This is an amazingly easy and yummy dish. My husband loves to eat meat and whenever he is out of town I take the opportunity to eat some vegetarian meals. This was one of those times and my mom came over. We both thought this was one of the tastiest dishes we had ever had!! This would also be great with a nice flaky fish or some shrimo we thought.

A curry is only as good as the base you use to make it. I have several different kinds of chili sauces and currys. I used a medium red curry seasoning from a jar instead of a powdered curry seasoning. If I had made it with substandard ingredients it would not have been nearly as good. But, with the good fresh ingredients I used it was YUM-EE!

A wonderful recipe! Has become one of our staple dinners. We like to serve it with flour tortillas, to help cool the heat a little and because it was the closest we had to naan the first time we made the recipe.

Personally, I found the Bok Choy and Green Onion (green parts) to be a bit excessive. Half that maybe. Also, goes great with jasmine rice. All in all, really really delicious though, and I don't even usually like some of the vegetables in it.

This recipe is AMAZING! It's very simple to make. The only thing I changed is preparing the tofu. I froze the tofu overnight and the next day thawed over hot water and pressed the water out. I then browned the tofu with oil before adding to the sauce. It made the tofu much firmer. I will definitely make this again!

We replaced bok choy with spinach and forgot the bell pepper, but it was still EXCELLENT!

This was my first time making curry, but it turned out delicious! I followed the advice of some other reviewers and went a little heavier on the spices, less on the chili paste, and I added some corn meal to thicken up the sauce. I also added three minced cloves of garlic to the sauce, and I substituted cooked, cubed ckicken for the tofu. Definitely will make again. Thanks for the recipe!

Seriously how is this recipe almost 5 stars? Maybe people who have made this have never had a true coconut curry, because this recipe is bland and flavorless. Huge disappointment.

I loved it! You can pretty much use any veggies you have on hand. I feared that it was going to be a bit spicy for my little one so I just so I use half curry power and half garam masala. TASTY!

This recipe had a unique flavour and I liked it. I added some corn starch to the broth to make it a bit more thick, otherwise it is like a soup poured over rice. Also, the recipe calls for way too much bok choy. Half that is enough, or else it spoils the nice like coconut curry flavour. More tomatoes could also perk up the taste.

EXCELLENT dish! I would give 7 stars, if I could. Only thing I changed was added cumin. I also added more bok choy and mushrooms. It was SO good. Our whole family loved it! Thank you.

I added a little honey to make it a sweet spicy instead of just spicy. I think I might try adding some corn starch next time too, so the sauce will be a little thicker.

We thought this was a good curry recipe! It reminded me of thai curries since it was more liquidy like they are. We served it over brown rice. We changed the veggies a bit to use what we had on hand (peas, spinach, bok choy, onion, yellow pepper) with tofu but it tasted good. I thought it had a lot of flavor and I used the same seasonings as in the recipe. Our hot paste was sambal which adds quite a bit of heat and we only used 1 tsp so maybe that helped it a bit. OVerall, we enjoyed it. My husband did not want it again however because he does not like watery things.

I thought this was very good, but could be improved upon. I would like more coconut flavor, which would probably come from using regular (not lite) coconut milk. I didn't have chili paste (what is it????) so left it out, and thought the flavor was a bit bland. Upon reheating, I added raisins and it was much tastier!

This was really good! It was easy to make, but slightly time-consuming chopping all the vegetables. I pretty much followed the recipe, although I stir-fried the mushrooms and tofu together in some stir fry oil before adding them to the sauce. I hoped this would avoid the tofu falling apart like others said it did, but it still crumbled slightly when stirring the sauce. No matter, though- it was delicious and very filling. TONS of vegetables! We served this over white basmati rice. Thanks!

Sinced I deleted a few ingredients (didn't have green onions/basil) I base review not on taste (though it was good) but on very thin sauce- I even boiled down for extra time and was still watery.

This recipe is the best thing ever! I was never a fan of curry but I LOVE this dish. I Love to make it extra spicy with chicken and I think the bok choy is amazing. I pile it in!! Thanks!