I’m so glad that you like our site, thank you!!! I am a huge believer that a recipe will only go so far, and you should cook according to what tastes good to *you*. The curry does end up sweet, and if that’s not your preference then by all means cut out the sugar. You’re right, the maple syrup is generally quite saccharine anyway.

Did you use curry sauce or curry paste? Curry sauce is usually a heat and serve pre-made sauce that you add vegetables and/or meat to, whereas curry paste is like the flavour base for a curry sauce, before you add the other liquids and ingredients. If you don’t have curry sauce you can make your own by grinding/pureeing peppers and spices. I use a Thai flavoured one and you can make it with: 1/2 onion, 3-4 cloves garlic, 1″ lemongrass (or 1 tbsp lime zest if you can’t find lemongrass), 1/2 tsp cloves, 1 tsp cumin seeds, 1 tsp black peppercorns, 1tbsp coriander seeds, 3 red chile peppers with seeds removed (get the super spicy ones like a Thai birds eye) 1 tsp salt, 1 tsp vinegar. It will be a thick paste but you can thin it down with some oil, and it keeps well in the fridge for a few weeks.

(by the way, I’m just SO TOTALLY TICKLED that you made this recipe and commented on the site – thank you!!!)

There is a teaspon of sugar to add after the chicken – I find the dish turns out too sweet – it might be because I have cut sugar from my diet………the maple sugar and coconut milk should make it sweet enough – …….I might even cut the quantity of maple syrup. Also I could not find the hot curry sauce and had ordinary curry sauce – maybe that’s why it was too sweet???

Also – you are right about the veggies – next time, I will add them only at the very end to have them crisp…

Thank you for your site – you are very articulate and your recipes look very enticing…….