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Red Curry with Vegetables

October/November 2006

Your rating: None Average: 3.6 (125 votes)

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. "
Red Curry with Vegetables

15 Reviews for Red Curry with Vegetables

06/26/2010

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.

Comments
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...

Comments
03/27/2010

This dish is really good, my boyfriend and I love it. The lime really brightens up the flavors, I always serve it with lime wedges as garnish.

Comments
03/15/2010
Anonymous

good stuff. i will double the sauce next time.

Comments
03/01/2010
Anonymous

Love it

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