Reviewed: Aug. 18, 2009

Great recipe, the only alteration I made was using a low-sodium broth and cutting back a bit on the sugar. I added a bit of spice by chopping up a couple of dried red chillies and it worked out pretty good.

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Reviewer:

jaimychua

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Reviewed: Jul. 23, 2009

We loved this. The flavor is very mild - not at all spicey. Worked wonderfuly with a peanut noodle dish and a super spicey cucumber salad. I didn't peel the potatoes before chunking them up which helped them hold up to the long cooking process. This will be a go to meal on busy weeknights.

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Reviewer:

KDSTAP

Cooking Level: Intermediate

Home Town: Chester, Virginia, USA

Living In: Disputanta, Virginia, USA

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Reviewed: Jul. 20, 2009

Made this tonight, exactly per recipe, with sushi rice. It was alright although it mainly just made me crave a local Thai restaurant. It's not very spicy. I think it could be improved, but I probably won't make it again. If I were to make it again I'd cut back on the beef broth. The sauce was a bit thin.

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