This was my first time making curry and I was very impressed. Four stars only because I used this a base recipe. I read other's suggestions and doubled both the 'soup' and curry powder. I also used coconut milk instead of milk. I cooked it with chicken tenderloins- they were a little bland and I think next time i'll cube them. Also I threw in a dash of red pepper for spice. The apples added a great flavor- kind of tangy! I used Granny Smith. Next time I'm going to throw in cooked potatoes to replicate the curry I eat at my favorite Thai restaurant. Thank you so much for sharing this recipe!

Reviewed On: Jun. 12, 2009

This is such a great comfort food. For a creamier, yet more tangy, flavor, substitute the milk with sour cream!

Reviewed On: Jun. 3, 2009

I made the filling by itself and froze several bags of it. I use it to fill crepes and plain cream puffs. It's good to have this on store for emergencies!

Reviewed On: Jun. 2, 2009