Very good for a quick meal. Didn't give it 5 stars because it seemed to be lacking some 'depth'. Perhaps next time I will add ginger as someone else had recommended or perhaps some coconut milk. Didn't have lemons, so I used lime, did have green curry paste which gave it a bit of a kick. I agree with another reviewer, you cannot interchange curry powder and curry paste and expect similar results. They are two very different ingredients. And for those who do not think they like curry (as I had always said) there are many different kinds of curry. I realized I do not like the yellow, Indian flavor, but do like the Thai red and green. Be adventerous and try them!

Reviewed On: Aug. 10, 2009

This was an easy, delicious recipe - flavorful, aromatic and pleasant on teh eye. I didn't have bell peppers so I used broccoli, and I had two tomatoes from the garden that needed to be used so I substituted those for the canned. I love Tom Ka Kai soup, and this reminds me of that. I'm not a fish fan, but was not offended by having it in this recipe. Next time I will try with chicken.

Reviewed On: Aug. 10, 2009

This is the first time I made rice pudding and it is fantastic! I doubled the recipe as I had a full gallon milk that was nearing its expiration date. I took the advice of other reviews and added an extra egg and an additional 1/3 cup of sugar for each 1/2 gallon. (2/3 total). I brought the milk and sugar to a simmer before adding the rice and began timing my hour when the rice-milk-sugar came to a boil. Meanwhile, the eggs, etc. were on the counter coming to room temperature. I also tempered the eggs as suggested in lieu of allowing the rice mixture to rest. I loved this warm and my family couldn't get enough!

Reviewed On: Feb. 26, 2009