I made this recipe as is and it was indeed really runny. Good flavor, but the consistency was way off. I seared the tofu to firm it up a little more and I cooked the veggies for about 20 mins so that they wouldn't be so crunchy. I would reccommend using regular coconut milk. True, there is more fat, but the fat is necessary to hold the dish together and keep it from becoming soup. Also, for a better flavor, add some lemongrass. Just make sure to cut it finely because it doesn't soften when cooked. The brown sugar seemed superfluous and you can leave it out without any difference in taste. Also, green curry is a lot more complementary than the standard yellow if you're able to get it.
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I made this recipe as is and it was indeed really runny. Good flavor, but the consistency was...