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This was a grat curry! I've never been a fan of curries with coconut milk, but I really liked it with the pineapple juice! When I juiced the lime (it really was a green lemon) I also zester the bugger and tossed in the zest as well. I served this over some quinoa for a great Indian-Inca meal (how's that for fusion cuisine?).
I loved this recipe, but if you're sensitive to heat I'd only use half the amount of the curry paste.
Okay...but I would definately try a different curry recipe next time. I had to add brown sugar and fish sauce...it improved the taste. Takes longer to cook everything that recipe specifies.
This was great, and I really enjoyed the pineapple juice for a change. I did use a different combination of veggies, using butternut squash, asparagus, baby corn, mange tout
This is very good, it's a mixture of Thai and Indian flavors that blend well together, I cut down the pineapple juice down by a couple of tablespoons and omitted the eggplants as I did not have any handy when I made this, I added in fresh garlic when sauteeing the onions, and added in store-bought Thai curry paste. my DH will enjoy this for lunch with rice, thanks Sharon!...Kitten:)
This was great I used 2 tablespoons Thai kitchen red curry paste.I grew thai basil which I used and thai eggplant which is yummy. Topped with fried onions and nuts. I like the idea of pineapple juice I would think it cut down on the fat from the coconut milk. Thanks for posting this delish spicy dish!