31 Reviews

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!!

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Spencer #2 November 20, 2014

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!

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slcwm November 02, 2012

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!

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lolablitz August 20, 2012

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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scammy February 01, 2012

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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Cinnamon Turtle December 29, 2011

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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YungB October 05, 2011

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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lewisea August 19, 2011

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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LuvMyBabies December 26, 2010

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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concretegirl December 01, 2010
Thai Tofu and Squash Curry