Step 1

Coat the bottom of a large pot with 1 tablespoon of oil and place it over medium heat.

Step 2

Give the oil a minute to heat up, then stir in the onion. Sweat the onion for about 5 minutes, until it softens up a bit and becomes translucent.

Step 3

Stir in the curry paste. Cook it with the onion for about a minute, stirring often.

Step 4

Stir in the coconut milk, potato, green beans, soy sauce, and brown sugar. Bring the liquid to a boil, lower the heat, and cover the pot.

Step 5

Allow the curry to simmer, covered, for about 20 minutes, until the potato and green beans are soft.

Step 6

While the curry simmers, coat the bottom of a medium skillet with a tablespoon of oil and place it over medium heat.

Step 7

Once the oil is hot, add the tofu in a single layer.

Step 8

Cook the tofu for about 10 minutes, flipping it once or twice, until the pieces are browned on multiple sides.

Step 9

Remove the skillet from heat and transfer the tofu to a plate.

Step 10

When the curry has finished simmering, remove the lid and stir in the tofu.

Step 11

Stir the cold water and cornstarch together in a small bowl or cup.

Step 12

Stir the cornstarch mixture into the curry. Let it continue simmering for about a minute, until thickened slightly.

Step 13

Remove the pot from heat. Taste-test the curry and season it with salt to taste. Adjust any other seasonings to your liking.

Step 14

Sprinkle with cilantro and serve over rice.