Reviewed: Mar. 28, 2012

I left the beef broth completely out of this recipe. Maybe it's my slow cooker (it's an old one), but adding that much liquid usually makes the final dish come out thin and bland. That being said, without the beef broth, this was wonderful. Nice and thick and creamy. I added some red pepper flakes for heat and we enjoyed it over rice. Thanks for the recipe.

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Reviewer:

Dianemwj

Cooking Level: Expert

Home Town: Burbank, California, USA

Living In: Las Vegas, Nevada, USA

Reviewed: Jan. 16, 2012

loved this recipe and so did my husband! the few steps to prep before going into the slow cooker wasn't as "time consuming" as I initially had thought. I accidentally forgot the garlic, but we didn't notice at all.. we used udon noodles to accompany the curry, it was so good and will make this again and again!

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Reviewer:

MariaTheSoaper

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Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Sep. 15, 2011

My familly loved it! Even my 2 year old daughter liked it spread on bread like a sandwich.

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Reviewer:

TRACYRUTH

Reviewed: Feb. 13, 2011

I cheated a little-- I added a little bit of cayenne for kick and cashew paste to make it a little thicker, then served it over rice.. super easy and yummy!

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Reviewer:

767

Reviewed: Feb. 2, 2011

Thank you! Finally was able to make a curry that was edible. lol It was really good not quite as good as my fav thai place but i'm sure she knows a bit more about making curry than i do. I didn't have thai fish sauce so i used worcheshire sauce also just cooked on stove top all day. man did it smell wonderful in my house

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Reviewer:

Mrs.Highlife

Cooking Level: Intermediate

Home Town: Wolfforth, Texas, USA

Living In: Seattle, Washington, USA

Reviewed: Nov. 18, 2010

Good, but not great. Really lacked flavor and heat. I'll use it as a base again, but it needs something . . .

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2 users found this review helpful

Reviewer:

celestialhottie

Cooking Level: Intermediate

Reviewed: Aug. 28, 2010

This was just as good as the Mussaman Curry at the Thai restaurant we frequent! Fabulous!

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Reviewer:

Tia Harms

Reviewed: May 15, 2010

Very good, I substituted Thai red curry paste for the curry powder otherwise made it as is.

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3 users found this review helpful

Reviewer:

Craig

Cooking Level: Expert

Living In: Saint Louis, Missouri, USA

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

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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9 users found this review helpful