Step 1

Add all of the ingredients to a small blender and blend until it forms a paste. Feel free to add a bit more water if the paste is too thick. Set aside.

Step 2

Heat the oil in a non-stick skillet over medium heat. Once hot, add the diced tofu and sauté for 4-5 minutes on each side or until the tofu is golden brown. Remove from heat and set aside. Alternatively, you can air-fry the tofu for about 10 minutes in an air-fryer.

Step 3

Heat the oil in a deep skillet or saucepan over medium heat. Once hot, add the curry paste and sauté for 2 minutes, stirring frequently.

Step 4

Pour in the full-fat coconut milk, and add the lemongrass stalk, fresh galangal, bay leaves, lime leaves, sugar, and salt.

Step 5

Add the fried tofu and the green beans and bring to a simmer. Let the curry simmer for 20-35 minutes uncovered, stirring regularly, until the green beans are tender. Remove from heat and adjust the saltiness and sweetness to taste.

Step 6

Top the curry with fresh cilantro, fried shallots, and serve with rice, noodles, or bread! This curry will keep for up to 3 days in the refrigerator.