The magazine that I found this recipe in did not have a photograph. This was very brothy and makes more sense as a noodle bowl. Curry is obviously not my wheel house, yet. The flavor in this recipe is amazing. For me it needs more veg, red peppers,carrot and water chestnuts. I used a jarred calabrian chile over the fresh red. This was had spice but not really hot. I will make this again and add the things that I thought were missing. https://www.finecooking.com/recipe/country-style-thai-red-curry-with-beef-shiitakes-edamame