Lorelli Profile - Allrecipes.com (16124756)

cook's profile


Home Town: Fords, New Jersey, USA
Living In:
Member Since: Sep. 2010
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Asian, Mexican, Indian, Italian, Mediterranean, Healthy, Vegetarian, Dessert
Hobbies: Sewing, Biking, Walking, Photography, Reading Books, Music, Wine Tasting
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Recipe Reviews 8 reviews
Kai Kang Dang (Chicken Curry with Coconut Milk)
I really, really enjoyed this. But I didn't rate this FIVE stars because there is room for improvement in the recipe as it is. First, I did find the sauce a bit mild for my taste. It lacked a "wow" factor. It was still super delish, like Thai comfort food though. Second, and this is the big reason for the four stars, I think that the cooking instructions need to be improved upon. If you cut your chicken into bite-size pieces and then brown in the curry-coconut mixture, trust me, your chicken will be cooked through without an additional 15 min. of simmer time. Additionally, you do not need to pre-thaw your veggies, and even frozen, a 15 minute simmer just kills their texture, color and taste. Finally, like others said one can (2 cups) of coconut is more than adequate for the entire recipe. I even increased my chicken to 1 1/2 lbs, and added a box of shitakes to my veggies and everything was still swimming in sauce, and usually, I like a lot of sauce. Here is how I would alter this: 1. Use one can of coconut milk total. I would still use half cup to cook chicken in, and then just add the rest of the can later. 2. Increase the curry paste to 2 or 3 T 2. After my chicken has been browned, I would add everything except the peppers, basil and lime juice, and then cook for only about five minutes--just until the veggies are done. Oh, and I wouldn't bother to thaw them first. 3. I would add the red peppers at the very end, then cut the heat off and pop in the basil and lime.

16 users found this review helpful
Reviewed On: Sep. 23, 2011
Curried Mustard Greens with Kidney Beans
Sooo delicious! I read other reviews before cooking and combined some ideas. It turned out DELISH! I used fresh mustard greens from garden and prepared them as recipe stated. I then used just 1 t. of olive oil to sauteed 1/2 mild (maui) onion (no garlic as others suggested--too strong). Then I grated two inches of ginger root (prob. 1 T.). Then the pinch of flakes, the beans, the tomato sauce, FINALLY, I used 2 t. of RED CURRY POWDER and 1/2 c. of LITE COCONUT MILK. Yummy, healthy, and low-fat. Quick too. Highly recommend.

2 users found this review helpful
Reviewed On: May 17, 2011
Szechwan Shrimp
This recipe is very easy and quite good, but I think that the sauce needs more of a pop of flavor. I would recommend that you add the garlic, FRESH grated ginger, and scallions to the sauce, then add sauce at the end as the recipe directs. That way the garlic and scallions aren't overcooked. The fresh ginger is really needed too. Additionally, it's a good idea for you to double the sauce and add veggie to the dish instead of having to make a second veggie dish. Just saute some broccoli or add frozen vegetables to the dish along with the shrimp. Yum!

1 user found this review helpful
Reviewed On: Mar. 30, 2011

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