2 Reviews
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Chaz on 4.4.2014
This was a big, big hit in our house! Made it tonight for the first time and my hub practically demanded that it become a weekly meal. I can’t handle a lot of spice, so we did 3 tablespoons of curry paste (hub added some sriracha to his). And I’m not sure that the fried basil added a lot to it, but it was easy to do so I’d do it again. The sauce is wonderful – creamy, rich, a little sweet. This recipe is on par with any curry I’ve had in a Thai restaurant. Thank you!!!
horseygal on 11.3.2012
I made this last night and used cod.It had good flavor but we like spicey, so I had to add some pepper flakes. I also added a little curry powder.
Did not see in in the directions where the broth went in, and I ended up not using it or coconut cream since I couln’t find any. Used the whole 15 oz can of coconut milk instead. Very tasty alternative for folks that are not crazy about spicey, (like my mom and sister!)
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Ena on 11.23.2014
Yay, so glad you like it Chaz! I adjust the amount of curry paste too depending on the brand I’m using – I’ve found that even “mild” has greatly different meanings between brands!
Ena on 11.4.2012
Glad you liked it horseygal and adjusted spice to your taste! When I read your review I was curious because we always think it’s pretty spicey… so I googled American tablespoon vs Australian. Apparently, the Australian tablespoon (20ml) is 1 1/3 times the size of the US tablespoon (15ml). So the recipe should read 4 tablespoons curry paste not 3. I’ve changed it now and this would up the spice level for sure! It also does depend on what curry paste you use…
The recipe does not call for any broth hence its absence from instructions