Red curry with bamboo shoots, tofu, and zucchini from The Spice Merchant's Daughter: Recipes and Simple Spice Blends for the American Kitchen by Christina Arokiasamy

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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

  • TrishaCP on August 28, 2017

    This was pretty good (my husband loved it). In addition to the Thai red chile paste, the recipe also calls for the garlic-ginger paste from this book. I didn't have it, so simply minced the required amount of ginger and garlic. I don't love the book's red chile paste, but the garlic and ginger helped to bump up the flavor quite a bit. I had been doing a riff on this recipe using the green curry paste, which I prefer, and I think I'll be sticking to that choice from now on. (We skipped the bamboo shoots since we didn't have them. We just added more zucchini. We also skipped the red chile as it was hot enough as it was.)

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