Yes, that is really the title of the recipe. It is from an article about entertaining from Jane magazine, which has now gone out of print (*tear*). It's a very vague recipe, but that turns out to be OK because it's extremely simple so there isn't much room for error.
I knew I wasn't going to find green curry paste without scavenging through several different grocery stores in the area, so I replaced the green curry paste and coconut milk in the recipe with a jar of Trader Joe's Spicy Green Curry Simmer Sauce, which is pretty much the exact same thing. I think the original recipe makes a lot (it doesn't have a yield) so I reduced it by using 1 block of tofu, about 1/4 lb of butternut squash (which I cooked in the microwave), and 1 small zucchini. That made enough for 2-3 people. We had it with some brown rice and mandarin oranges.
Both of us agreed that it was good, but it wasn't the most fantastic thing I've ever eaten. It does taste very similar to something I'd order at a Thai restaurant. I liked that it is a sneaky way to get people to eat butternut squash, since it absorbs the curry flavor. We won't make it again, but I'd recommend it to other people.
Green Curry for Idiots
4 tablespoons oil
5 squares of tofu, cut into 1-inch cubes
2 1/4 tablespoons green curry paste
2 1/2 cups coconut milk (about 3 cans)
1 zucchini, cut into 1-inch cubes
1 butternut squash, boiled and cut into 1-inch cubes
3 tablespoons fish sauce
3 tablespoons sugar
4 sprigs of basil
2 1/2 tablespoons half-and-half
6 cups rice, cooked
1. In a large pan, heat 3 tablespoons of oil over medium heat. Add cubed tofu and fry on each side until golden brown, then set aside.
2. In the same pan, add remaining oil and green curry paste over medium heat. Cook until it smells good.
3. Stir in the coconut milk and bring to a boil.
4. Add the tofu, veggies, fish sauce and sugar, and simmer for five minutes.
5. When ready to serve, add basil leaves and half-and-half.