The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: May 11, 2009
This recipe is very good and can be used with a variety of vegetables. But I made one significant change: I strongly recommend that you use fish sauce rather than soy sauce, if you can find it. I believe it is called nuoc mam in Vietnam, and nam pla in Thailand; those with expertise please feel free to correct me. Fish sauce gives the curry a characteristic flavor and aroma like what you find in Thai restaurant curries. IMHO soy sauce muddies the flavor.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: May 11, 2009
Unbelievably yummy! The only change I made was to sauteed minced green onions and chopped garlic with the ginger. I love the maple syrup/lime juice in this! Don't skimp on the basil at the end. This will be a staple in my house for tofu or chicken or anything!!!
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Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA
Living In: Porter Ranch, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: May 8, 2009
great recipe. i added a lot more vegetables though , like onions and mushrooms. and i didnt have red curry paste so i used green and it was SUPER SPICY. very soupy, i used some cornstarch and water to thicken it up a bit.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
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Reviewed: Apr. 6, 2009
GREAT recipe-- this was delicious. A few changes: 1) I used string beans instead of bell pepper because that's what I had on hand. 2) I also used cilantro instead of basil, and 3) I minced a couple cloves of garlic and stir-fried it along with the ginger and curry paste. I make coconut/curry stir fries a lot, and I never thought to use zucchini. It worked so well with the flavors in this dish. I love the "soupy"-ness of this; it reminds me of the hot pots I've had at Thai/Malaysian restaurants. Will definitely make this again.
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Nov. 11, 2008
This dish was really tasty. I cooked for my steak and potatoes fiance (who hates bell peppers) and he loved it. We are trying to get healthier and slimmer for our wedding and this fit the bill. I would add 1 1/2 tablespoon more of the curry paste and 1 tablespoon more of the ginger. Also, I would use only 3/4 of a pound of zucchini and add a fresh diced tomato. Otherwise, this was WONDERFUL!
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Cooking Level: Intermediate

Home Town: Montgomery, Alabama, USA
Living In: Nashville, Tennessee, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Nov. 2, 2008
This dish was really flavorful--sweet and sour, it's the perfect non-spicy Thai dish. The one thing I would add is that it works really well served over brown rice. On its own, the stir fry can be a little too soupy.
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