this is a winner! super easy and easy to alter,too,and still get great results. i used veggie broth instead of chicken and half and half instead of evo milk, yum,yum,yummy. but on the way home from the GS i thought this would be really good if i had used half coconut milk and half reg. milk for a really athentic curry flavor. i also added some shallots from the garden for extra flavor. really good stuff. great recipe!

Reviewed On: May 4, 2008

I seasoned these to taste with some Jalepeno seasoning black pepper and salt, also subsituted 1 fresh squash diced finely for some of the okra. These turned out fantastic.

Reviewed On: Jun. 3, 2007

Great recipe with a few subtle changes, for the sundried tomatoes I add just enough water to cover and reduce until dry which plumps them up a bit, then pulse them in the food processor quickly. I also like a little more caper flavor so I add the capers to the garlic, onions, and oil and sautee for a minute as I feel this brings more flavor out of them. Canned tomatoes are fine just squeeze them to crush into the sauce to keep texture. I've made the recipe with fresh and canned tomatoes and there was no noticeable difference. Also be sure to add red pepper flakes to taste, as it can get overpowering if you use too much. A little fish sauce really wakes the dish up. Throw a little sauce in the pan add some cooked penne pasta, toss with some fresh grated cheese and chopped Italian parsley and you have a 5 star recipe.

Reviewed On: Dec. 14, 2006