This meatless curry is bursting with a rainbow of colorful vegetables and a range of textures, from crunchy bell peppers to soft tofu.
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In a 3- to 4-quart saucepan or wok over medium heat, simmer 1/2 cup of the coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes. It will get very thick and shiny and may or may not separate; either is fine.
Add the curry paste, whisk well, and cook, continuing to whisk, for 1 minute. Whisk in the broth, sugar, fish sauce, and remaining coconut milk. Bring to a simmer over medium-high heat.
Add the green beans, onions, lemongrass, and lime leaves and continue to simmer, adjusting the heat as necessary.
After 2 minutes, add the tofu, bell peppers, and oyster mushrooms and continue to simmer until everything is tender and cooked through, about 3 more minutes.
Remove the curry from the heat. Season to taste with more sugar and fish sauce and stir in the basil. Transfer to a serving bowl (or serve right out of the pot). Remove the lemongrass and lime leaves or tell your guests to eat around them. Garnish with the lime wedges.
this turned out fantastic! I did add peas & cauliflower and doubled the amount of green beans. I will make this again asap! My husband said "it's the best curry you've ever made" Thanks Robert Danhi for a great recipe
Was great! Spent some time drying the tofu by cubing it and letting it sit on a bed of paper towels in the fridge overnight. It ended up being so soft and flavorful. Had to use red curry paste because that was all I could find at the store. Was not too hot with 1/4 of curry paste. Served with some homemade buckwheat pasta. Everyone raved!
This was so hot we couldn't eat it without rinsing it; 1/4 cup of curry should probably be 1 tablespooon--you can always add more~
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