Red curry and coconut tofu with cherry tomatoes and green beans from Dinner: Changing the Game (page 221) by Melissa Clark

  • shiitake mushrooms
  • coconut milk
  • Show all ingredients...

  • EYB Comments

    See recipe for variation. 1/2 cup of halved cherry tomatoes should be in the ingredient list.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation. 1/2 cup of halved cherry tomatoes should be in the ingredient list.

  • Barb_N on May 29, 2026

    A very good Thai curry coconut dish. Initially I used TJ coconut milk that never melted and left an unappealing layer of oil. I skimmed this off and added a different brand of coconut cream. I used mushrooms and snap pease. I didn’t want to explore the tomatoes.

  • StephCooksAll on March 30, 2026

    I make this regularly subbing shrimp for tofu or edamame for green beans. I don’t think I’ve ever added cherry tomatoes. It’s a tasty meal with jasmine rice.

  • Rovo on March 27, 2026

    Meh. For a curry, not terribly flavorful. Followed recipe exactly and was underwhelmed.

  • gpolkes on January 13, 2026

    Great flavor! I like her perspective on curry paste as an ingredient and not standalone, although I did find the aromatics almost burnt on a medium high heat at first. Used bell pepper instead of mushrooms and no some red onion slices instead of cherry tomatoes.

  • Dannausc on February 09, 2025

    Relatively quick and easy. Quite good and flavorful but not super filling. I must have the updated cookbook because my recipe did include the cherry tomatoes in the ingredient list and instructions. Worth a repeat.

  • dosojosazules on June 05, 2024

    Easy dish to put together. I must add the cherry tomatoes next time but were completely missing from the ingredient list and recipe so didn’t have them on hand

  • averythingcooks on January 04, 2024

    This was a good choice for a "quick to prep, fridge clean out" dinner. She gives lots of ideas for substitutions so I chose chopped roasted chicken breast + cauliflower & chickpeas all to replace the tofu, mushrooms & green beans. I also used shallots, Thai basil, serrano chiles & few diced sweet peppers. To finish, I added some peas, spinach, a splash of pickled onion brine & some cooked egg noodles. The sauce (which we thought was quite good for such a quick cook time) reallly did perk up with the fresh lime & is easy to heat up if that's your preference. We both enjoyed this & thanks to EYB, I knew to add the mysterious cherry tomatoes from the title :)

  • ChelseaP on July 08, 2022

    I have made this too many times to count. It's utterly delicious. Just made sure you add in the tomatoes!

  • Sparkles75 on December 11, 2019

    My book may be a corrected edition as 1/2 cup halved cherry tomatoes are listed in the ingredients. This is a quick and yummy dinner when made with frozen white fish pieces which is what I did. I felt it was missing a little something and added a dash of brown sugar and it was perfect so would do this next time.

  • westminstr on October 04, 2019

    I followed others suggestions on the cherry tomatoes and added at least double the amount of mushrooms, also extra coconut milk. Stirred in some brown sugar at the end and some extra fish sauce to balance the flavor. This was a solid B+. I used Thai Kitchen red curry paste and I think I would have liked this better with a different brand and flavor of curry paste.

  • Lepa on July 18, 2017

    The first time I made this recipe, I was confused about the lack of cherry tomatoes in the ingredients/directions so I left them out. This time I added a cup of halved cherry tomatoes with the tofu and green beans and it dramatically improved the flavor of this curry.

  • vickster on June 09, 2017

    This is really good - in spite of the cherry tomatoes not being in the recipe. I make Thai curries now and then, and this is the best I have made. Just a few tweaks from my usual recipe gave the flavors the refinement they needed. I pretty much followed the recipe, but added more mushrooms and also added broccoli.

  • vickster on June 09, 2017

    Very good Thai curry.

  • amandacooks on April 05, 2017

    I am really confused as to why the recipe name says "with cherry tomatoes" when cherry tomatoes are not listed in the ingredients, instructions, or even in the header where the author often describes variations for the recipes. I have not been able to find errata for this book on the web...will try making it anyway (as written, without cherry tomatoes) and see how it turns out. ETA: So I made this...the flavors were really nice, but the sauce was very thick. 1 cup of coconut milk is definitely not enough liquid. It was already pretty thick with just the mushrooms and became almost impossible to stir once the tofu and green beans were added (without breaking up the tofu at least). I added 1/2 cup jarred diced tomatoes even though I had planned to follow the recipe as written. I probably could have added more (or some veg broth), plus the rest of the can of coconut milk. I left out the chile and used less curry paste for the toddler; the adults added red chile flakes to their servings.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.