This would be considered is a yellow curry, I guess, with a splash of green thrown in. I happened to have all of the ingredients on hand, always a plus! Sorry that I don't have any pretty pictures of the finished product because, once again, by the time I ate dinner it was too dark to capture one. However, here's the tofu & onions being sauteed, isn't that a gorgeous golden color?!
Please note: the original recipe states that "Red curry paste can be found in the ethnic or gourmet sections of most large supermarkets. The paste is a blend of clarified butter (ghee), curry powder, vinegar, and other seasonings" which is not accurate. Not all curry paste contains clarified butter and, as a matter of fact, the most commonly available brand, Thai Kitchen, is vegan.
The Verdict: Very tasty!! I will warn you that unless you like your Thai really spicy (probably 3 stars), you should stick to one Tablespoon of curry paste. I used two and it had quite a kick!
Other than the coconut milk, this recipe is relatively low in fat and if you use brown rice, as I did, could almost be considered Simply Filling. I ran the original nutrition info through the WW calculator, not the Recipe Builder, because I was lazy, came up with a total of 11 PointsPlus. A little higher than I normally spend on dinner but certainly less than it would "cost" at a restaurant!
Off to do some laundry, have a beauty-full day!