Green Curry Coconut Rice with Vegetables and Tofu

[Heliamphora]

Oh AC, I've failed ye. I don't know if I should be reviewing this, 'cause I wrecked it by using curry paste that was too old. The flavour/aroma was way funky. Pleh. But your recipe is solid! I want to try it again! The textures and colours and method were spot-on, and I know it would also taste great with fresh curry paste. Heli is a fool!

[Allychristine]

Awww, you did not fail!!!! Old curry paste, huh? I don't think I've ever had any go bad! Thanks for trying, and thanks for the compliments.

 

[Heterotechno]

Daayumm, this was good.
I've had curry a few times, but it's always been peanut.
This had the same feel and general flavor, minus the peanutyness!
It was also my first time making curry, so yay!
I halved it and used 2 cups of veggie broth instead of just water!
Also added Ginger & Garlic. :]
It was yummy!

[Allychristine]

Yay! I'm so glad you liked it (and had great additions). Gogo curry. 

[nickle.betty]

Yum!

Kind of toyed with the recipe... initially only added red bell pepper and a touch of cinnamon.

i think i put in too many jalapenos, it was quite spicy SOOOO... i added a bit of peanut butter and it was delicious!!

will probably lay off the jalapenos next time, just to give my mouth a rest.

[happypanda]

I've tried a few different coconut curry recipes from Vegweb and this is the best one so far.  Simple to make but good flavour!  I added ginger and garlic and used a bag of frozen mixed veggies (red and yellow pepper, spinach, broccoli, snow peas) but otherwise didn't change a thing.  It made a ton and thankfully leftovers are delish the next day!

[Living_My_Truth]

This was really tasty, we both really enjoyed it!  I added a huge clove of garlic and about an inch of ginger, per the other's suggestions.  Also, I didn't have plain mushrooms, so I used reconstituted dry shitake's.   I was concerned about getting the garlic, ginger, shitake, and onion cooked via the steaming method, so I sauteed the onions till translucent, then just heated the ginger, garlic, shitake, and jalapeno through and set aside until the carrots were done steaming.  Used lemon juice instead of lime cause that's what I had and it worked fine-used the full amount.  Also used the full 2T of green curry paste.  Used a couple tablespoons of chopped fresh basil.  Added about 1T of brown sugar.  Didn't need any broth.  Thanks!

[chaospersonafied]

Made this today for lunch and the recipe is REALLY good.  Not quite hot enough for me, so I may add another jalapeno or maybe a serrano chile next time.  It also made a ridiculously large amount so I can enjoy this probably all week long.  Great dish to save for lunches at work!

Thanks!  (:

[thirteenblackbirds]

wow! I will definitely be making this one again! I made a few small changes, less rice (1.5cups+3 water/veg broth), zucchini instead of mushrooms, normal brown rice, small can of green chiles for the jalepeno, no lime, and I just added the vegetables to the tofu to cook once the tofu was almost done instead of steaming...  so basically the same recipe.  i went out and bought green curry paste for the first time just for this, and it was worth it.. we loved it!!

[Cynders]

This recipe is so delicious! I don't think my favorite Thai restaurant will be seeing me for awhile

[organic_lemon]

i think this recipe was good, not amazing but good!  my boyfriend has yet to try it.  this makes a lot and it wont go to waste! yum

[Mernie]

I love the green curry at my local Thai restaurant and was looking for a recipe to reproduce the same dish at home...this is great!  I have prepared it several times and don't change anything except to add some green bell pepper.  Very, very tasty.