The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: May 17, 2012
This had terrific flavor - I also used a crockpot and after browning the meat (stew beef) in butter (did not use clarified) I just added everything into the pot without browning the onion first. Cooked on low for 5 hours. The only thing I would do differently next time is add the spinach in the last 10 minutes, rather than last hour, to retain the bright green color, but no one complained. Also I served this with sherachi sauce on the table so everyone could get the heat they wanted. Really good!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Apr. 25, 2012
Excellent on rice. I made it with ham instead of beef- superb.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Apr. 12, 2012
Excellent .... made just as directed. Served with rice. I also used drink recommendation for Moscow Mule & it was perfect.
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LB

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Mar. 12, 2012
Great recipe! Made some small changes because I was missing some ingredients. Didn't have serrano peppers, so used 1 poblano. Added some cayenne pepper and tobasco to make up for the mild pepper. Used cut up chuck roast and simmered it a bit longer to tenderize it. Boyfriend loved it. Going to try it with chicken or lamb next time.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 27, 2012
The spices in this is not quite enough... I had to add more of everything to make it stronger. I also added some cayenne pepper and curry powder to add some kick to this dish.
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Photo by merlion

Cooking Level: Beginning

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The reviewer gave this recipe 1 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 13, 2011
Warning.... my coconut milk curdled when I cooked it.... did a little reading and it seems anything with oil will do this... so maybe it was because I used regular butter instead of clarified butter? I'm not sure, but this dish surely looks unappetizing like this. Don't make my mistake! :-(
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 12, 2011
I loved it! The serrano pepper was too spicy though. I am mexican and serrano is known to be a hot chile, unless you taste it you will never know. I put one whole serrano and it was too hot for my american husband and for me. So I took it out and simmered it with potatoes to soothe the hotness. Everything was great in this recipe. Thank you for sharing wonderful ideas!I doubled the tomatoes and the coconut curry too. And I loved it!!
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Photo by Sofia

Cooking Level: Intermediate

Home Town: Monterrey, Nuevo León, Mexico
Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Apr. 28, 2011
I made this in the crockpot and cooked for about 5 hours. It was sooooo tasty!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Mar. 30, 2011
Excellent. I made it as written minus the peppers because I didn't have any. I used 1/4 tsp red pepper flakes instead. So, so good! I also added some diced carrots just because I'm always trying to sneak more vegetables in our diet. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Mar. 22, 2011
Delicious! I loved it. I used 4 peppers because I like it hot. It was just as good if not better than you might eat in an Indian restaurant. Very easy to make. I used Jasmine rice, which added to the flavor but did not compete with it.
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