Thai Tofu and Squash Curry

Love this. It's colourful, has a good taste and it's healthy. I didn't miss the meat at all. The peanuts add a lot so don't miss them!

Pretty good! One change that's really needed: I highly recommend two Tablespoons of curry paste, not two teaspoons. I've made red curry enough times to know, but I would have even gone with three Tablespoons for this. I also opted for basil instead of cilantro, and no lime juice- since this is the more traditional flavors for Thai red curry. The tofu was a little lacking. I think it would be much better if it was pan fried before adding in with the rest, as with other tofu curry recipies I have made. But maybe that's just a personal preference. Also it doesn't matter if you pan fry it or not- the tofu really needs to be pressed before using. Otherwise it's just really watery and blah. Most people who have cooked with tofu know this, but someone reading this recipe wouldn't. I take two clean dish towels, wrap the block of tofu in it and put it on a plate, then add another upside down plate, then put something heavy on top. I like to press for at least 30 minutes, but an hour is better.

This is my favorite curry recipe that I have found on food.com. The flavor and texture were delicious. I will definitely make again. <br/>I did not use fish sauce as that just sounds gross. I added a full tablespoon of red curry paste as we like it spicy. I skipped the salt, also the peanuts due to husband's allergies. The cilantro and lime juice added a good bit of flavor. Thanks for the excellent recipe, Roosie!!

This is one of my favorite go-to fall/winter recipes. I recently modified it and fell even further in love. I left out the tofu and substituted a peeled, cubed acorn squash instead. The butternut and acorn really went well together. Also, I kicked up the red curry paste (like others). I didn't have any cilantro, limes, or peanuts on hand, but no need. It was delicious without - and the leftovers were even better. Now if I can only figure out an easy way to peel an acorn squash!

This was very good and so close to the perfect Thai curry except for a few things I'll change next time. I was confused about the 2 tsp of red curry paste, the tin I bought said to use the whole tin but it was from Thailand, so I figured it would be too hot and used the 2 tsp. Next time I would use more for flavor (and I'm far from a fan of heat). I won't use tofu again but shrimp or chicken. I added a couple of mushrooms and they were the best part of the dish so next time I'll add at least 8 oz. The lime was too strong, the delicate flavors were over-powered but it might have been a strong lime. Next time I'll just serve the curry with lime slices on the side. All-in-all great start, I'm SO close to the perfect curry so thank you!