The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Jul. 2, 2009
This was awesome. I used Basmati rice and dried curry leaves (Can't get Fresh ones here) and picked the Thai Basil fresh from my garden. Served it with a Thai Noodle salad and Panang Beef curry. This rice complimented the curry nicely. Served it to company who we had for their first Thai Dinner. There were NO leftovers !
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Photo by Bill Ligertwood

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Oct. 30, 2008
Tasty... I added 1 tsp. of brown sugar and I used brown rice instead of jasmine, which took a good 45 minutes more to cook and I had to keep adding water 1/2 cup at a time, so next time I'll precook the rice in a rice cooker... then I threw is some cubed tofu at the end.
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Photo by Meatless Mama
Living In: Salt Lake City, Utah, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Aug. 2, 2007
This was easy and very tasty. I didn't have lemon grass, but did top with green onions.
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