The curry paste I used was spice so two tablespoons was too much, didn't add additional chili's and used additional 1% milk to dilute. Also used chicken broth instead of water. Will make again but decrease paste.
Vegetarian Thai Red Curry
From EatingWell: May/June 2013
This flavorful vegetarian Thai red curry recipe matches sweet potatoes with fresh dandelion greens and asparagus, though you can substitute cauliflower florets, cubed Asian eggplant, squash or carrots. If you’re using cauliflower or eggplant, add them earlier, when the potato is only partially cooked, as they will take longer to cook than asparagus. Classic Thai red curry is flavored with lime leaves and Thai basil. If you find them, use them, but even without them the vegetable curry will still be a knockout.
4 Reviews for Vegetarian Thai Red Curry
i used the lime zest instead of lime leaf and substituted chili paste for the fresh chilis because i had it on hand and the chili selection at my market was dismal. worked great. i especially liked the bite of the dandelion greens. served over kashi rice and was fantastic. i will DEFINITELY be making this one again!
i made with the lime zest and substituted chili paste for chilis without any problem, since it was what i had on hand. super delicious and i really loved the bite of the dandelion greens. will definitely be making again!
This was a great tasting dish! I used garlic/chili sauce in lieu of curry paste, 'liquid aminios' soy sauce instead of fish sauce. Added cumin, turmeric, curry, and coriander. Did cilantro, basil, and chopped spinach, kale, and swiss chard instead of arugula/dandelion greens and added a little lime juice. We added brown rice and minced chicken. What a delightful meal!