This mild Malaysian green curry is delicious served over Thai rice! If a blender is not used, chop ingredients finely and simmer for longer.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • In a blender or food processor, grind the ginger root, garlic, cashews, lemon grass, and onions into a paste.

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  • Heat olive oil in a medium wok over low heat. Stir in the blended mixture and red pepper flakes. Gradually mix in the curry powder.

  • Place tofu in the wok, and cook until heated through. Mix in the coconut milk, water, and potatoes. Bring to a boil, reduce heat, and simmer 20 minutes, stirring occasionally, until potatoes are tender. Season with salt and sugar.

Nutrition Facts

700 calories; 49.2 g total fat; 0 mg cholesterol; 1264 mg sodium. 44.9 g carbohydrates; 31.3 g protein; Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/25/2009
This is a great easy recipe! Cut open the lemongrass and add the innermost layer to the paste in the food processor. Then just chop up the tough outer segments into 1-2 inch pieces and throw them in you can pick them out before serving. Here are my changes but the recipe as written is certainly not bland and it IS advertised as a mild curry so it's understood that if you want a spicier dish kick it up a notch! My additions: I added 1-2 cups of organic pumpkin but it could be any winter squash. This is a great boost to the color & nutrition of the dish. I increased the cashews to 1/2 cup and added 1 more garlic clove. I used agave instead of sugar and sauteed the potato & pumpkin first in the oil curry powder & spice blend. Maybe 10 minutes to bring out the flavor and partially cook the veggies. Then I added everything else but I cut the coconut milk down to 1/2 can (not my favorite)and increased the water. I also added 1/2 an organic apple diced at this point (I used Fuji but it could be any red apple) for a little sweet and balance. Don't leave out the water! This is the most important part! Your curry needs liquid in which to simmer! I even topped off the water a few times making sure to keep the veggies covered until fully cooked. I also added the juice of a fresh squeezed lime at the end to round out the flavors. Yum! Read More
(13)

Most helpful critical review

Rating: 3 stars
05/23/2005
man they weren't kidding when they say "mild." the amount of water it calls for totally drowns the flavor out. i ended up adding more curry sugar salt two serrano peppers and about half a cup of peanut butter to compensate. still though much improved it did not have the bold flavor i was looking for. if i do try this again i'll use two cans of coconut milk no water and double up on the spices. Read More
(14)
19 Ratings
  • 5 star values: 4
  • 4 star values: 9
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
03/25/2009
This is a great easy recipe! Cut open the lemongrass and add the innermost layer to the paste in the food processor. Then just chop up the tough outer segments into 1-2 inch pieces and throw them in you can pick them out before serving. Here are my changes but the recipe as written is certainly not bland and it IS advertised as a mild curry so it's understood that if you want a spicier dish kick it up a notch! My additions: I added 1-2 cups of organic pumpkin but it could be any winter squash. This is a great boost to the color & nutrition of the dish. I increased the cashews to 1/2 cup and added 1 more garlic clove. I used agave instead of sugar and sauteed the potato & pumpkin first in the oil curry powder & spice blend. Maybe 10 minutes to bring out the flavor and partially cook the veggies. Then I added everything else but I cut the coconut milk down to 1/2 can (not my favorite)and increased the water. I also added 1/2 an organic apple diced at this point (I used Fuji but it could be any red apple) for a little sweet and balance. Don't leave out the water! This is the most important part! Your curry needs liquid in which to simmer! I even topped off the water a few times making sure to keep the veggies covered until fully cooked. I also added the juice of a fresh squeezed lime at the end to round out the flavors. Yum! Read More
(13)
Rating: 3 stars
05/23/2005
man they weren't kidding when they say "mild." the amount of water it calls for totally drowns the flavor out. i ended up adding more curry sugar salt two serrano peppers and about half a cup of peanut butter to compensate. still though much improved it did not have the bold flavor i was looking for. if i do try this again i'll use two cans of coconut milk no water and double up on the spices. Read More
(14)
Rating: 5 stars
03/25/2009
This is a great easy recipe! Cut open the lemongrass and add the innermost layer to the paste in the food processor. Then just chop up the tough outer segments into 1-2 inch pieces and throw them in you can pick them out before serving. Here are my changes but the recipe as written is certainly not bland and it IS advertised as a mild curry so it's understood that if you want a spicier dish kick it up a notch! My additions: I added 1-2 cups of organic pumpkin but it could be any winter squash. This is a great boost to the color & nutrition of the dish. I increased the cashews to 1/2 cup and added 1 more garlic clove. I used agave instead of sugar and sauteed the potato & pumpkin first in the oil curry powder & spice blend. Maybe 10 minutes to bring out the flavor and partially cook the veggies. Then I added everything else but I cut the coconut milk down to 1/2 can (not my favorite)and increased the water. I also added 1/2 an organic apple diced at this point (I used Fuji but it could be any red apple) for a little sweet and balance. Don't leave out the water! This is the most important part! Your curry needs liquid in which to simmer! I even topped off the water a few times making sure to keep the veggies covered until fully cooked. I also added the juice of a fresh squeezed lime at the end to round out the flavors. Yum! Read More
(13)
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Rating: 3 stars
09/24/2003
While it smells delicious unfortunately we found this recipe very bland and unspectacular. I think adding the water takes a good deal of flavor out. Also be warned that if you use a blender many of the ingredients don't get blended well since they are too small for the blender to catch- I'd recommend a food processor if you have one. Read More
(12)
Rating: 3 stars
09/29/2003
Surprisingly spicy. May want to tone down if you aren't comfortable with really spicy foods. Even with the spice it was very good. As always I baked the tofu first. I like tofu a little crispy. Read More
(10)
Rating: 4 stars
11/30/2005
After reading the reviews of others I made some changes. To spice it up I added a dash (or two) of cayenne and reduced by half the amount of water. I also skipped the white sugar completely. Lastly I thought it needed some colour and some crunch so I threw in some raw snow peas in the simmering stage. This is a good dish and I'll probably make it now and then. Read More
(7)
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Rating: 5 stars
03/01/2005
Delicious! Lots of flavor. I used garbanzo beans instead of the potatoes. I will definitely make this again. Read More
(6)
Rating: 4 stars
11/05/2003
We found this recipe to be very flavorful! The one problem I had with it was that the lemongrass never softened. I don't know if I didn't grind it in the food processor long enough or if I didn't simmer it long enough. (I simmered it for an extra 10 minutes.) The next time I make this I will use only the softest parts of the lemongrass stalks. Also we used 4 potatoes instead of 2 and only 8 fl. oz of water. It all wouldn't fit in my pan! Read More
(6)
Rating: 4 stars
01/10/2007
I would probably make this again but without the tofu. I also found that there was too much water so I boiled it longer and even added a little flour near the end to help it thick more. I used a curry paste from a jar - this added a great deal of flavor and was more authentic than just "plain" curry powder would have been. I did not use the lemongrass. Enjoyed the flavor very much. It was the texture of the tofu that I did not care for. Read More
(4)
Rating: 3 stars
02/28/2008
After reading the reviews made some adjustments. No water and used a total of 1 1/2 cans of coconut milk. To puree the various ingredients added a splash of veg. broth which added a bit more flavor. Cut the lemongrass in 1 inch pieces and took them out right before serving. Those who wanted a bit more kick added chili paste. Served it with jasmine rice. Very creamy and vegan friendly. Read More
(3)