Veggies in Yellow Curry

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We love this - have made it approx. five times now over the past couple years and will continue to have it regularly. I usually double it and we definitely use the Mae Ploy and love it. I use three cans coconut milk, three carrots, one large onion, two serrano chiles,two cans baby corn, one red bell pepper and one yellow bell pepper, 5 kaffir lime leaves, 7 sprigs basil, 2 tablespoons fish sauce. To avoid the double-starch we drop out the potato and serve with jasmine rice mixed in the same serving dish. This is just a great job Giada.

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This was delicious! My first time making curry and it was really good. I did use the other reviews in regards to suggested Curry and added a few spoonfuls until I got to the heat level that I desired. I also added a cubed up Japanese Eggplant and put the corn in the last 10 minutes of cooking. Also, I had only a jar of Thai Basil instead of fresh but it worked out well. I served it over sticky rice and with the spicy beef with mint and it was really delicious!

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I thought this recipe was great!! It was the first time I had ever made a Thai dish, and I'm surprised at how easy it was. I bought the hot chili pepper, but didn't end up putting it in because I thought the curry paste would be spicy enough for me, and I was right. I also used probably 6 tablespoons of the curry paste instead of 1/2 cup. I did not find Thai basil so I just used regular. I also didn't have the lime leaves, so I left them out. That's probably why I had the feeling that it was "missing something." So that was my fault, definitely not the recipe's! I also added two cut-up chicken breasts that I cooked and added right before I served it. The potatoes were creamy, the carrots added a nice sweet touch, and I thoroughly enjoyed this meal!

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I made this a couple of times it was AMAZING! I love thai food and this had the perfect blend of flavors, I used a different brand curry paste, mae ploy wasnt at the asian store near me, I added chicken one of the times and it was great. Whats nice about this fish is you can mix veggies and meats to make different meals each time. Definitely recommend this recipe

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It's okay to use this as a base but following the recipe, I felt it was somewhat bland. My local thai place veggie curry is much better. My local Kroger didn't have the kaffir lime leaves so I omitted them and I took the seeds out of the pepper so it wouldn't be so spicy. Next time I'll add more veggies (eggplant and maybe some more curry paste.

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I thought this was pretty good, I varied it some to make it more how I know it. A good base just too much curry paste.
I actually had to comment on this because someone tried correcting Giada's Thai eating etiquette and it made me laugh. So fun trivia fact: Thai people do use chopsticks, but usually for soup. When I was in Thailand they thought I was weird for eating off of a fork! They use a fork only to push food onto a spoon and eat off of that. Seemed like a lot of extra work to me. :
Can't wait to try more of her recipes!

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I couldn't find yellow curry so I used green and I left out the chili since I don't like my food spicy but that was a mistake; the dish had no heat and it felt like something was missing. I didn't follow the amount of curry that is in the recipe since other reviewers said it was too spicy so I tasted it over and over again to get the right amount. I added 2 tablespoons of brown sugar and used a bay leaf & a lemon peel since I couldn't find the leaves at my Asian market. I also added corn starch because my curry wasn't thick at all. I brought it to a boil at first but probably not for enough time. I'll have to make this again to see if I can get it right next time.

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I loved this recipe. I made it for my family, but they don't like too much spice, so I did half the amount of cury paste. It was still quite spicy, but still VERY DELICIOUS. I made this for my family twice, it was a hit!

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My husband and I loved it. The only change I made was that I used chicken instead of the corn, because that is the way we get it at our Thai Restaurant and it tasted just like it.

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First, let me say that I love Giada. So, for me to write a negative review takes a lot. First, the amount of curry paste suggested is too much--I used exactly what she recommended. Also, simmering for a bit leads to the curry getting gummy when it is served with rice...it was somewhat unappetizing. i know curry is thick but this just wasn't right. Also, the baby corn were too hard due to being cooked for so long.

I have made a lot more successful recipes of curry and wanted to give this a try but unfortunately it jugs didn't work. If I make it again I will have to make some serious changes.