Reviewed: May 17, 2012

Delicious! THis was my first experience cooking with curry and it turned out great. I used chicken broth instead of water as suggested by others. It was a little grainy at the end so I think I will mix the curry with the soy sauce first next time or make sure there is still a little liquid when i mix it in at the end. YUM! Will definitely become a staple in our house!

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princesso9o

Reviewed: Apr. 16, 2012

Great recipe! I had a tbsp of leftover green thai curry paste in the fridge, so I chucked that in there too. Delicious.

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Reviewer:

Yummy Yummy!

Cooking Level: Professional

Living In: Vancouver, British Columbia, Canada

Reviewed: Dec. 16, 2011

I made a half batch and used pork and shrimp only. Thought it was a bit dry at first taste, so added butter and milk. Not bad! Next time will try some of the variations suggested by other users especially broth and fish sauce.

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Reviewer:

jcschlan

Reviewed: Oct. 20, 2011

Simple and delicious

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Markham Chris

Cooking Level: Intermediate

Home Town: Washington Crossing, Pennsylvania, USA

Reviewed: Sep. 10, 2011

not what i was looking for, maybe would be better if i cooked it in a wok and not a frying pan

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MichelleD

Cooking Level: Intermediate

Home Town: Blenheim, Ontario, Canada

Living In: Wheatley, Ontario, Canada

Reviewed: Sep. 2, 2011

I also used low sodium chicken broth and varied the meats...used squid instead of shrimp. I lightened up on the curry a bit and used rice noodles to keep it gluten free as well as more authentic.

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Reviewer:

AnneO

Reviewed: Aug. 16, 2011

Love this recipe- few changes, I used rice noodles, added chicken broth, sesame oil, red pepper flacks and fish sauce. Cooked the meat and removed- added the curry, fish sauce and soy while cooking the vegetable- then mixed all together. The leftovers are even better!

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nancymcla

Reviewed: Aug. 13, 2011

While this recipe was pretty good, I probably won't be making it again. I ended up with a wok filled with the vegetables, meat and sauce, which we served over the noodles (tossed w/sesame oil) because it wouldn't all fit in the same pan. My only complaint was that the curry powder tasted a little raw. A curry paste may have been the better way to go.

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squawk93

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Cooking Level: Expert

Living In: Seattle, Washington, USA

Reviewed: Jun. 23, 2011

I wasn't sure when I made this at first if I was going to like it. I used rice noodles and about a tsp or so of sesame oil. I thought it was ok when it was just done but it seemed that as it sat overnight it got better. I just used one bag of shrimp and none of the meat. I would make this again for sure. Not quite the same as the take out noodles as they are not fried, but certainly a good healthier option. A great lunch for work.

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