I made some changes. I used 2 tsp Thai red curry paste and 2 tsp Indian-style curry powder. Everything else I kept the same and served it over Jasmine rice.

Reviewed On: Sep. 21, 2009

This was wonderful with ground chicken. As ground chicken can be bland, I added extra spices and seasonings. The family devoured it and only left enough extra for 2 small lunch servings.

Reviewed On: Jun. 29, 2009

This is wonderful. It tastes so much like some of the food I had while in San Antonio, TX. We've had it once as the soup-like serving. I am making a double batch to have some as sandwiches and some in enchiladas with the green sauce. The first time I added the cumin, but this time I am leaving it out. I have also left out the green chilies as I do not personally care for them. Thanks for posting!

Reviewed On: Jun. 9, 2009