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.
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
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".
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.
good stuff. i will double the sauce next time.