Tofu version
Chicken version
This recipe (which can be found here) was delicious and pretty easy and was also VERY easily adaptable (as outlined in the recipe) to serve both carnivores AND vegetarians. Bonus! This was my first foray into Thai curries (although we LOVE Indian ones) and we all enjoyed it a lot. I used bottled red Thai curry paste, but am going to try to make my own next time. Luckily, most of the ingredients (chiles, galangal, lemongrass, etc.) are pretty easy to find in my gourmet-friendly city and I am lucky enough to have my own Thai lime tree, so can get VERY fresh leaves easily. This will be a definite future repeat.
*This recipe is gluten free, if you use gluten free tamari soy sauce.
(see photo)
Mise en place for curry