Green Curry with Bok Choy

I used the basics of this recipe to make this dish. Instead of making green curry paste from scratch I used a store bought paste which worked fine. I also exchanged the cane sugar for palm sugar, like I was taught to use in Thai cooking. Finally I had mature bok choy, which I just cut up. The tofu and broccoli pick up the flovors in the curry sauce well, but the stalks of the bok choy aren't porous enough to soak in the coconut milk, and remains bitter. The mint added a great freshness though. All in all it was good, but I think I'll keep looking for bok choy recipes.

Edible if you left the sauce behind. Yuck!

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.

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.

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!

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.

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.

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.

Best curry sauce I've tasted. It is not too spicy. I used beans since I don't like tofu. Yum!!!

This was restaurant quality. It will become a staple, I will double the sauce next time b/c I like a lot of sauce.