We thought it was fabulous. The second time I made it I briefly sauteed the SHALLOTS, GARLIC, GINGER, AND THAI CHILI mixture and pureed it before adding it to the sauce. Doing so made a huge difference to the texture. The taste was savory, sweet, and very Asian. I'll be making it more frequently even though I am a slow cook so it took me a lot longer than 45 minutes to prepare.