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

06/27/2010

katkirkpat

Just based on what I had on hand, I used frozen baby green peas instead of green beans. It was delicious! I agree that chicken or shrimp would be great in this dish, but I also really enjoyed the tofu. I quite like curries on top of brown jasmine rice, too.

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05/15/2010

Anonymous

If I could give this a five-star for flavour, I would, but the tofu knocked it back a two stars. The sauce is spectacular! I wrote about it in my cooking blog "Eating the Rainbow".

http://superfoodsyear.blogspot.com/2010/05/will-meatless-recipe-never-en...

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