About this recipe: It is easy to keep the fat content low in a tangy Thai curry as there is no need to pre-fry the ingredients; instead they are simply simmered in light coconut milk and stock with potatoes, peas and tomatoes.
I also froze a few servings and it reheated in the microwave no problem. - 30 Jun 2011 (Review from Allrecipes AU | NZ)
This is just great! I love how easy and tasty it is. Leftovers are great for lunch the next day. - 11 May 2010 (Review from Allrecipes AU | NZ)
Fantastic and so easy. I used prawns, broccoli, capsicum and celery. - 30 Jun 2011 (Review from Allrecipes AU | NZ)