5 Reviews

Aside from using different veggies and some leafy greens, I made this as written and it was fabulous. Very simple curry to prepare, with a real high note from all that lime juice. I added a full tsp of curry paste, as others mentioned it was on the mild side, and that was perfectly spiced for me. I used a whole tin of coconut milk, which is more than what is called for, but I like having the extra gravy. Thanks Sharon!

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magpie diner July 04, 2011

We doubled the vegetables and used lemon juice instead of lime, but otherwise followed as directed. It was OUTSTANDINGLY DELICIOUS!!!! You should cook this RIGHT NOW!!!! Even the kids loved it.

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Serah B. November 06, 2009

This was very tasty. We used 1-1.5 tsp of red curry paste, and we used fish sauce instead of soy sauce. I also fried the tofu in a combo of peanut oil and hot pepper oil. These changes made the dish spicy, but not 'hot.' Good, and you could up the flavor level a bit by adding lime juice after plating.

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anne #2 December 02, 2008

We really liked this dish but we found the taste to be really mild- even though I doubled the amount of red curry paste. I used light coconut milk and that worked well. Also, the flavor from the basil made this dish. I would not try making it without it.

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Canadian_in_the_Bay November 13, 2007

a few modifications, but it turned out amazing. we made more the next morning.

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Chef Mouse Elefopolis October 19, 2006
Thai Tofu With Zucchini, Red Bell Pepper and Lime