Loved this recipe. It was very easy and tasted great. I substituted peas instead of green beans, as that was all I had.
Just a couple of notes: I cut the potato in cubes much smaller than 1 inch, and cooked them in the coconut milk for three times the length it called for and the potatoes still weren't cooked.
I used three tablespoons of red curry paste and it was mild to medium. I served it over brown basmati rice and with naan.
As another reviewer noted, this doesn't make much sauce, and I like a lot! Next time I think I'd use 2/3 of the amount of vegetables and tofu, or double the sauce.

Recipe Reviewed: 
Red Curry with Vegetables
Recipe Rating: 
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