This is REALLY good! I caught myself eating the leftover bits out of the pan with my fingers before I cleaned up the dishes. The kalamatas; take them or leave them. I didn't feel they added much flavor or complexity to the recipe. Also, with the capers and olives, I omitted the salt.

Reviewed On: Jan. 15, 2011

Finally! I've been trying to match our favorite restaurant curries and this is the closest I've ever come! It was really, really good! We had some big eaters so I added a chicken breast and a cup more pineapple chunks. I reduced the cooking time on the veggies; we don't like them to be too soft. And I cut the sugar in half. Next time, I'll use the Lite coco milk and omit the sugar. The pineapple juice can be used as a sweetner if needed. I also think I'll try sauteing (sp?) the curry paste as some suggested. Very good! Thanks!!!

Reviewed On: Jan. 9, 2011

When I think of making breakfast for a group, this recipe always immediately comes to mind. It is delicious. The marjoram, basil, and parmesan really make it stand out as a more sophisticated and savory dish. It is leaps and bounds away from the normal smoky and salty ingredients that so many egg bakes include. Love it!

Reviewed On: Dec. 28, 2010