Reviewed: Sep. 21, 2009

I liked the simplicity for a curry newb like me. The coconut rice was very good. I did, however, learn that I don't like tofu. Oops. I'll try this again with chicken and more curry powder.

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iheartdietpepsi

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Reviewed: May 5, 2009

This is a good base recipe, but I had to make a lot of changes. I doubled it, added 2 tablespoons of sugar to the rice and coconut milk, used a tablespoon of butter, sauteed the tofu with the curry powder, and added garlic, ginger paste, salt and a little sugar to the sauce. I also used light coconut milk, steamed the green beans before adding, and added some baby corn. It turned out to be fantastic. I'm definitely making this again.

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menasheep

Cooking Level: Intermediate

Home Town: Evening Shade, Arkansas, USA

Living In: Jonesboro, Arkansas, USA

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Reviewed: Mar. 10, 2009

Looking at the ingredients to this recipe, it looks like it should be a Thai curry rather than an Indian one. I'm going to try this using green curry paste instead of curry powder, and I bet it will be fantastic.

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Cali Girl

Cooking Level: Expert

Living In: San Jacinto, California, USA

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Reviewed: Jan. 4, 2009

I was very disappointed in this recipe. It sounds so easy and tasty, but the flavor left a lot to be desired. I modified it as other raters suggested with extra coconut milk and curry, but still did not enjoy the dish.

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slm

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Reviewed: Dec. 1, 2008

I cook a lot of curry and this was awful. I did a lot to dress it up, added peas, corn, chili powder, cumin, cashews, salt/pepper, ect. Nothing could make it good.

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Richard

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Reviewed: Jul. 30, 2008

Pretty good. Used chicken instead of tofu. Need to cook raw green beans for a while.

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klyaeger

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Reviewed: Jun. 17, 2008

I really liked this recipe, but agree it needs salt and a little extra curry powder. I added about a tsp of sugar, raisins, and onions too. When I make it again, I will definitely steam the green beans before I add them to the mixture. They take forever to get tender and the sauce nearly disappears!

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Jillian

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: May 20, 2008

Very good! Both my daughter and I enjoyed this dish. I added cilantro to give it a little more zip. The green beans worked well...which surprised me! Next time I will probably play around a little and add some different vegies, maybe some pine nuts or even a few raisins.

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Beth

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Reviewed: Apr. 13, 2008

This recipe was great once it was tweaked. I was afraid it would be too bland, so I added 1/4 tsp Madras curry powder (in addition to the regular curry powder), 1/4 tsp cumin and 1/4 tsp salt. I also added an extra 1/4 cup coconut milk for more sauce. I will definitely make this again!

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Robin

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Reviewed: Oct. 29, 2007

A fantastic aroma fills the house during cooking and the taste lives up to the reviews. I added a sweet potato and baby corn for some extra color and nutrients.

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PARKER71

Cooking Level: Expert

Home Town: Waltham, Massachusetts, USA

Living In: San Diego, California, USA

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Reviewed: Aug. 27, 2007

Very good recipe once it's tweaked. I love coconut and I love spicy food, so I feel I saved the recipe by adding salt, more curry, a little cilantro, and a little cumin to the tofu and beans. I also served it with a touch of coriander chutney on the side. Otherwise, it would have been far too bland.

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Brooklynite

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Reviewed: Aug. 8, 2007

This was a little too bland for me. Unfortunately, I can't suggest how to improve it since this was the first time I tried making a curry dish... though I've had plenty in restaurants. I wouldn't make this again, but would rather keep looking for a tastier recipes.

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CLAVERIAG

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Reviewed: Jul. 28, 2007

Didn't care for this recipe. It ended up being dry and kind of bland, despite adding extra curry powder.

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Charlene

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Reviewed: Jul. 18, 2007

This was very easy to make and really, really delicious. I added some dried basil and garlic salt to the tofu and green beans while they were cooking. Otherwise, no changes were needed - this is an excellent recipe. Thanks!

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