This is a great recipe! A few tweaks bring even more vibrant flavor. First: veggies, to make this a one-dish meal. I used 1 red and and 1 green bell pepper, sliced super thin. Add them halfway through the simmer time. Sliced zucchini went nicely in this dish as well, along with some quartered button mushrooms. Next time I will also add thinly sliced yellow onion. I would love to find some asian eggplant to add also. Second, add some lime juice. 1-2 fresh limes, or 3-6 Tbs lime juice. Start with the lower amount and taste, taste, taste. Put in the amount you like best. Increase the fish sauce to 2 Tbsp or more - again, taste, taste, taste. Finally, an absolute MUST for any Thai curry is basil (I omitted th cilantro called for). Add whole leaves, or do a rough chop on the leaves and add 5-10 minutes before serving. Save a few whole leaves to use as garnish when serving. Omit the soy sauce, as others suggest. the flavor is not quite right for this dish, and the salt it adds you can get by increasing the fish sauce. I used only 1 tsp of sugar, and 1 inch of ginger, peeled and grated. I will try more ginger the next time. Ginger root stores well in the freezer, in a plastic bag, and peels and grates beautifully when frozen. Bon appetit!

Reviewed On: Nov. 16, 2009

This recipe is a keeper! I was cooking for two so used only 6 oz of pasta, rather than 12 oz, loved the resulting proportions, and I still had leftovers. I sweated/purged the eggplant first, and used about half the amount of oil/butter called for. For lemon juice, I simply used half a lemon, which was perfect. Thanks for this recipe!!!

Reviewed On: Oct. 15, 2009

I thought this was good, but not great - it's a little more work than it sounds like. However, the taste is even better when reheated.

Reviewed On: Oct. 1, 2009