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Reviewed: May 20, 2008

I've never seen monkfish at the store so I made this with cod plus a few shrimp. As written, it was so bland. I ended up adding more red paste, more fish sauce and a splash of soy sauce. Also threw in a can of straw mushrooms. Turned out ok but definitely needed some tweaking. Thanks.

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Reviewer:

Caroline C

	Cooking Level: Expert
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Reviewed: May 20, 2008

Great recipe. Easy to follow. I have used it with the monkfish but also substituted for other fish (vietnamese rive cobbler). Always gets the thumbs up from friends and family when I make it!

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mikebell1981


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Reviewed: May 14, 2008

Delicious, with a delicate and balanced flavor. Instead of using monkfish, I added frozen edamame beans and some vegetarian "chicken," and it was still wonderful and filling. My only regret is that I had to use dried cilantro in place of fresh, which I added with the curry paste. Using fresh cilantro as indicated would've made this a perfect five out of five.

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Kourteney

	Cooking Level: Intermediate
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Reviewed: Apr. 27, 2008

So simple, and such an impressive, delicious result. Definitely try this recipe! I was surprised at how much the last 3 ingredients really enhanced the flavors of the dish. My first attempt at Thai cooking was a success! Thanks!

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Reviewer:

Laurita


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Reviewed: Apr. 25, 2008

So I thought this was great but my guests were blown away by it. They kept asking me if I really made this.... Not sure how I feel about that but it gives this recipe 5 stars.

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Milktoast

	Cooking Level: Beginning Home Town: Lynbrook, New York, USA Living In: San Francisco, California, USA
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Reviewed: Aug. 28, 2007

This was really really good and simple to make. We used fresh halibut and substituted Thai green curry paste and green peppers because that was what we had on hand. We served it over long-grain brown rice and it really was a delicious meal!

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