Best curry sauce I've tasted. It is not too spicy. I used beans since I don't like tofu. Yum!!!
Green Curry with Bok Choy
sandylars Posted: 01/12/11
PatRat Posted: 02/13/11
Very good, and definitely a foray into flavors not typical in my home. The lime leaves were difficult to find, but the unique flavor was worth it. I doubled the rice, and ratio was to my liking.
GabbySouth Posted: 01/06/11
This was restaurant quality. It will become a staple, I will double the sauce next time b/c I like a lot of sauce.
MrBallard Posted: 02/28/11
Lots of ingredients, a lot of dirty dishes, and somewhat expensive to make at home (basil, mint, lime leaves) - all for so-so flavor. Definitely not spicy despite the 3 Serano's, seemed very promising but probably won't make it again.
AKinAK Posted: 01/25/11
Don't expect this to taste like the "green curry" from your favorite Thai restaurant. With the light coconut milk, the sauce is more like a broth. The blanching times were too long so the veggies were soggy once everything was combined. And even though I left the seeds in the chile peppers, it didn't have any spice at all.
kjane26 Posted: 05/04/11
I really enjoyed this recipe. I keep the seeds in the serranos for a little kick, made it a little spicy which was nice. I modified a little: I added chicken instead of tofu, just cut it into little pieces and added it raw where the tofu would be added. It cooked up nice in the sauce. Also, I used vegetables on-hand. I used broccoli as directed but then added zucchini and cabbage to the chicken mixture and cooked them for about 2 min, I did not pre-cook these veggies like the broccoli. I think this recipe is a good alternative to pre-made curry paste and sauces!
ChristineBesch Posted: 05/23/13
This is the first Cooking Light recipe that I am disappointed with. Too much garlic, if you imagine that, as I am a garlic lover.
Jenn1986 Posted: 01/29/14
It was good and fresh tasting, but not spicy at all. It doesn't taste like any curry I've ever had in a restaurant. I served it with extra soy sauce and sriracha at the table because it needed a little extra oomph. Although it was tasty and seemed healthy, I don't know if I would make it again. It was almost too much work for not enough flavor payoff.
SJane1 Posted: 02/25/14
Edible if you left the sauce behind. Yuck!