I made this recipe once about two years ago and made a couple changes like added brown sugar corn starch and less curry. It was pretty good but not wonderful. But then I made it again a couple of days ago with the following changes: added about 2 teaspoons chopped garlic about 1/3 cup peanut butter and 2 tablespoons brown sugar and then divided it into two pans: with with less curry paste than the other. I then let it simmer for about half an hour while I cooked tofu and shrimp and then added one cut up cooked potato and about half a cup of peas. Prepared this way it was truly excellent and even better than the first time just like our favorite Thai restaurant. I'll try it sometime with zucchini which seems to be a common ingredient in curries at Thai restaurants.
This is a great basic recipe. Use caution when adding the curry paste! I checked the back of my bottle of curry paste before adding it and thank goodness... the bottle suggested 1/2 to 1 TBS (the recipe calls for two!). So I only added 3/4 TBS and it turned out PLENTY spicy! (The strength of the curry paste may depend on the brand.) Other variations: try adding 1 TBS brown sugar to the curry sauce. You might like to add some veggies while sauteeing the tofu; I suggest cauliflower (very small florets) and onion. You can also use seitan instead of tofu... turns out rather like a chicken curry. I like my sauce slightly thicker so I added a little cornstarch.
I made many modifications. I used broth instead of water. I used wide lomein noodles instead of rice. I omitted the sesame oil. I added 1 teaspoon salt. I only used 1/2 tablespoon of curry paste (and it was still wayyyy hot). My coconut milk was 14 oz. I added 2 1/2 tablespoons brown sugar 1/4 cup fresh chopped basil 1 sliced zuchinni 1 cup bean sprouts and 1 cup snow peas. Directions: Bring broth coconut milk sugar salt to a boil. Reduce heat to low and simmer 15 minutes. Add vegetables and tofu and simmer another 10-15 minutes. Serve over noodles or rice.
This is a wonderful dish. I especially liked the idea of stir-frying with sesame oil - it really adds depth of flavor. I also added broccoli to the stir-fry used lite coconut milk and served over steamed short-grain brown rice. Delicious!
This was a tasty recipe. I have to admit that we made adjustments to it to make it more substantial. We added an onion 10 baby carrots maybe 1 1/2 cups frozen broccoli a leek and a scallion. I also couldn't find a 10 oz. can of milk so I used a 14 oz. can and the curry paste was just the right amount for us (You don't have to drizzle a lot of liquid on the end result if you can't stand the heat). The seasame oil was wonderful! We will make other variations of this recipe for sure! Thanks!
This was really tasty quick and easy. So spicy that I thought next time I'd only use 1 tb of the curry paste. But the leftovers the next day were less spicy for some reason and absolutely deliciuos in a pita. My first time to cook tufu - I was surprised at how long it took to brown alot longer than chicken breast all that water I guess. Thanks for the recipe - I'll definately be making this again soon! Might add some chopped onion last few minutes of sauteing the tofu. Might not. It's pretty good as it is!
I made this for my roommates and they loved it. Like suggested I only used half the amount of the green cury paste and it was plenty of spice! I fried the tofu and then added some brocoli. I pressed some fresh ginger into the coconut milk while it was simmering. Right before serving I cut up some fresh mangos and put it right on top of the dish!
We found this recipe to be very bland and extremely spicy. Like the other reviewers we added come vegetables to make it more substantial (pea pods baby corn carrots). Despite the sesame oil and coconut milk the final result was really bland. I recommend using only one tsp of curry paste (rather than 2 tbsp) and adding garlic and ginger to the stir fry then perhaps adding cornstarch to the sauce. However I don't think I'll ever use this recipe again.
I did not fix this recipe for myself. My husband LOVES green curry and he has Thai food about 3 times a week. He liked this recipe. I did use the suggestions on the back of the green curry paste jar and only added 1 - 1 1/2 tbsp of of the paste some basil and some brown sugar. (If I had the fish paste I would have added that too.) This is suppose to be runny so I did not add cornstarch like some of the other reviews. My husband likes this dish in the restaurants with eggplant... I'd like to try to fix it with eggplant next time. Enjoy!
Green curry paste has shrimp in them so it is not suitable for vegetarians.
