This is my favorite curry recipe that I have found on food.com. The flavor and texture were delicious. I will definitely make again. <br/>I did not use fish sauce as that just sounds gross. I added a full tablespoon of red curry paste as we like it spicy. I skipped the salt, also the peanuts due to husband's allergies. The cilantro and lime juice added a good bit of flavor. Thanks for the excellent recipe, Roosie!!
This is one of my favorite go-to fall/winter recipes. I recently modified it and fell even further in love. I left out the tofu and substituted a peeled, cubed acorn squash instead. The butternut and acorn really went well together. Also, I kicked up the red curry paste (like others). I didn't have any cilantro, limes, or peanuts on hand, but no need. It was delicious without - and the leftovers were even better. Now if I can only figure out an easy way to peel an acorn squash!
This was very good and so close to the perfect Thai curry except for a few things I'll change next time. I was confused about the 2 tsp of red curry paste, the tin I bought said to use the whole tin but it was from Thailand, so I figured it would be too hot and used the 2 tsp. Next time I would use more for flavor (and I'm far from a fan of heat). I won't use tofu again but shrimp or chicken. I added a couple of mushrooms and they were the best part of the dish so next time I'll add at least 8 oz. The lime was too strong, the delicate flavors were over-powered but it might have been a strong lime. Next time I'll just serve the curry with lime slices on the side. All-in-all great start, I'm SO close to the perfect curry so thank you!
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.
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.
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.
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!
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!
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!