I enjoy the texture of extra firm tofu, and the ability to flavor it any which way you choose. But you may not, and that's okay, because the beauty of this curry is that you can substitute things to personalize it to your taste. I used tofu this time, but if you don't want to go there, use chicken, or shrimp. The original recipe from 101 Cookbooks called for just green beans and cauliflower, but I also added snow peas, because I'm CRAZY LIKE THAT. Carrots would be good too.
I can't tell you how pleased I was that this turned out to be edible. I generally stay away from cooking Asian food at home, because I just don't know what I'm doing at all, and figure curries and dumplings and tikkas are best left to experts. So the fact that I actually made something that resembled Thai food at home, and in a decidedly cheaper and probably healthier way than the neighborhood noodle house, sort of blew my mind. Feeling all crunchy granola with the tofu, I packed in the vegetables, and used light coconut milk I found at Trader Joe's. We had this curry over rice on a very cold night last week, and with a liberal (borderline excessive) amount of spice, it was just the right thing.