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I have actually been using this recipe for several years and am just now reviewing it. This is my husband's favorite meal, and I make it every year for him on his birthday. I follow the recipe exactly and LOVE the way it turns out. This is a fantastic dish!!!

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mplsgirl November 08, 2008

This recipe turned out GREAT. I made quite a few changes: I included a half pound of shrimp and a can of white beans to up the protein content, i used 1/2 acorn squash and 1/2 butternut squash for variety (note: it cooked much faster than suggested in the recipe), reduced the amount of coconut milk by half for health reasons, and I used curry powder rather than paste. I served it over brown rice and it was a huge hit.

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CookKerry June 07, 2006

I did this as a soup, removed from the pan and fork mashed, then I stirred in coriander, kafir lime juice and bean sprouts. I have found that Tai green curry paste works just as well as red curry paste. Coconut cream is good to add at the end. Also I thought some sweet indonesian soy sauce is nice in it. Also I have used fish stock or tai fish sauce & water instead of vege stock. It's a yummy recipe anyway you use it!

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Cas & Lisa April 11, 2004
Coconut, Butternut Squash Curry