Reviewed: May 7, 2012

WONDERFUL! super flavorful I slurped up the broth at the end. I couldn't find Kaffir lime leaves so I shredded just a bit of lime zest in. I did reduce the water amount by 2 cups as others suggested. I will make this again for sure!

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FIREMOM71

Cooking Level: Expert

Reviewed: Mar. 15, 2012

Delicious! Didn't use the fish sauce or kaffir lime leaves, but only because I didn't have them handy. Used the recommended liquids, but then ladled things out to serve more of a stew. Definitely a dish where you can mix and match, although I don't think I'll ever make this without the lemon grass stalk.

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JamesK

Reviewed: Feb. 25, 2012

Pretty tasty, but next time I will not be putting in the red pepper flakes, and I will probably add another can of coconut milk to make it creamier. The red pepper flakes make it extrememly spicy!

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chelsosaurus

Reviewed: Jan. 27, 2012

A winner Served at my wine tasting and was a big hit

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yunut

Reviewed: Aug. 7, 2011

I make this often for the fam. The leftovers make for great lunches. The first few times I couldn't find kaffir leaves and lemon grass. I've recently found a source for both. Although the dish is great without the lemon grass and kaffir, the ingredients really add a awesome depth of flavor.

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kevmo

Reviewed: Jun. 13, 2011

Delicious curry. Very runny so best served with rice. I even added a little flour to thicken it up a bit.

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christaandcaleb

Reviewed: Apr. 5, 2011

Good, but I made a lot of revisions to it to make it more like my mom's recipe :) I didn't use any shallots, skipped the kefir leaf, used a red bell pepper instead of green, used 4 carrots intead of 2, 4c chicken broth, no water, no fish sauce or pepper flakes, 3 bay leaves instead of 1, 4 medium potatoes and 1 sweet potato instead of the 8 small ones, and 2 cans coconut milk. I also added some salt and some Sriracha to taste. Delicious! My boyfriend is a huge fan.

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mmt9

Reviewed: Mar. 20, 2011

Very Delicious! I cut back 1 teaspoon of red pepper flakes. I couldn't find kaffir lime leaves, so I squeezed one fresh lemon juice. Added 1 (16 oz) can of chunky pineapple with a side dish of white rice. Very good!

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bakergirl

Reviewed: Jan. 2, 2011

I'm not sure where I went wrong. I followed this recipe almost to the letter, however it ended up very watery and not creamy. I had to omit the lemon grass, and used soy sauce in place of fish sauce. It turned out to be curried water. Might try again with less water and the fish sauce. Not sure what to do with this curried water now, and wondering what I'm going to make for dinner!

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Sellasia

Cooking Level: Intermediate

Reviewed: Apr. 13, 2010

I made a few modifications to this, such as using the zest and juice of one lime instead of kaffir leaves, doubling the lemongrass, omitting the onion and carrot (I didn't have any around), substituting 2 T. soy sauce for the fish sauce, and three medium sweet potatoes for the potatoes. I also halved the red pepper flakes - heat can always be added, if necessary. Overall, I think the lemon/lime character of the recipe is a bit lacking, but I found that the longer the lemongrass simmered, the stronger its flavor came through. Everything else is very nice, though, and I think this recipe is a great template for experimentation. I also added large chunks of tomato, and used fresh shitake mushrooms instead of the boring button or crimini mushrooms. Recommended!

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