Wendi Dunlap

Very tasty! Instead of diced white onion I used the fried onions I had on hand (the kind you use in green bean casserole) and it was very good and added a nice crunchy texture.

Delicious! No problems at all, and the flavor is very good. However, these were the changes I made: 2 bananas instead of 3; 1/2 the salt, because I used salted butter, not unsalted (just what I happened to have on hand); added a little bit of cinnamon, cloves, and ginger; added orange zest. I cooked it for an hour as directed. Came out essentially perfect! I will absolutely make this again.

Pretty good and darned easy. I did have to double the curry paste to get enough flavor, though. (I used massaman curry paste -- I wonder which kind the recipe writer used?) I also added a bit of garlic and salt, and garnished the finished dish with cilantro leaves and chopped peanuts. People who are substituting curry powder -- it is probably tasty in its own way, but curry powder isn't substitutable for curry paste. It's a different beast, really. Please don't rate this recipe low if you substitute curry powder and it doesn't work for you. I think the recipe's pretty forgiving, though. If you mix the spice with the sour cream and it tastes good at that point, it will probably make tasty fish. If it tastes bland at that point, add more spice! The basic technique works with other flavors, too.

I tried this recipe tonight and the results were excellent. I had only 4 cups of milk, so I used 1 tablespoon of lemon juice. I heated the milk to 190F, removed it from the heat, and stirred in the lemon juice, then let it sit for 10 minutes, then drained it in cheesecloth. Perfect -- I'm going to use this recipe again!