Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
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 (338 g)
Servings Per Recipe: 4
The following items or measurements are not included:
Thai red curry paste