Soooo good with red curry paste! I cooked the paste and oil (peanut and canola) for about 5 minutes, added onion & garlic and cooked another 5 minutes. I sprinkled some garam masala, cumin, s& p on the chicken and browned it before adding everything else. (used about 1 1/2 Tlb os sugar and it was perfect). EXCELLENT with peas and basamati rice!

Reviewed On: Sep. 22, 2009

This is to die for. I made some changes -baked in 375 oven for 90 minutes. Cored medium Vidalia onions and put a teaspoon of beef base in each, topped with pat of light butter & sprinked with pepper and thyme. added a splash of white wine and wrapped in foil. Tasted just like french onion soup - YUM! Could easily eat this alone with a fresh green salad & french bread!

Reviewed On: Aug. 2, 2009

excellent - with changes. I made it the way it was written the first time but thought there was way too much cream. The second time I sauteed the onion & garlic in butter, precooked & drained the spinach and added it to the pot and added about 1/4 cup 1/2 & 1/2, a heaping tablespoon of reduced fat cream cheese and about 1/4 cup parmesan and a pinch of freshly grated nutmeg and it was to die for. Rich and creamy...yum!

Reviewed On: Apr. 12, 2009