5 servings (serving size: 1 1/4 cups stew and 1 cup rice)

This Thai stew, simmered in a spicy coconut-milk broth, is easy to make. Sautéeing the tofu in roasted-peanut oil until golden and crisp adds both flavor and texture.

How to Make It

Step 1

Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add leeks; sauté 3 minutes. Add ginger, serrano, and garlic, and sauté 1 minute. Stir in soy sauce, curry, and sugar. Add water, squash, salt, and coconut milk; bring to a boil. Reduce heat; simmer 15 minutes.

Step 2

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tofu; sauté 12 minutes or until golden brown, stirring occasionally. Add tofu and juice to squash mixture. Serve over rice; sprinkle evenly with peanuts and cilantro.

Ratings & Reviews

wendikwilson's Review

May 18, 2010
Loved this! I didn't have any ginger, so I left it out and I used brown rice and cashews instead of basmati and peanuts. DELISH! I will definitely make it for guests.

EllenDeller's Review

March 26, 2013
Really delicious BUT use only one half cup of liquid not three, and make it vegetable or chicken stock. Then you get a nice rich curry that serves four medium appetites or three larger ones. I used just one cup of leek and added a cup of snow peas and a little red bell pepper for color at the end. I substituted 2 TB yellow curry paste for the curry powder, as curry powder has nothing to do with Thailand and is kind of boring. Because of that, I omitted the hot pepper. With those changes, this is really good!

Annelisa's Review

January 01, 2009
This is delicious! I served it to guests as part of an Asian-inspired dinner with sticky rice for dessert. I used vegetable stock instead of water for more flavor. I would definitely make this again.

psoup4's Review

October 24, 2010
Even my tofu hating mate liked this! I went easy on the peppers using halepeno without seeds for my taste and it was wonderful. Great blend of flavors. I'd definitely make this again.

JJ1916ohio's Review

January 24, 2011
I wanted this to be better than it was. I followed the directions exactly and it was just a bit bland for us. Maybe I'm just picky when it comes to Thai food because I'm used to eating such great Thai meals. It got a little bit after I kicked up the flavor with a bit more lime juice, fish sauce, and sriacha. If I made this again I wouldn't use curry powder, I'd used a Thai yellow curry paste and definitely use a good amount of it.

amelgo474's Review

January 06, 2012
I left out the ginger and added a sliced green pepper and it came out great! Will make again.

ChefAmandaLynn's Review

February 05, 2013
I should have know by the title that this was a stew and not a curry. I thought 3 cups of water made for too watery a result, I would reccomend cutting the water back to one cup and a few other variations puplished on my blog at http://www.dishoverdinner.com/2013/02/thai-tofu-and-winter-squash-curry.html