Tofu with Red Curry Paste, Peas, and Yellow Tomatoes

  • moll14 Posted: 11/12/09
    Worthy of a Special Occasion

    What a delicious recipe! My husband asked me to add it to regular rotation immediately. I used a full cup of tomato instead of 1/2 cup and still felt like I could have used more. Also used canned instead of fresh peas and added a bit of fish sauce towards the end, then served over Jasmine rice. Dish was quick and easy enough for a weeknight dinner, but good enough for casual company.

  • westerbc Posted: 02/10/11
    Worthy of a Special Occasion

    The coconut milk makes all the difference. Really imparts that true indian flavor. We typically don't use red curry but I enjoyed the spice it brings to the dish. A similar recipe with yellow curry instead is found here - http://bit.ly/giE0r5 - give it a try.

  • NCYankee Posted: 04/15/11
    Worthy of a Special Occasion

    Lacked depth and cohesion. Too Americanized

  • laebrown Posted: 08/04/11
    Worthy of a Special Occasion

    Really deep, complex flavors, without being too spicy. I used regular coconut milk (couldn't find light), and added the greater amount of curry paste. Came together nice! A great alternative to your regular weeknight dinner. :)

  • greyout Posted: 01/13/13
    Worthy of a Special Occasion

    This is listed as a vegan recipe, but then states in the introduction that it includes an ingredient (red curry paste) that is not vegan by inclusion of 'ghee' or clarified butter. Please check your recipes carefully before posting them under incorrect headings!

  • VeganGypsy Posted: 01/14/14
    Worthy of a Special Occasion

    Fellow vegans: please note that not all Red Curry Paste contains ghee! As a matter of fact, the most commonly used grocery store brand, Thai Kitchen, is vegan, as indicated on their website: http://www.thaikitchen.com/products/sauces-and-pastes/red-curry-paste.aspx

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