Thai Tofu and Squash Curry

I used mushrooms and some fresh grated ginger and shrimp. It was very good but my husband asked to leave out the Tofu next time.

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This was very good served with sticky rice for a Thai-inspired meal. I added a little more curry paste and kaffir lime leaves to boost the flavor, as well as a bit of cornstarch to thicken the sauce a little. I used So Delicious brand refrigerated coconut milk for this, as it has significantly fewer calories. But unless you make your own, I would recommend using the canned coconut milk for a creamier sauce.

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So good. I followed the recipe exactly. The cilantro added a layer of flavor to this recipe. So, do not skip it. So easy to whip up too.Keeper Recipe. Thanks for posting it.

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I didn't have curry paste, but I had 1.5 tsp garam masala and then added .5 tsp curry powder. I used yellow squash (because that's what I had) and added a cup of sliced baby carrots at the beginning. It tasted great!

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this was very good and tasty. broth had great flavor. i followed everything except i used chicken broth since i couldnt find vegetable broth. my husband enjoyed the flavor of the broth but asked that i make it w/ chicken next time. delicious! thanks for sharing!

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We loved it. We used cashews instead of peanuts, it was awesome. I had to make it ahead of time but that worked out great as I think the flavor got even better in the fridge. It's a keeper for the file!

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My DH really liked this...but I just thought it was "OK." Perhaps if I used basil instead of the cilantro. The butternut squash was the overpowering taste..so perhaps if I had a better one. I won't be making this again though...

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Love this. It's colourful, has a good taste and it's healthy. I didn't miss the meat at all. The peanuts add a lot so don't miss them!

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I was hoping to recreate my boyfriend's favorite dish from a local Thai restaurant when I happened upon this recipe. He and I both loved it. Carrots were a nice addition and I served it over brown rice. He prefers his food on the mild side but I topped it with a little Sriracha Hot Chili Sauce for some extra zest.

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I'm neither cook nor vegetarian. And I can honestly say that my only qualification is that I love to eat and I know good food. Well, I attempted to make this one and it turned out phenomenal! I can't believe I actually produced something that tastes this good. Thank you, Roosie!

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I have made this dish several times and it comes out super duper delicious every time. I have made it with tofu and with chicken. I like spice, so I always kick it up a notch with curry powder and hot red peppers. It is actually a lot easier to make than it looks and is great for left overs. My girlfriends request this dish frequently. Thanks Roosie!

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This is a wonderful recipe! We used a red kuri squash rather than butternut and panang curry paste rather than red curry paste. The broth is very flavorful and the tofu is really good. We had it over long grain brown rice. I'm writing this review the second time we've prepared this recipe, and we'll definitely be making it again.

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Delicious curry. I used pumpkin as I couldn't get any butternut squash. I bought a 600 g piece that was already seeded which gave me 4 cups. This recipe didn't turn my husband into a tofu lover, but the curry sauce was so good that he didn't mind it being meatless. I would recommend using light soy sauce (not the dark) to keep it from looking a bit muddy. Thanks, Roosie !

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Delicious! I added shitake mushrooms and those mini thai pea eggplants and this was a full meal. Thanks for sharing!

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This was excellent, tasted like it was from a restaurant! Instead of vegetable stock I used chicken broth, omitted the peanuts and used basil instead of the cilantro. I also added spinach.

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This really turned out great. We used massaman curry paste instead of red (it was what we had in the pantry), and used chicken-style gluten instead of the tofu (we find it in the refrigerator section of our Asian grocery). I really loved the addition of the lime juice and chopped peanuts. Thanks for sharing!

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Thank you for the tasty recipe!! The only change I made was accidentally using green curry paste instead of red! Still I'm not sure how much of a difference that made, since it was lovely. :) The tofu really soaked up the sauce well, which I hadn't found in other curry recipes I've tried! Definitely a nice change. ;)

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Yummy! This was the first time we tried tofu. We always enjoy curries & this time especially loved the texture of the tofu combined with crunchy peanuts. Definitely one to serve when FIL comes over next! Even looks great!

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