I have never been successful at any of my attempts to make Thai curry, but recently decided that I was going to figure out a way to make this dish at home. I followed this recipe almost exactly, but replaced the chicken with an array of veggies, and replaced fish sauce with a combination of soy sauce and worcestershire sauce... which I think worked pretty well! I also threw in a couple of stalks of lemongrass for the flavor and aroma, and of course, added chili peppers. While it requires many ingredients, this dish was surprisingly simple to make and extremely delicious.
I served it with pan-seared tofu (this time, I decided to lightly fry it rather than bake) and brown rice which I lightly seasoned with shredded coconut.
Lastly, I made a side dish of a simple Thai salad - lettuce, cucumbers, tomatoes, grated radish and peanuts tossed in a peanut oil dressing. I sort of made this one up as I went along, but Rachael Ray has a recipe that looks great as well.
This was a great vegetarian dish, and as I mentioned, it was so much easier to make than I had thought. We basically licked our plates clean...