I used this recipe because I thought it would work well with venison, and it did! The tomoato acid and cooking time help the venison soak-up flavor and become tender. Served it over rice and the whole family enjoyed it.

Reviewed On: Nov. 1, 2009

Served this chilled and then heated the leftovers - both ways are tasty. I took the advise of other reviewers - I didn't change the amount of coconut milk, but used equal amounts of "light" coconut milk and regular coconut milk. Thank you!

Reviewed On: Nov. 1, 2009

This is a great alternative to the traditional veggie dip! I didn't have tarragon vinegar, but had fresh tarragon in the garden - used some of that with red wine vinegar and it was fabulous. I'll have to keep an eye out for tarragon vinegar, but until then, I'll probably use my dried tarragon. I used this dip for everything in my garden...carrots, zucchini, bell peppers, pea pods... It kept well too. Thank you.

Reviewed On: Oct. 31, 2009