By Pie Queen on December 28, 2007
"This recipe is an adapted version of Thai green curry since some ingredients for this were a little hard to get hold of. I like to serve this with my Coconut Rice or plain boiled rice. You can use whatever vegetables or tofu you prefer."
Serving Size: 1 (400 g)
Servings Per Recipe: 3
"Made for Make it Healthier Tag - I made this with the following changes I used only cumin for the teaspoon "cumin coriander powder" My husband is allergic to Chili powder so I used red pepper there and for the coconut cream I used Recipe #277846 I also used sugar instead of splenda because I do not like the aftertaste of splenda."