This is actually a northern Thai dish with a definite Burmese influence. I first ate it in a Burmese restaurant in Melbourne. I asked for the recipe and of course I didn't get it so I experimented with some Thai recipes and came up with this. We really love this with steamed jasmine rice.
Skipped the onions, very tasty! - 27 Oct 2011
This is really good, though quite spicy. It all depends on the red curry paste you get, though. When I made it, my roommates and I had to eat slowly, drink water, and use a lot of rice. :0) In any case, definitely a good recipe. I replaced the palm sugar with brown sugar, the fish sauce with salt, and used a can of diced tomatoes for all the tomatoes in the recipe. Truthfully, the Shallots and Cilantro are garnish. If on a tight budget, eliminate them. - 14 Oct 2002 (Review from Allrecipes USA and Canada)
Very tasty! My husband is Burmese (born and raised in Rangoon/Yangon). He agreed with the description Michelle gave to the dish. It really is a Thai dish, not a Burmese one. However, since it has a Burmese influence, I thought I'd cook it up and see if it met with his approval. I substituted the coconut milk for reduced fat coconut milk. It worked perfectly and he loved the dish. He suggested that more fish sauce should be added (about 1 Tbsp. more) to give it a more authentic Burmese influence. Thanks! - 01 Feb 2004 (Review from Allrecipes USA and Canada)