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!
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.
15 Reviews for Red Curry with Vegetables
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.
not heart healthy - too much (%) sat fat - good flavor, though.
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.
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.