Thai Curry with Veggies from “The Vegan Table” is good. Well, it’s good but I know how to make this at least a 9 rating. We rated it a 7.5. This is why it didn’t get a better rating and Colleen even mentions this in “The Vegan Table”; it’s important to get a good brand of curry paste. I used “Thai Kitchen” brand green curry paste. I used the entire jar for this recipe. It definately provides some heat but could easily use more curry. I am going to T&T grocery store or Chinatown in Ottawa and will purchase some ‘good’ quality curry paste or make it myself next time I try this recipe because I really want to have an excellent curry recipe for my family. If anyone knows of a tasty store bought curry paste, please let me know. Thanks! And I cooked a separate meal for the girls as this contains too much ‘heated spice’ for them. I don’t want poor Jazz to cry again. I also used brown basmati rice, one of my favourites. Another bonus point for this recipe – it’s super easy to prepare and is loaded with coconut milk, cauliflower, red pepper, tofu, onions, and garlic. It calls for white potatoes but I used the more nutrient dense sweet potato. I couldn’t find any bamboo shoots and I know that green basil is very different from fresh thai basil but fresh thai basil is nowhere to be found in my neck of the woods and I didn’t have time to make a special trip in to the city in search of fresh thai basil.