I'm a salmon lover & always looking for new sauces and this was very good. I made it as L. Britten wrote it. The sauce was perfect and didn't overwhelm the flavor of the salmon. I used basmati rice & it lended well to the great flavors. This is a keeper!

Reviewed On: Dec. 16, 2009

It probably would have helped if JMOR777 explained how to come up with 5 cups of turkey stock. For my stock I usually cook up all the contents that come inside the turkey (neck, liver, gizzards, etc.) with a quart or more of water, adding chicken boullion, celery, onion, carrots & parsley. It's okay but I would love to know if there is a more flavorful way to make turkey stock.

Reviewed On: Nov. 15, 2009

I was surprised to find a recipe that I had all the ingredients for, except for the cream. My Thia curry paste is quite hot so I started with 1TB, added more. I used coconut milk (very Thia) but should have left out the sugar as this milk is sweet. I didn't have enough pure maple so added 1TB orange-pineapple juice concentrate. It worked! Very good! This is a great recipe and, obviously, very adaptable to all our changes. Thanks Matt!

Reviewed On: Oct. 4, 2009