I enjoyed this recipe quite a bit. Served it over rice noodles, which sopped up the yummy sauce well. Instead of turmeric, I used curry. I added a little extra ginger, and cut down on the tomatoes by about a 1/3 cup (after seeding and dicing, I had almost 2 cups). I put about a tablespoon of peanut oil in the food processor with the spices so they pureed a bit better. I also substituted cilantro for the basil, because that's what was on hand. It was just fine, but I look forward to using basil next time.

Reviewed On: Oct. 19, 2005