfectly is the traditional coconut curry. This dish is a blend of creamy coconut milk, aromatic spices, and a variety of fresh vegetables and often meat or seafood. For those who follow a vegan diet or are simply looking to enjoy a lighter, plant-based version of this classic Thai dish, a Thai-inspired vegan coconut curry is the perfect choice.

Not only is this dish packed with flavor, bu...

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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

Information

  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins
  • Servings: 4
  • Yield: 4 servings

  • 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.
  • Nutrition

    594 cal.

    • Total Fat: 32g
    • Saturated Fat: 20g
    • Sodium: 253mg
    • Total Carbohydrate: 67g
    • Dietary Fiber: 8g
    • Total Sugars: 6g
    • Protein: 16g
    • Vitamin C: 35mg
    • Calcium: 359mg
    • Iron: 11mg
    • Potassium: 2031mg