Original recipe yields 6 servings
Based on a 2,000 calorie diet
Low sodium broth, or homemade broth + low salt or no-salt-added peanut butter will greatly lower the sodium content. of this recipe.
Made this tonight, exactly per recipe, with sushi rice. It was alright although it mainly just made me crave a local Thai restaurant. It's not very spicy. I think it could be improved, but I pro...
We loved this. The flavor is very mild - not at all spicey. Worked wonderfuly with a peanut noodle dish and a super spicey cucumber salad. I didn't peel the potatoes before chunking them up whi...
I cheated a little-- I added a little bit of cayenne for kick and cashew paste to make it a little thicker, then served it over rice.. super easy and yummy!
This was just as good as the Mussaman Curry at the Thai restaurant we frequent! Fabulous!
Very good, I substituted Thai red curry paste for the curry powder otherwise made it as is.
Great recipe, the only alteration I made was using a low-sodium broth and cutting back a bit on the sugar. I added a bit of spice by chopping up a couple of dried red chillies and it worked out ...
Thank you! Finally was able to make a curry that was edible. lol It was really good not quite as good as my fav thai place but i'm sure she knows a bit more about making curry than i do. I didn'...
Good, but not great. Really lacked flavor and heat. I'll use it as a base again, but it needs something . . .