Thai-Inspired Vegan Coconut Curry

Delicious vegan Thai coconut curry with panang curry paste. Serve over white rice.

Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins
4 servings


  • 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


  1. 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. 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. 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.

Cook's Note:

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.

Nutrition Facts (per serving)

594 Calories
32g Fat
67g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 594
% Daily Value *
Total Fat 32g 42%
Saturated Fat 20g 102%
Sodium 253mg 11%
Total Carbohydrate 67g 24%
Dietary Fiber 8g 30%
Total Sugars 6g
Protein 16g
Vitamin C 35mg 175%
Calcium 359mg 28%
Iron 11mg 59%
Potassium 2031mg 43%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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