My husband and I are big curries eaters, and I have tried probably 20 or so different curry recipes (many from this site). As far as the sauce goes, this was probably our least favorite. We enjoy spicy foods, and to us, this sauce tasted like what it was . . . watered down (because of the vegetable juices) coconut milk with just a hint of curry and ginger. That said, the blend of vegetables was marvelous, and I will use the same combination again in the future with a different sauce (perhaps a green curry, for example). Like several other reviewers, I sautéed the tofu on its own before adding it to the sauce (I added a little ginger, curry, and cayenne to the tofu before sauteeing, and I opted for sesame oil). The tofu held together well and I think it benefited from the added spices. If you want to try this recipe and you like spicy foods, I suggest spicing up your tofu before sauteeing it, and when preparing the sauce, I suggest measuring your ginger, curry, and green chili paste VERY generously. [LATER...] I just made a red curry (using 3 Tbsp thai kitchen red curry paste, 2 cans of coconut milk, 2 Tbsp fish sauce, and 1/4 cup brown sugar) using the vegetables and tofu from this recipe. It was fabulous!
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My husband and I are big curries eaters, and I have tried probably 20 or so different curry...