Reviewed: Feb. 8, 2009

Easy and very very tasty. I used straight up coconut milk and green curry paste and there was more than enough liquid to keep the fish moist in the oven and on our plates.

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Reviewer:

JLZS

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Reviewed: Apr. 3, 2007

Well, I kinda messed up when I went to buy ingredients for this... I ended up making it with red and green bell pepper, regular yellow onion, and I forgot the leek altogether. I also couldn't find green curry sauce, so I used Green Curry Paste made by 'Thai Kitchen.' This turned out way too spicy for my taste, but it had a pretty authentic Thai flavor to it, and Husband really enjoyed it. Thanks!

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Caroline C

Cooking Level: Expert

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Reviewed: Oct. 7, 2005

Excellent recipe! Be careful not to overdo the curry, needs just the right amount to not overpower the flavor of the fish. Meal turn out great, went well with brown rice.

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