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.
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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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