Just like the restaurant. This is one of the best dishes I've ever found: it takes under 10 minutes to prepare from common ingredients, and it knocks your taste-buds off (in only the best way).

Reviewed On: Nov. 9, 2006

Very good recipe, but I'd like to try to clear up some confusion: COCONUT MILK (not cream of coconut) is what is generally used for Thai Curry bases, and I believe that was the author's intent here. You should be able to find it in the international food aisle (not with the mixed drink materials). Curry paste is much stronger than curry powder -- I'd recommend no more than 1 teaspoon of the curry paste to begin (maybe even less), and then add to taste. 1 tablespoon will knock your taste-buds off!

Reviewed On: Oct. 23, 2006