Reviewed: Jun. 27, 2006

I think this is a fantastic, and very fast, easy recipe with restaurant quality results. I used a Thai red curry paste instead of Indian. I was able to cook it while chatting and it did not take a lot of concentration.....The secret is in the fresh mangos. Let them ripen fully. Plan on buying them a week ahead of making this recipe and put them in a cool cabinet to ripen (don't leave them in plastic). This was even better after sitting for a day and being reheated.

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Reviewer:

Eyahna

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Eugene, Oregon, USA

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Reviewed: Jun. 11, 2006

I very much enjoyed this reipe. As I am a vegetarian I used quorn instead of chicken and it worked very well, thank you

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Reviewer:

Ann

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Reviewed: Jun. 9, 2006

Due to the coconut milk and mango, this tasted more Thai than Indian. It was a little bland as is, so I added some Fish sauce until I liked the taste.

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