1.Heat oil in large saucepan; cook curry paste, stirring, until fragrant. Add coconut milk and stock; bring to a boil. Reduce heat, simmer, stirring, 5 minutes. Add kumara; simmer, covered, about 10 minutes or until kumara is tender.
2.Add beans, tofu and juice; cook, stirring, until beans are tender. Stir in coriander.
3.Serve curry with steamed rice and topped with fresh coriander, if desired.