Reviewed: Aug. 13, 2009

This was awesome! I substituted 2 cans of black beans (rinsed) for the adzuki beans, though. One of the best recipes I've ever used!

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13 users found this review helpful

Reviewer:

GCo

Reviewed: Nov. 4, 2009

Not as tasty as I imagined it while reading the recipe. Definitely needs seasoning, either salt or maybe some soy sauce in the sauce. The grocery I stopped at didn't have adzuki beans so I used small red beans. Black beans might have been a better sub. I added half a thinly sliced jalapeno too.

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13 users found this review helpful

Reviewer:

Mirandamom

Reviewed: May 9, 2010

My husband and I really enjoyed this dish. The seasoning was excellent, but we both thought it was a bit too salty. Next time, I will reduce the soy sauce by half.

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10 users found this review helpful

Reviewer:

Teah

Cooking Level: Intermediate

Reviewed: Jul. 25, 2010

This was very tasty! I substituted the Adzuki beans for tofu and I left out the green pepper only because I didn't have one handy. I also added cumin & coriander to the sauce. I think the cumin is very important. It was delicious though, I was licking my bowl clean!

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9 users found this review helpful

Reviewer:

AKtoCA

Reviewed: Aug. 4, 2010

The way this sauce tastes with the mango is unbelievable. Found red adzuki beans (sometimes just called red beans) at the asian grocery store and had to soak/boil them. Next time will just use canned black beans for the time savings. We served this over rice. Will definitely make again - especially the sauce!

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11 users found this review helpful

Reviewer:

AMat

Cooking Level: Beginning

Home Town: Essex, Vermont, USA

Reviewed: Aug. 11, 2010

I feel badly giving such a negative review, but I thought the flavors were strange, they didn't meld well, and the sauce was too thin. I really don't know what I would do to improve upon this. I did execute exactly as written, except my aduki beans were dry so I soaked them overnight before cooking. Maybe this just wasn't suited to my tastes.

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8 users found this review helpful

Reviewer:

Jackie

Cooking Level: Intermediate

Home Town: Corry, Pennsylvania, USA

Living In: Glen Mills, Pennsylvania, USA

Reviewed: Aug. 6, 2011

Sounded way better than it tasted. I'm always nervous when a recipe doesn't call for salt and this one definitely needed it. The sauce actually tastes fantastic (once properly seasoned), but doesn't seem to go well with the other ingredients.

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6 users found this review helpful

Reviewer:

smallu

Cooking Level: Expert

Living In: Seattle, Washington, USA

Reviewed: Jan. 11, 2012

Delicious! Especially if you're a fan of Thai food. I wonder if some of the other reviewers gave it a lesser rating because they weren't that familiar with coconut milk based sauces. But as for myself, it was a great combo of savory and sweet. I added maybe a teaspoon of salt to the sauce, and I didn't have agave nectar so I substituted it for sugar, but other than that followed the recipe.

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6 users found this review helpful

Reviewer:

jenmac

Reviewed: Feb. 29, 2012

I absolutely love the combination of lime, coconut milk and ginger, so I knew I had to try out this recipe. I used canned coconut cream which is thicker and richer than regular coconut milk. Also used canned red beans as time didn't allow for a trip to the Asian store. Definitely agree that the sauce needs a salty element - I added fish sauce and a pinch of salt. The mango I used was slightly underripe, which I think worked well. Husband wasn't crazy about it, but my 2 year old and me scarfed it down. Served it with plain steamed white rice. Thanks, Tori!

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2 users found this review helpful

Reviewer:

Caroline C

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Apr. 15, 2012

This was amazing! I used dry adzuki beans (soaked overnight then simmered for 45min-1hour) and forbidden rice. The contrast of the black rice with the bright stir fry was beautiful! We loved this!

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4 users found this review helpful