Reviewed: Oct. 25, 2009

I really enjoyed this, not having much experience with curry. My husband, curry enthusiast, was less than enthusiastic about it. I did use lowfat coconut milk, which may have made the difference. I won't make it again, just because I'm the only one who really enjoyed it.

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Kris

Cooking Level: Intermediate

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Reviewed: Aug. 12, 2009

Amazing! This is easily one of my new favs! I fried the tofu up with garlic, ginger and a dash of soya sauce. Also added garlic to the recipe, and did sub in fish sauce which I think made a huge difference... My boyfriend does not like seafood, but doesn't even notice a fish taste at all. The end result was delicious, and I have a feeling I am going to be making this a lot more! Thank-you for the wonderful recipe!

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PUNKYBJ

Cooking Level: Intermediate

Living In: Chilliwack, British Columbia, Canada

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Reviewed: May 10, 2009

This recipe is very good and can be used with a variety of vegetables. But I made one significant change: I strongly recommend that you use fish sauce rather than soy sauce, if you can find it. I believe it is called nuoc mam in Vietnam, and nam pla in Thailand; those with expertise please feel free to correct me. Fish sauce gives the curry a characteristic flavor and aroma like what you find in Thai restaurant curries. IMHO soy sauce muddies the flavor.

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Birdo

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Reviewed: May 9, 2009

Unbelievably yummy! The only change I made was to sauteed minced green onions and chopped garlic with the ginger. I love the maple syrup/lime juice in this! Don't skimp on the basil at the end. This will be a staple in my house for tofu or chicken or anything!!!

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Winelover813

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Porter Ranch, California, USA

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Reviewed: May 7, 2009

great recipe. i added a lot more vegetables though , like onions and mushrooms. and i didnt have red curry paste so i used green and it was SUPER SPICY. very soupy, i used some cornstarch and water to thicken it up a bit.

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Genevieve

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Reviewed: Apr. 4, 2009

GREAT recipe-- this was delicious. A few changes: 1) I used string beans instead of bell pepper because that's what I had on hand. 2) I also used cilantro instead of basil, and 3) I minced a couple cloves of garlic and stir-fried it along with the ginger and curry paste. I make coconut/curry stir fries a lot, and I never thought to use zucchini. It worked so well with the flavors in this dish. I love the "soupy"-ness of this; it reminds me of the hot pots I've had at Thai/Malaysian restaurants. Will definitely make this again.

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Lauren

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Nov. 11, 2008

This dish was really tasty. I cooked for my steak and potatoes fiance (who hates bell peppers) and he loved it. We are trying to get healthier and slimmer for our wedding and this fit the bill. I would add 1 1/2 tablespoon more of the curry paste and 1 tablespoon more of the ginger. Also, I would use only 3/4 of a pound of zucchini and add a fresh diced tomato. Otherwise, this was WONDERFUL!

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happychef211

Cooking Level: Intermediate

Home Town: Montgomery, Alabama, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Nov. 2, 2008

This dish was really flavorful--sweet and sour, it's the perfect non-spicy Thai dish. The one thing I would add is that it works really well served over brown rice. On its own, the stir fry can be a little too soupy.

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