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Please don't send the recipe police after me - I checked it as a vegetarian recipe because I posted the two adaptations. This recipe is easily adaptable to serve vegetarians also. To serve 1 vegetarian and 3 meat-lovers: after stirring in the vegetables, coconut milk, lime leaves, and water, transfer about 1 cup of the curry mixture to a 2-quart saucepan. To this smaller pan, add 4 oz. extra firm tofu, cut into 3/4 inch pieces, and bring to a simmer over medium heat, cover, and cook until the vegetables are tender, 8 to 10 minutes. Stitr in 2 tsp soy sauce, 1/4 cup of the basil, and 1 tsp of the lime juice. With the remining curry mixture in the 3-quart saucepan, finish the master recipe, for the 3 meat eaters. :) Recipe by Ivy Manning Fine Cooking Magazine, December 30, 2009
Units: US | Metric
Serving Size: 1 (334 g)
Servings Per Recipe: 4
The following items or measurements are not included:
Thai red curry paste