I've made this a couple of times, first for Halloween dinner using pumpkin, then another time with sweet potatoes and other time with pumpkin again. It was superb every time... The first time, I managed to find fresh turmeric root and used that, which gave it an amazing burst of flavour (though it as good with powdered turmeric too), and I used concentrated homemade chicken stock for the broth, which gives great flavour, too. I added more coconut milk to have more sauce (my fave part of curries!). Watch for the red pepper flakes, as they are potent and if you don't like "spicy" then reduce the amount in the recipe. It's in the rotation - a great recipe. I serve it over fragrant white jasmine rice.
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I've made this a couple of times, first for Halloween dinner using pumpkin, then another time...