Great variety dish for moms looking to spice up the family meal. Instead of the cauliflower I used 1 cup each of chopped green pepper, potatoes, and carrots; making it similar to the Thai restaurant version I love and - as we all know - the more vegetable colors the merrier! I also used garlic powder instead of the salt. The chicken stock alone contributes enough sodium for flavor; even the low-sodium kind is not a big sacrifice. The spiced, slow-cooked meat is delicious enough to stand alone. If you're not dishing this up to a bunch of finicky palates, then just kick it up a notch with a spicier curry blend (stick to the plain old powder, though, as the pastes and blends you see in the supermarket are often loaded with MSG) and a handful of fresh hot peppers. 100% pure (i.e., organic) coconut milk takes away even more potentially harmful preservatives. Served over brown rice (cooked with the rest of that can of broth you opened for a mere 1/3 cup!), this dish is exquisitely healthy...and heavenly!
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Great variety dish for moms looking to spice up the family meal. Instead of the cauliflower I...