Thai Tofu and Green Bean Red Curry

From: A. Deume

On Jan 31, 2009

I loved the ease of this recipe. The most difficult part was cutting up the vegetables! A few things--it wasn't nearly as spicy as I would have liked. Maybe adding in the chilies earlier in the recipe, or increasing the amount would have helped. Also, I think the tofu would be much better if sauteed ahead of time, so it can hold shape and have some flavor.

From: ddpd

On May 17, 2005

Very tasty, easy to make. I used much more vegetables, and Thai green curry paste because that's what I had. I think next time I will heed other reviewer's comments about 'too wet'. A keeper!

From: Renegade Chef

On Jul 16, 2007

This was my first try at making a Thai dish. I couldn't find the lime leaves and I forgot to buy curry paste so I had to improvise a little. I substituted a bay leaf and some drops of lime juice for the kaffir lime leaves and I made my own curry paste with a super simple recipe here on Zaar. Two Thai chilies were plenty, and I used extra firm tofu. Next time I'd like to stir fry the green beans and the tofu ahead of time--to tenderize the greens slightly and to help firm up the tofu a little more.

From: Roosie

On Jul 8, 2004

Green beans are kind of a surprising ingredient in Thai food (at least to me), but this is still really delicious! I only had about 5 mushrooms on-hand so I used those, about 1/4 of a red bell pepper, 16-oz tofu and 2 cups green beans. I also only used only 1 can of coconut milk rather because we don't like it too wet. Other than that, I made as directed. Very tasty! A very unique, very delicious and quick Thai dish. Oh, we did put the green beans in first because we were worried about how long they would take to cook, which worked well. I was surprised at how well the green bean flavor paired with the coconut milk and tofu- none of those are usually in recipes together that I've seen. Thanks for another winner, Sue!