Reviewed: Feb. 21, 2012

Best ever fish dish! I didn't add the coconut cream though. I would leave it out - 'course, we like it spicy...

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Reviewed: Nov. 4, 2011

I made this quite a bit different, but quick and easy. I used frozen shrimp instead of cod and just warmed them in hot water. I put all other ingredients into the coconut milk and let it simmer for about 5 minutes. Pour sauce over rice and shrimp, and wah lah. Edit: I did not have a leek, so I left it out.

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Taylor

Reviewed: Sep. 22, 2010

Tasty recipe! Only had Red Curry Paste on hand...was very tasty and authentic!

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eplepin

Cooking Level: Expert

Reviewed: Aug. 2, 2010

Very tasty. but rather watery with Coconut Milk. I used Thai green curry paste instead of sauce, but found that it was not a spicy as I wished. Next time I will add curry power to the liquid mix. Cooking time was right on. The photo matched my concoction.

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raycyn

Reviewed: Jun. 17, 2010

I am glad I found this recipe , I had all ingredients ex pet for leek .. I used coconut milk and Trader Joes Thai green curry sauce. Excellent flavor

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Nawal F

Cooking Level: Expert

Living In: Beaverton, Oregon, USA

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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JLZS

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

Living In: Denver, Colorado, USA

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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