Nancy Macklin, RDN
Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.see more from this author
The smell is amazing and it’s deliciously yummy!!
loved it with almost a full bottle of green curry paste, 2 more pieces of garlic, the cashews and lime. very yummy!
The ingredients are all delicious. The dish looks beautiful. However, the end result is bland. I did not add the red pepper flakes. I would double the paste and salt. Green onions, lime juice and crumbled salted cashews would improve the dish, as well. I’m glad that I tried this recipe. It looks lovely and has potential.
Your recipes never say the servings. Would you be able to update the app with this information
My husband made this tonight. It was so delicious. We would give this a 10 if we could.
Tasteless and way too heavy on the coconut milk for my taste. I added 1+ cup of water with 3 tsp. of low-sodium No Chicken Better than Bullion, and increased the Thai green curry paste to a full jar (Thai Kitchen) and it was better.
What kind of onion – green?
what can I use in place of the coconut milk, high cholesterol
There is zero cholesterol in coconut milk
Try almond milk with some coconut flavoring.