Reviewed: May 3, 2009

This was REALLY good. I followed the recipe pretty close to exact. I don't understand how people said it was too mild. Perhaps they didn't use a good jalapeno. Or perhaps they got rid of the ribs of the jalapeno. Or who knows... Anyway, we really liked it. It is soupy, but I just treated it like a curry and it was really good over rice. Oh, I did use a can of diced tomatoes that I drained instead of fresh because I didn't have fresh ones. Still worked.

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Alan Smith

Cooking Level: Intermediate

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Reviewed: Feb. 11, 2009

This dish is delicious and fairly easy to make. We usually let it simmer for more like 20 - 30 minutes because we like our sauce to be thick.

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Joanna

Cooking Level: Intermediate

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Reviewed: Aug. 3, 2008

Strange, bland and soupy :( I so wanted to like this dish because it uses several of my favorite ingredients (jalapenos, coconut milk, ginger...). However, as many commented, this recipe needs some major tweaking. Overall, it lacks substance - the sauce is boring, despite its list of bold ingredients. Cutting down on coconut milk won't help this. As a last ditch effort, I added a titch of sugar, a dash of red chili paste and a handful of cilantro. But really, I felt like I was kicking a dead horse trying to save this recipe. Flavor lovers, look elsewhere...

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MadtownCooking

Cooking Level: Intermediate

Home Town: White Bear Lake, Minnesota, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Jun. 29, 2008

This has a beautiful light flavor to it. My first thought was like some other reviewers that it needed a little more spice, but then I remembered that a lot of thai dishes are light and not bold. This is a wonderful summer dish and easy to make. I didn't think the sauce was to thin I served it over rice and it was great. I will make this again. Thanks for the recipe.

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SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Reviewed: Apr. 16, 2008

This was really good. I followed some other advice and reduce the liquid content. Turned out really good. The chef even got a kiss.

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douceur

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Reviewed: Mar. 22, 2008

Tasted like a dish you would pay $10 for at a Thai restaurant. Coconut and spices go well without an overpowering aftertaste. The only changes I made was substituting cilantro for the basil, and using frozen, cooked shrimp. Served over brown rice with a side of summer rolls. Excellent.

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lillpup

Cooking Level: Intermediate

Home Town: Bloomfield, New Jersey, USA

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Reviewed: Feb. 22, 2008

I cooked this for my husband and I last week. It was delicious! I found it had a bit too much liquid, I am making it again tonight and will use less coconut milk so that it's not so 'soupy'. Otherwise, a fantastic recipe.

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mama scarlet

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Reviewed: Feb. 1, 2008

This was very tasty served over some thai lime pilaf. I added 1/2 tsp of cumin & 1/4 tsp of cayenne pepper for some added spice. I also used 7 cloves of garlic instead of 4. It thickened up nice for me even though I used light coconut milk. It was VERY yummy. My 2 year old even devoured it!

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chrystie

Cooking Level: Expert

Home Town: Sacramento, California, USA

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Reviewed: Jan. 8, 2008

This was good. Wasn't as much flavor as I was expecting from fresh ginger and 4 cloves of garlic. I used shrimp and tofu and my usually thai-food phobic husband enjoyed it. Smelled really good!! Will certainly make it again.

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FLOYDENE

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Austin, Texas, USA

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Reviewed: Nov. 6, 2007

I had a feeling I'd like this recipe but I ended up LOVING it instead! I cheated and bought a jar of garlic and ginger paste. (I think it's made by "Spice World" and you can find it in the produce section.) Truly wonderful stuff!!

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Hulakittenkiki

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Reviewed: Jul. 7, 2007

I thought this was a wonderful recipe and would make it again. I did not have turmeric so I used curry as suggested by others. It was super easy to make and the sauce was excellent over rice. Very unsual dish and flavors from the standard.

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MRS. J

Cooking Level: Expert

Living In: Suffolk, Virginia, USA

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Reviewed: Jun. 6, 2007

This recipe was GREAT!!! I have a hard time getting my family to try anything exotic...but I got rave reviews. Both my mom and my sister are dying for the recipe! Thanks

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Nikki

Cooking Level: Intermediate

Home Town: Bronx, New York, USA

Living In: Rocky Mount, North Carolina, USA

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Reviewed: Jan. 29, 2007

Recipe had a very nice flavor. I would recommend leaving the seeds in the jalapeno to spice it up a bit.

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Richard

Living In: Corpus Christi, Texas, USA

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Reviewed: Aug. 17, 2006

This was just an "okay" dish that I will probably not make again. I too could not get a paste in my blender and added two Tbsp. of the coconut milk to the mix to get a paste. I also used a can of diced tomatoes. The color was wonderful, it was a little soupier than I'd hoped, and even though it smelled fantastic, my husband and I both felt it lacked flavor. Overall, not a bad recipe, but needs some tweaking, I think.

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Eileen in UT

Cooking Level: Expert

Living In: Springville, Utah, USA

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Reviewed: Apr. 19, 2006

An awesome recipe! I tried it out on my teenagers and the LOVED it!

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ADONAY

Cooking Level: Professional

Living In: Jacksonville, Florida, USA

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Reviewed: Jan. 11, 2006

Fantastic! I used tofu instead of shrimp and added a few serrano chili peppers to spice things up a bit. It was incredibly easy and so very yummy! Thanks for a great recipe!

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REBECCASTUBBS

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Reviewed: Nov. 15, 2005

a nice and simple dish. i found it very satisfying!

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Suki

Cooking Level: Beginning

Living In: Vancouver, British Columbia, Canada

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Reviewed: Oct. 19, 2005

I enjoyed this recipe quite a bit. Served it over rice noodles, which sopped up the yummy sauce well. Instead of turmeric, I used curry. I added a little extra ginger, and cut down on the tomatoes by about a 1/3 cup (after seeding and dicing, I had almost 2 cups). I put about a tablespoon of peanut oil in the food processor with the spices so they pureed a bit better. I also substituted cilantro for the basil, because that's what was on hand. It was just fine, but I look forward to using basil next time.

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NEL

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Reviewed: Sep. 19, 2005

this is my favorite dish to cook. i substitute the turmeric with ground cumin, simmer at a higher temp for thickness, and serve over rice. good stuff.

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christine

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Reviewed: Apr. 25, 2004

Although this wasn't bad, I was disappointed. I followed the recipe to the T, except I used a 5.5 oz can of coconut milk, which I believe is less than 1 cup. Still, the mixture came out soupy and had to be strained. My food processor (a standard Cuisinart) wouldn't blend the ginger and jalepeno to a paste, the best I could get was a fine dice. I expected more flavor from the recipe, but it turned out rather bland. Perhaps the shrimp should be marinated in the coconut milk/jalepeno/tumeric/ginger mixture?

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JHUBB

Cooking Level: Intermediate

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