This was excellent! I never modify a recipe the first time around, and I won't have to at all with this one....it's perfect as is. My picky kids fought over it. No leftovers, for a change! I might try it with chicken sometime, but other than that, I wouldn't change a thing. Thanks for sharing.
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This was very easy and delicious. I used green curry paste, and added brocolli and a sweet round onion, and left out the spinach because I didnt have any. I also added some fresh basil in the end, along with the cilantro. I served it over steamed jasmine rice. It looked and tasted delicious. Thanks.
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Trying to find a real good Thai dish, as my partner loves there food.You do't know how many dishes I have cooked and they are alright but this dish.... Well it got the thumbs up from him and what a beautiful dish. Thanks
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This gets added to my recipe book! I made a mistake and added the green curry paste when I heated the milk instead of after it thickened. Still came out great. We were out of bell peppers and so I used a half of a jalapeno (It's all I had).
My sweetie says this is a keeper. We had no leftovers.
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excellent dish, fast and tasty. I used thai broccoli leaves instead of the spinach leaves. Lots of love from Sweden
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pretty good... I added ginger and omitted the peppers and added more (red) curry to the mix. Very clean and a nice change.
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My BF really liked this dish. I think it was easy to make and thought it was tasty and healthy! I added some fresh ginger and basil. I had this dish on my list of recipes to try for a long time and it was worth the wait. Great recipe for a beginner cook or more advanced cook. Polly, 10 stars!!!
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Very good curry. It was really easy and fast to make. Next time I'd probably add some more curry to add additional flavor. Some honey might taste good too. Will make again!
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A very nice curry, very straight forward and flavoursome. Some reviewers have made good suggestions which I shall try as well, but this is very good as is, thanks Polly, for a lovely recipe :)
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Thank you PollyB, I was the DF with a birthday and this was great. I don't usually care for curry much and don't eat cooked spinach, but I was game and it was good! I'm usually willing to try new things but and this was one I added to my cookbooks. Will make it when BF comes back to town.
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this ROCKED! I added 3 lime leaves & marinated the shrimp in fish sauce, ginger, garlic & minced lemon grass with a splash of vodka. Made a restaurant quality meal that I will serve again (this was part of a birthday meal for DF). Thank you PollyB for a great recipe!
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This is really simple and quick to make, so ideal for a week night but it certainly is special enough for the weekend too. I halved the recipe, but otherwise followed it as written. I found it was lacking a bit of something, so I did end up adding more green curry paste which gave it a little more of a kick. I'd still like to add a little more flavour next time, maybe some chillies or lemon grass, but it definitely will be made again in my house. Thanks for sharing.
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This was outstanding!!! Very easy to make and delicious. It certainly didn't make 4 servings in my household, though. Two of us polished it off for dinner.
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Yummers! This is very comparable to several green curries I had when I visited Thailand last year. Best of all, this is the best way to cook Thai food - fast, fresh and easy! I added some fresh cilantro and a couple shallots which enhanced the taste. This was great over jasmin rice. Thanks!
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This dish is ridiculously easy and very aesthetically pleasing as well. I used green curry paste with a little bit of honey which gives it a warmer flavor. I thought about adding some scallions, maybe next time. (I've made it three times already.) Definitely a great dish without any variations. Thanks!
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I used red curry paste and loved it. Very easy to make too. The flavor was great, but I would have preferred slightly more spiciness, but that's just me.
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Absolutely a 5-star dish! I used green curry, and thought it tasted very authentic, and delicious. I allowed the cocunut milk and curry paste to simmer together with the red pepper and carrots for about 10 minutes, then added the fish sauce and shrimp. Once the shrimp started to look pink, I added the spinach, and cooked until wilted. The shrimp, veggies, and spinach all turned out perfectly. Next time, I might try adding sweet potatoes, but other than that, I'm not going to modify this perfect recipe at all!
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