I substituted thai chili sauce for the hot sauce. The sauce seemed a little too thin when I first made it, so I added a tablespoon of crunchy peanut butter. But, by the evening when I served it, it had thickened up and I had to add a little soy sauce to thin it out. Definitely let it sit and thicken before adjusting the recipe. I served it with chicken and it was tasty. I'll probably try the leftover sauce on noodles.

Reviewed On: Mar. 3, 2009

I tweaked the recipe as many other reviewers suggested....reduced amount of curry, etc. I baked in a 350 degree oven for 25 minutes (I used chicken cut in strips). This was easy, fast and tasty. I'll serve it again - great weeknight meal.

Reviewed On: Mar. 3, 2009

Very easy and fast. I served it over ice cream. Is a great dessert for entertaining when you're in a pinch and need something fast. I used vanilla extract since I didn't have almond extract and I reduced the OJ like many other reviewers did.

Reviewed On: Mar. 3, 2009