Reviewed: Apr. 14, 2013

Made today. Came out really good. So delicious. Added some onions and red pepper and used sweet potatoes. Taste just like the restaurants. Very happy with this dish!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

WJCinNJ

Cooking Level: Expert

Home Town: Plainsboro, New Jersey, USA

Reviewed: Mar. 9, 2013

Amazing, tasted just the way I hoped.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

epper

Reviewed: Jan. 29, 2013

Love it! I use a combination of regular and sweet potatoes. Delicious.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cathy

Reviewed: Jul. 8, 2012

I love this recipe although I altered it quite a bit over time. I normally double the recipe, substitute the fish sauce with worchestershire sauce, and make my own tamarind paste (puree dried apricots, prunes, and dried dates with enough lemon juice to make a thick paste- I end up putting about a cup of this in there). I also use sweet potato instead of white and put some onions slices in it after the potatos have gotten less firm, maybe when there's about 15 minutes left. Also I add yellow curry (about 2 tablespoons) at this point as well. i also add a little more peanut butter than it calls for and usually have to add a half can extra coconut milk. Love it!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

olamina

Reviewed: Jul. 6, 2012

I thought the flavor was very good, but a little too intense. The second time I made this I added extra coconut milk as others suggested and halved the amount of curry paste and tamarind paste.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ann

Reviewed: May 12, 2012

I'm not totally disapointed but if I make it again, I won't do the peanut butter. I felt like the taste of the peanut butter was too much and it also made the curry too thick for me. Overall it was so, so. The only change I made was using Tofu instead of chicken

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Shari

Cooking Level: Beginning

Living In: Buffalo, New York, USA

Reviewed: Mar. 1, 2012

My husband LOVES Thai and Indian food and almost always orders Chicken Massaman Curry. We live in a small community with limited ethnic food options so I have been trying to recreate our favorites at home. I followed the recipe and just made minor adjustments as noted by others (less peanut butter, tamarind paste substitution, red pepper flakes, chopped onions and carrots, 1/2 can water and a handful of peanuts). It was AWESOME. My whole family loved it, especially my husband who ate the leftovers for lunch TWICE!! This is a huge compliment as I can rarely entice him to leftovers for lunch. Thank you, thank you, thank you!!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

JGrant

Reviewed: Jan. 15, 2012

DELISH! Sweet potatoes make all the difference!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MUIRZ1

Cooking Level: Intermediate

Home Town: Saint John, New Brunswick, Canada

Living In: Riverview, New Brunswick, Canada

Reviewed: Jan. 9, 2012

My husband and I just loved the combination of sweet, sour, salty, spicy. Amazing depth of flavor in under an hour!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Renee

Reviewed: Nov. 27, 2011

FANTASTIC! I created an account just to praise this recipe!! I made it exactly as indicated, and it tasted exactly the same (and had the same consistency) as our favorite Thai place. It is well worth your while to hunt down the correct ingredients. Use MASSAMAN curry paste - it's out there!

Was this review helpful? [ YES ]
2 users found this review helpful