Brothy Thai Curry With Silken Tofu and Herbs Recipe

Ratings4 out of 55,604 user ratingsYour rating or to rate this recipe.Have you cooked this? or to mark this recipe as cooked.Private NotesLeave a Private Note on this recipe and see it here.Cooking NotesAnneR2 years agoScallions are easy to grow. Save the bottom bit with the roots and stick in water or dirt. I started doing this at the beginning of the pandemic and now have a bumper crop!Mary Young2 years agoThis is my basic Thai red curry recipe but I alternate tofu, shrimp or chicken. The curry itself freezes extremely well. Cook longer if you want a thicker sauce to use over stir fried veggies, rice or noodles.Uhura2 years agoBefore scallions got outrageous, I started cutting halfway up the white and sticking them in the ground. You harvest them the same way and they grow back over and over. I haven't bought scallions for years now.JenniferA2 years agoI made this exactly as written, and the flavors of the broth are delicious. This was my first time eating silken tofu, and I really l...