This recipe is easy, tasty, and pretty close to my favorite Thai restaurant's mussaman curry, although a little too spicy for my husband's taste. The only change real change I made to the recipe was to reduce the sugar by half and next time I may leave it out entirely, because the pineapple sweetens the dish quite a bit. Next time I make it I'll cut back a bit on the curry paste and pineapple, but add some sweet potato chunks and pecan halves. This was a great week night dinner thanks to the ease of preparation; to make it a little healthier I served it over brown rice. I also recommend using a fresh pineapple cut in to nice-sized chunks, because the fresh pineapple flavor really improves the quality of the dish.
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This recipe is easy, tasty, and pretty close to my favorite Thai restaurant's mussaman curry,...