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Red Curry with Vegetables

October/November 2006

Your rating: None Average: 3.6 (116 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 Recipe

15 Reviews for Red Curry with Vegetables

01/08/2013
Anonymous
Since all of these reviews scared me into thinking it would be too bland...

I added a bunch of different stuff to spice it up!

I sauteed the tofu with onion powder, garlic powder, cayenne, and chopped garlic, and sauteed the sweet potatoes with all but the chopped garlic.

I ended up using 3 Tablespoons of the curry paste I chose (Patak's mild corriander and garlic curry paste,) and added some Thai Chili Garlic paste as well. I used some sour cream, cinnamon, vanilla flavoring, and a little more lime juice and salt than recommended.

I guess I used too many green beans/sweet potato, because I had to add a little more chicken broth near the end before I simmered it all.

Oh! And I used unsweetened Coconut Cream (on accident, actually,) and the consistency was very creamy and delicious.

In the end I was very pleased; not bland at all! It was very savory and filling, I served it over long grain brown rice.

Comments (1)

8 comments

Anonymous wrote 1 year 12 weeks ago

Oh, and I DID NOT use any

Oh, and I DID NOT use any cilantro, because I hate it. Still yummy. :)

03/06/2012
Anonymous
Tasty, but needs some adjustments

Like other reviewers, I found the flavor of the dish to be yummy, just not strong enough. I used 3 heaping teaspoons of curry paste and didn't feel like that was enough - in the future, I'd go for 2 T like some others recommended. I also subbed some chicken for the tofu (I even marinated it in some curry paste, lime juice, and oil beforehand and the flavor was still pretty subtle).

good flavor
Comments
02/01/2012
Really good with a few adjustments

As written, this probably would have been a forgettable dish but I doubled the amount of broth and cilantro and used 2 tablespoons of curry paste. Really good. The flavor should come from the curry paste so you really have to add a lot.

Comments
11/09/2011
Anonymous
Bland... Needs more flavor

Followed directions with the addition of onions and red peppers. Found this curry to be very bland, maybe it's because of the sweetness of the potatoes with the coconut milk and then adding brown sugar. While eating, I added a little cumin, cayenne & extra curry. It helped a bit, but don't think I'll make this recipe again.

Comments
03/21/2011
Not enough flavor

Like some of the other reviews indicate, this was too bland for me. I was really surprised, since I'm not someone who who likes food too spicy. It seems like the flavor COULD be interesting if it had more heat. I think I will try it again, but I'll add A LOT more of the curry paste.

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