Red Curry with Vegetables

From EatingWell: October/November 2006

Red Thai curry paste, which flavors this dish, is a convenient blend of chile peppers, garlic, lemongrass and galanga (a root that's similar in flavor to ginger). It can pack a lot of heat, so be sure to taste as you go. Look for the curry paste in jars or cans in the Asian section of the supermarket or specialty store. Make it a Meal: Ladle the stew over rice to soak up every bit of the delicious sauce.

READER'S COMMENT:

"not heart healthy - too much (%) sat fat - good flavor, though. "

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15 Reviews for Red Curry with Vegetables

02/10/2011

firflet

Recommends this recipe

A great start...

I follwed other's advice and doubled the sauce, added twice the Curry paste, and substituted shrimp instead of the tofu. I also had brown basmanti rice that I put under the curry when served which was great! Next time, a few things I will add are: Mushrooms, onion and eggplant!

Pros: Easy, lots of flavor, healthy!

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01/29/2011

charconnors

Recommends this recipe

Delicious

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.

Comments (1)

8 comments

charconnors wrote 2 years 15 weeks ago

Edit: I used 3 teaspoons of curry paste, not tablespoons.

10/27/2010

Anonymous

not heart healthy - too much (%) sat fat - good flavor, though.

Comments (1)

8 comments

Niriha7 wrote 1 year 49 weeks ago

Actually, it is very heart healthy. If you research coconut oil/milk, it is very healthful.
There is a big difference between animal and coconut saturated fat. Saturated fat that comes from animals is a long chain triglyceride, and coconut oil is a medium chain triglyceride (MCT).Coconut oil's medium chain triglycerides makes it the most stable oil to cook with. That means it won't easily turn to trans fatty acids when heated. These same medium chain fatty acids are also known to improve metabolism, thyroid function, boost energy and promote weight loss.
Added to the health benefits of coconut milk is the benefit of curry making this a very healthly additition to anyone's diet.

08/28/2010

Anonymous

I did not find this bland, but added about 4 teaspoons of red curry paste ( just worked better with the brand I purchased) and used chicken rather than tofu and chicken broth. I found it to be sweet hot, like many red curries at restaurants. I think red curry's are more on the medium side of curry's, so if you're looking for something hot try a yellow curry or vindaloo.

Comments (1)

8 comments

thepiranha wrote 2 years 7 weeks ago

Vindaloo? Really? Then it's not a Thai curry anymore.

07/01/2010

Anonymous

Bland. I don't understand how a thai red curry sauce could be so bland but somehow it ended up that way. I did add a can of baby corn to it, but the corn shouldn't have thrown off the flavor that much. The recipe calls for 1 - 2 tsp of red curry paste. I used a Taste of Thai red curry paste - SIX teaspoons and it still came out bland. I don't know if I did something wrong or what. At the end I even tried adding more lime juice and some fish sauce to try to make it less bland. I know it wasn't the tofu because I usually order tofu when I go out to dinner. I want to make it again to see if I can salvage it, but I won't at the risk it will come out super bland again.

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