Reviewed: Jul. 26, 2011

Pretty good but still lacking in the strong flavor I was looking for

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Reviewed: Jul. 17, 2011

I made this as part of my family Easter Sunday Lunch. I didn't have an Dende Oil, and I spiced it WAY down so my kids could partake of the meal. It was so tasty and so flavourful that almost everyone (including my kids) had seconds, AND they ate it alone, almost like a soup/broth. I will definitely make this again and again!

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Gishala

Reviewed: Jun. 14, 2010

Not impressed at all! I followed this recipe pretty close and it seriously lacked flavor. The only thing I did differently was used clam juice instead of the fish stock as I could not find it. As I was cooking this dish I just knew it was going to be a hit. It looked good and smelled great. But was a big disappointment. I will not be making his again.

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Mrs.C

Cooking Level: Intermediate

Living In: Culver City, California, USA

Reviewed: May 9, 2010

Absolutely excellent and easy to make. Highly recommended...

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Randolph

Reviewed: Feb. 1, 2010

This was such a different dish. All the unique flavours combined were great! it! Will make this again for sure!

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lindzi

Cooking Level: Intermediate

Home Town: Barrie, Ontario, Canada

Reviewed: Sep. 24, 2009

This is absolutely delicious! It's one of our favorites. I do make a little more broth sometimes if I want to add rice. I'll make Jasmine rice separately, then add a couple tbps full to each bowl.

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Love To Eat

Cooking Level: Intermediate

Home Town: Salisbury, Massachusetts, USA

Reviewed: Jul. 15, 2009

I adjusted this recipe just slightly for my husband's taste. He doesn't like spicy at all so I couldnt really use any peppers. I altered the recipe with 1 1/2 tsp of dried red pepper instead...so it provided the needed heat but not the major intensity. I also used Talapia as my fish, and as we are Muslim we always use halal products as well so I used a halal fish stock cubes for my broth. For the coconut milk, I used the coconut WATER instead! We had recently opened a coconut & i had saved the water in an ice cube tray for use in curries in lieu of milk-- So we ended up with this really nice tropical style dish with a slight hint of the coconut & peppers--none of it too overwhelming--all of the flavors blended SO well!!!! and yet it was very much unlike anything he had eaten in the past! He really enjoyed this & has requested I prepare this again in the future!

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DML

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

Living In: Albuquerque, New Mexico, USA

Reviewed: Apr. 23, 2009

This recipe got rave reviews by our guests. I did make several changes, though, only because I was trying to use what I had on hand. I had no tomatoes but had a carton of organic cream of tomato soup. No cilantro but had fresh italian parsley, no shrimp or fish stock but used shrimp boullion instead. Added green curry paste instead of the peppers. This is a recipe that leaves a lot of leeway for making changes. More tomato/coconut milk are wonderful as it gives a little extra to put over brown rice!

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Becca Sue

Reviewed: Apr. 21, 2009

I followed recipe exactly except couldn't find fish stock so I just used water instead and the tomatoes aren't in season so I substituted with a can of diced tomatoes. It was delicious. The flavors blended perfectly...not too much spice...not too little. I would make this again.

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