Everyone I cook this for always loves this recipe. A few tips. It is easy to overcook the chicken - keep an eye on it. I like to add additional vegetables sometimes (carrots, zucchini and straw mushrooms). I keep half the tomatoes fresh (uncooked) and use them to garnish the dish with the cilantro and shallots (see picture). Make sure that when you cook the shallots you cook them well, they are best when they are definitely brown and definitely crispy. Finally, red curry paste varies widely in how hot it is. Be careful the first time you use a new bottle - it is easy to add more as you go (doesn't have to all be added at the beginning). Frequently I find that there is too much liquid, just dump some off. The ratios of liquids are not that important and I frequently just add in the whole can of coconut milk. The liquid is great with the rice, so don't stress about how much liquid you have, just make sure the flavor is right. Great recipe! A nice dish for the winter because of the nice cheery colors and the spice.

Reviewed On: Jan. 4, 2008

These muffins taste good, and are very easy to make, and healthful because of the wheat germ and whole wheat flour. They also freeze well, and taste just as good a few months later.

Reviewed On: Aug. 9, 2006

This recipe was good. It could use a little more pep - although I'm not positive what kind of spice I would add (maybe I will try cayenne pepper?). It turned out tasting good, and definitely enhanced the flavour of the fish. I added lot's of salt and pepper, used fresh dill, and a little extra lemon zest.

Reviewed On: Aug. 9, 2006