"This is a tasty, fresh recipe and goes great with the Coconut Curry Mussels from FN Magazine's November issue. We added a teaspoon of Sriracha and omitted the brown sugar. The peanut butter made it sweet enough. Also, used Thai Basil instead of regular. Came out great in the end! ""

"Thought this was a great recipe with so many layers of flavor- spicy, sweet, and tangy. We made this as part of the "Thai Night" feature from the November issue of FN magazine. Some of the ingredients were kind of expensive, but once you have them you're good to go next time. Overall an affordable, pleasing meal! Don't forget bread to soak up the ""