Reviewed: Mar. 28, 2009

Wow, I made this a bit ago and I was AMAZED how good it was, I made it for myself since my boyfriend isn't a big fan, and I was raving about what a great cook I was, mostly to myself, so thank you for making me one. haha. This is GREAT tasting, I added much more red curry paste then stated, but i love it spicy. Served over rice and saved for later, even though the leftovers aren't as tasty as first day, maybe the coconut milk solidifies again? Anyways, Thanks for my NEW favorite curry recipes!

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anp13

Cooking Level: Intermediate

Living In: Arcata, California, USA

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Reviewed: Mar. 22, 2009

This dish is amazing! It cooked up quickly, and reheats very well! The zucchini is absolutely a must.. it adds a sweet flavor to the spicy dish. The ONLY change we made is adding a little sugar. Definitely a keeper recipe, thank you!

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KLZ

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Reviewed: Mar. 18, 2009

Let me start by saying I made the changes mentioned in the reviews. I added sesame oil, 3 cloves of garlic and about 1/2 tsp of fresh ginger. I also added whatever veggies were in the fridge, but omitted the carrots and bell peppers as some family members cannot have them. A healthy sprinkling of sea salt and black pepper and this was great!

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swalk24

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Reviewed: Mar. 11, 2009

Easy, good, and tasty. Really perked up the week.

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daf

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: Seattle, Washington, USA

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Reviewed: Mar. 11, 2009

I love Thai food and decided to try this recipe at home. It was excellent and came together quick enough for a mid-week meal. I followed others suggestions of adding garlic, lime juice, and fish sauce and omitted the cillantro only because I didn't have any on hand. My husband loved this and my kids even ate it! I served over jasmine rice and will definitely be making this again.

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Erica

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Reviewed: Feb. 4, 2009

Great recipe! I added a clove of garlic and some button mushrooms too. It was delicious and there wasn't a drop left!

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JULIAC

Cooking Level: Intermediate

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Reviewed: Jan. 31, 2009

This was pretty good. Not bad for a basic curry recipie. I personally LOVE peanut butter. So I listened to another reviewer and added about 4-5 large tablespoons of it. It really gives it a nice flavorful kick. I also added red pepper flakes. Do not add too much cornstarch . It only needs a little and if you add too much like I did, it will taste like the darn stuff. I give this a 4!

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priscilla arzivian

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Reviewed: Jan. 20, 2009

I followed the suggestions in the comments, and it was pretty good.

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Christy

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Jan. 18, 2009

This recipe looks good, but the flavor is not particulary good. I wish I had read the reviews first to see how people had altered it to add more flavor.

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txcook

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Reviewed: Jan. 15, 2009

This is a great base recipe; I too added 1 Tbsp fish sauce, 1 Tbsp sugar/brown sugar, a couple squirts of lemon juice and some salt. Thought the flavor was fabulous and my two toddlers gobbled it up too!

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ECARP76

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Reviewed: Jan. 4, 2009

Something just isn't right with this recipe. I've had it at several different Thai restaurants and it usually tastes similar from restaurant to restaurant, but not this recipe. I think the cornstarch was weird and I could taste it. Also, it wasn't red enough. I had to add a lot of curry paste. Needs work.

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Tricia

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Milpitas, California, USA

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Reviewed: Jan. 3, 2009

In regards to the "something missing" when I make this recipe I add 1 Tablespoon of brown sugar, 1 Tablespoon of fish sauce and a squeeze of lime or lemon juice. It makes a huge difference to the flavour

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talltraveller

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Reviewed: Dec. 27, 2008

Very nice. I think it did need something - lime juice might just hit the spot.

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CAITHNI

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Reviewed: Nov. 19, 2008

This was not as good as I expected. I agree with the other recommendations. I would add more red curry paste. I added lime juice and fish sauce. I should have left the lime juice out and just put lime wedges on the table for people to flavor as they would have liked. It was a little too limey for me. I did add extra cilantro and that added good flavor. Ok recipe.

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AHULK2000

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Reviewed: Nov. 16, 2008

Was an ok recipe...something missing, just can't put my finger on it.

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millermeal

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Reviewed: Sep. 24, 2008

This was the most boring fake Thai dish ever.

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mezo

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

Living In: Seattle, Washington, USA

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Reviewed: Aug. 13, 2008

We thought this was bland. I added more curry paste and some fish sauce to perk it up, but it didn't help much. I will stick to another curry recipe I have.

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Robbie

Cooking Level: Intermediate

Living In: Concord, California, USA

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Reviewed: Aug. 3, 2008

As just a dish on its own, though, it wasn't bad, but this recipe isn't authentic at all. I felt that the flavor was very weak and there were just certain flavors from an authentic Thai red curry that I missed (ie. fish sauce, lemon grass, etc.) It tasted fine, and it was very easy and quick to make. Just don't hope for authenticity!

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Whitney

Cooking Level: Expert

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Reviewed: Jul. 28, 2008

I read all the reviews and took a few suggestions. I added 3 cloves of garlic, 1 tbls grated ginger, 1 tbls fish sauce, 2 tbls creamy peanut butter, & 1-1/2tbl of red curry. I didn't add any zucchini/carrots either. It came out ok for me. However my husband was raving about it so that's why I gave it 4 stars. All in all a nice recipe w/modifications.

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Wramos

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Reviewed: Jul. 25, 2008

You will only have success with this recipe if you yous Mae Ploy red curry base - or any other WITHOUT added tomato paste. Otherwise, if you love Thai food its best to take the extra time earlier in the week and make your own. Otherwise, its just too bland. I added extra ginger, fish sauce, soy sauce, red peppers...and FRESH GROUND coconut milk (which did add flavor) but just not the same as the Thai resteraunt...

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