Instead of using oil and curry powder, I used the cream at the top of the can of coconut milk and sauteed that with 2T of Thai red curry paste until fragrant. Curry paste is more authentic than curry powder. I ended up with about 2 cups of extra sauce so I would use the suggestion of "whatarat" reviewer and add cut up zucchini and carrot (1-2 each) to make it a one-pot dish. Ending up with extra thickened sauce is a great result - you can freeze leftover sauce to make a repeat dazzling dish!

Reviewed On: Aug. 11, 2009

Very delicious. Next time, I would half the bell pepper as pictured, instead of halving the bell pepper from top to bottom. It's more stable that way. My guess (and more than 5yrs experience cooking) is that using the same cooking time will be sufficient since the ground beef is already browned and fully-cooked on the stove.

Reviewed On: Aug. 4, 2009

As an experienced home-cook, I read all the reviews before making a new dish so I can learn other people's mishaps instead of making my own. Instead of cooking on high, COOK ON LOW for the same amount of time as written in the recipe. Since you've browned the ground beef in the skillet, it's fully-cooked. Since it's bathed in some liquid in the slow cooker, cooking on low is sufficient. Cooking on high runs the risk of drying out the meat, as some reviewers have experienced. Instead of using cornmeal, USE GROUND OATMEAL. I don't have cornmeal on hand, probably never will, but oatmeal is a healthy substitute. If you follow the rest of the recipe, you will have delicious results. We put the casserole in hard-shell tacos, topped with shredded cheese, and had happy bellies. We've put the casserole in soft tortillas but prefer the ease of crisping the tacos in the oven for 3mins at 250F instead of warming/flipping soft tortillas on the stove 15secs each.

Reviewed On: Aug. 4, 2009