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Did I mention that we love your fish recipes? LOL<br/>Another winner, thanks so much for sharing! I did cut down the chilis a bit, though, and used Vietnamese coriander leaves because that's what I had, and soft dark jaggery for the soft brown sugar. Awesome recipe!<br/>Made for ZWT 9/Family Picks for The Apron String Travelers

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Mia in Germany August 27, 2013

We loved this Karen.. I made as is except I cooked the fish as whole fillets in a separate pan. I then poured the shrimp coconut milk mix over the the top. I only did this for presentation purposes as I was not serving any rice with this dish.. A huge shame as the sauce was so yummy and it would have been good to have something to soak it up, but we are trying to eat lower carb in the evenings. I also served it with some bok choy and it was delicious.. I love Thai flavours in food and this was a great recipe and one that I will definitely be enjoying again.. Cheers Karen for a super recipe :)

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The Flying Chef February 07, 2010

This recipe is wonderful! Since I have a picky one at home when it comes to heat, I did cut down on green chilies and red pepper and used what I have available. Instead of using fish, I used large scallops and medium sized shrimp and Meyer lemon juice instead of lime. Otherwise, the recipe was followed. This will be wonderful with all tofu too. We are serving this with jasmine rice. Thank you Karen Elizabeth for another winner! Made for Asian forum's unrated Asian recipe tag.

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Rinshinomori August 02, 2009
Thai Fish Fillets and Shrimp in Coconut Milk