This is the second recipe that I have tried from the cookbook, Thai Food and Cooking by Judy Bastyra and Becky Johnson. I love Thai food and there are not very many restaurants nearby that serve Thai food. So I bought this book so that I could make Thai food at home. I love this book and although it does have recipes for meat in it, the recipes are easily adaptable.
I made the Tofu and Vegetable Thai Curry. Although I did not have all of the proper equipment that the recipe called for, using glass casserole and baking dishes worked out fine. The only part of the recipe that I had difficulty with was making the curry paste. It did not ever form a paste. It was more like a sauce. But it still worked beautifully.
The tofu is put into a marinade for a couple of hours or overnight. I just put the tofu in the marinade before I left for work. The tofu is seasoned nicely by the marinade. It adds a nice flavor to the whole dish. I thought it would be more spicy with two Thai chiles in it, but it was not overly spicy.
The hubby liked it, but he did comment that there were a lot of vegetables. I guess that is why it is called Vegetable Curry! It makes a lot so there is plenty for lunch the next day.
