2 Reviews

We had this last night and it was an excellent Thai curry! It seemed to take a long time to make, with a lot of small steps, so I'm thinking that I'd like to come up with a simpler recipe using similar ingredients that will taste basically the same. Also, instead of cucumber we used moqua, also known as Chinese fuzzy squash, because that's what this recipe would have originally called for. It was our first time cooking with the unusual Asian vegetable, and we were quite pleased with the results: the texture was nicer than cucumber, and the taste was quice nice as well. (Info on the moqua can be found here: http://www.1webblvd.com/coosemans/prod143.htm)

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Julesong May 16, 2002

Made this last nite on recommendation of Julesong. Very nice, I changed the shrimp to large cubes of chicken breast and put just a pinch of turmeric in. My only reason for giving 4 stars instead of five was due to the consistency of the cukes..they were sort of mushy. Perhaps they need to be sliced thicker next time.

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Happy Harry #2 April 04, 2005
Gulai Labu - Spicy Shrimp and Cucumber Curry