Reviewed: Apr. 19, 2012

Lovely! I used roasted red peppers from a jar since that is what I had and followed the advice of others and doubled the sauce and cooked the rice in coconut milk. Next time I think I will try just a bit more red pepper flakes to kick it up a notch.

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Reviewer:

Tamar

Cooking Level: Expert

Reviewed: Apr. 17, 2012

This recipe was easy to make. The coconut/curry flavour is wonderful. I doubled the recipe to make enough for a family of 4. I also found salt helped bring out the flavors. I will make this recipe the next time I'm in the mood for Thai food.

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Reviewer:

Michelle Sourisseau

Reviewed: Feb. 1, 2012

This was ok. It needs more BAM! It didn't taste *bad* it just didn't wow us. I left out the red pepper simply because I was all out. I didn't need the cornstarch as the mixture was already thick (fine by me; I don't like adding it if I don't need it). Needs more *something* ... more curry, more coconut, some salt...something. I'll work with it and tweak it, though. It's a good base recipe.

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Reviewer:

HisPixie

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Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Jan. 12, 2012

It was good, tad too sweet for me. Next time i won't add so much sugar. I didn't use any cornstarch, I read the reviews and everyone was saying the cornstarch wasn't needed, so therefore I didn't use it. My husband didn't like it, he said it was too sweet as well.

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Reviewer:

crissyEG

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Silverdale, Washington, USA

Reviewed: Jan. 8, 2012

Came out delish but I followed the recipe losely. Added eggplant and I did not have peppers. Also, i added a lot of extra coconut milk (a whole can) as we like a lot of sauce. Adjusted spices accordingly. Also added tumeric. Overall, great dish! Will definitely repeat!

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Reviewer:

FLOWERNAT

Reviewed: Dec. 5, 2011

This was easy to make, fast and very tasty, this was my first curry experience so I was pleasantly surprised.

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Reviewer:

Summer

Reviewed: Nov. 3, 2011

I made this dish for my family and it was a great success. It was perfectly sweet! I made it a little spicier than this recipe by adding an Asian chili sauce. I also added a tablespoon of curry sauce to the vegetables while they were frying in the beginning. Half a cup of coconut milk wasn't quite enough, so I added a few tablespoons of water along with it. My family ate every last bite of this, it was delicious!

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Reviewer:

OwlCat

Reviewed: Oct. 24, 2011

This was delicious! I followed some of the reviewers suggestions, but this is a really nice recipe. I didn't have a bell pepper (my boyfriend doesn't like them) so I just added a bit of honey to replace the lost sweetness and substituted in frozen stir-fry veggies. We will definitely have this again!

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Reviewer:

cinnabunny

Reviewed: Sep. 15, 2011

way too bland- i was expecting a lot based on the reviews, but it was nothing like good thai take out unfortunately. After looking at other recipes - it seems that it needed tumeric, fish sauce, and ginger.

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Reviewer:

mrsc

Reviewed: Aug. 10, 2011

We really enjoyed this dish over some brown rice with a side of roasted cauliflower, broccoli and tomatoes. I omitted the onions and red peppers ( my hubby's not a fan) and used madras and harissa pastes instead of curry powder. Very tasty.

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