Reviewed: Nov. 10, 2009

My husband thought this was great, very simple to make and very colorful! I found it very interesting and have nothing negative to say! good recipe!

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Ckelly976

Cooking Level: Expert

Home Town: Norwich, New York, USA

Living In: Wolcott, New York, USA

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Reviewed: Sep. 16, 2009

Wonderful recipe. I made some of the suggested changes, doubled the sauce, I didn't have lemon grass so I used a little lemon pepper, added some garlic and curry powder. Served over rice. It is a definite keeper.

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LisaR

Cooking Level: Intermediate

Home Town: Greenfield, Indiana, USA

Living In: Covington, Kentucky, USA

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Reviewed: Aug. 27, 2009

This recipe has become a permanent Friday meal. I passed it on to my daughter and it is now a weekly favorite of hers also. Thank you for this fabulous recipe.

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LindyGirl

Cooking Level: Intermediate

Home Town: Torrance, California, USA

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Reviewed: Jul. 28, 2009

Amazing meal, but unless you have to, don't skip the lemongrass! I made it without it, and wish I had run to the store to get more. Served over rice and it was delicious.

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Myo

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Reviewed: Jul. 20, 2009

Delicious sauce! I didn't have lemongrass, so I used lemon basil. Next time I'll try lemongrass, just to see the difference - but I certainly wasn't disappointed. I took others' suggestions about doubling the sauce. Great tip. While it increased the calories of the dish, it was worth it.

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pamelpeach

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Reviewed: May 16, 2009

I only gave this a four when ours was a five with help. I added the turmoric but added thai green curry paste (1 1/2 t.)and red curry powder (1/2 t.) and also a t. or two of fish sauce. I didnt have lemon grass so I added fresh lemon juice. Everything including the pepper flakes were put into the vitamix.

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KARTIMEL

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Reviewed: Apr. 14, 2009

I followed this recipes basics, and made modifications based on what I have on hand, personal tastes, and also other reviews. I did make about twice the amount of sauce, as recommended. I didn't have coconut milk, so I used instead milk, cream and shredded coconut. I used a curry paste in place of ginger, garlic and turmeric. I also used a whole lemongrass twig (because I LOVE lemongrass), and some fresh cilantro and a sprinkle of crushed red pepper (we like it spicy) all to the blender. The sauce came out great but I had to use a bit of cornstarch to thicken it up. I had leeks on hand, so sauteed them with a little olive oil and white wine before adding my fish fillets (I used haddock) and my sauce mixture. I simmered the fish for about 15 minutes. I served on rice, topped with steamed red and green bell peppers.

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Jennifer

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Reviewed: Feb. 2, 2009

Good but mild. Didn't use the chili flakes. I felt like it was missing something. Next time, I might add some veggies, like potatoes.

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Dassi

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Reviewed: Jan. 12, 2009

Made it with double the sauce (for the rice- based on the reviews), was out of Tumeric and decided I wanted to do Curry... Also decided to throw the red pepper flakes into the food processor to get the heat all over. The aroma was not good... the first few tastes were so disappointing. I added more salt, and it was better. Maybe some more lemongrass? (but one reviewer said not to) definately needs something more... When I go for my leftovers I will try some lime juice and more heat...

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beerchik

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Reviewed: Jan. 11, 2009

While I did not follow this recipe, but mostly got inspired by it, I did combine the onions and coconut milk (I used hot Berber spice, curry, dried ginger,lemon juice and a handful of flaked coconut at the end) and simmered the fish. This was something that I never do with fish(usually always flour and pan fry). The whole family from my 3 year old to my 13 year old, enjoyed it and ate everything up, no leftovers. And the most incredible thing was that I did it with frozen fillets (I was in a jam) and still it was lovely. Thanks for the inspiration!

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Brigitte B

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

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Reviewed: Dec. 31, 2008

This was very good! I didn't have coconut juice since we're about 20 minutes from the closest asian store so I used what I had in hand (guilty!); coconut cream called Coco Real usually used for our pina coladas! Since it's pretty sweet I used half and the rest just water. I didn't have turmeric so I googled the next best and it said dry mustard, since I didn't have that guess what? A squirt of it didn't alter the taste and added a bit of color! It came out sweet, tangy, perfect! Loved it!

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yolandadq

Cooking Level: Intermediate

Home Town: Hollister, California, USA

Living In: Orlando, Florida, USA

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Reviewed: Nov. 26, 2008

Restaurant quality and presentation. So yummy!

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ROSIESHOME

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Reviewed: Oct. 22, 2008

This was a very good dish. I doubled the recipe so there was enough to put on the rice. My husband liked it. Would make it again.

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Michelle

Cooking Level: Intermediate

Home Town: Kenmore, Washington, USA

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Reviewed: Sep. 16, 2008

This recipe needs a lot of work. It is known that Thai food has to be well balanced salty, sweet, sour and hot. I have used fish sauce instead of the salt, added a bit of sugar, a squeeze of lemon and a chili. I have also used more lemongrass and added some shredded kafir lime leaves. it tasted a lot better.

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Carol

Cooking Level: Expert

Home Town: Amman, Amman, Jordan

Living In: Dubai, Dubai, United Arab Emirates

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Reviewed: Jul. 22, 2008

Absolutely delicious. I ground up the red pepper flakes in the blender with the rest of the sauce instead of sprinkling them on top.

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amanda

Cooking Level: Intermediate

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Reviewed: Jul. 19, 2008

We loved this! It was excellent, with one minor addition. I added 1 Tbsp of Thai Red Curry paste. I also used an entire can of coconut milk because my family likes to have extra sauce for the rice.

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PADutchGirl

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Reviewed: Jul. 13, 2008

Smelled fantastic, looked authentic, but tasted very bland. I think it just needs a little something extra to give it that authentic Thai kick, I'm just not sure what.

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PANDORA19

Cooking Level: Intermediate

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Reviewed: Jun. 16, 2008

This was delicious!!! I took the advice of some other reviewers and added curry paste in place of tumeric and was not at all disapointed! I love thai food and this definitely had good thai flavour. Don't skip the lemon grass!

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PrincessKristy

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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Reviewed: Apr. 2, 2008

very good recipe, be really careful with the lemon grass, too much and it makes the recipe a disaster, as I did on my first try, oops!! but still, a great recipe, I'll be using this again

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Joanne

Cooking Level: Intermediate

Living In: Naples, Florida, USA

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Reviewed: Mar. 24, 2008

So I used lemon juice instead of lemongrass (hey, it was Easter), fresh grated ginger instead of powdered, and a whole can of full-fat coconut milk (oops--forgot to check the measurements). The result was really saucy and yummy, excellent over brown rice. I can't wait to try the lemongrass if it's this good without it!

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KLOKANEK

Cooking Level: Expert

Home Town: Charleston, South Carolina, USA

Living In: Austin, Texas, USA

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Thai-Style Tilapia

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