Reviewed: Apr. 11, 2012

My family of 6 ate it all up ages 8 to 14, the only complaint was that it seemed a little bland. I used 1 tablespoon of mild curry paste (red) because that was what I had. I added some garam masala too. Next time I'll try the yellow curry or add a little more heat. I served it over basmati and it was delish!

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Reviewer:

cookiemama

Reviewed: Feb. 4, 2012

Delicious! Being a rookie cook, this was my first time making any type of curry and this was absolutely wonderful! Only thing I changed was that I added some more veggies to the recipe. I will definitely make this again.

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Reviewer:

natalieasaurus

Reviewed: Jan. 24, 2012

I also doubled the sauce, omitting the potatoe, 1/2 the sugar and adding bout a cup of pineapple, 1 green bell pepper, used only 1/2 a red onion & some red pepper flakes. Couldn't find curry paste in our little town so I used curry sauce and the called for powder, and a touch of corn starch just to thicken a little. Very good!

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Reviewer:

Tammy

Reviewed: Jan. 8, 2012

Absolutely loved this wonderful curry recipe. Comes together in a snap. I did add quite a few veggies to the mix in addition to the potatoes & onion, red/green pepper strips, shredded carrot, bamboo shoots, so I doubled the sauce. I used half sweet, half hot curry. This was spicy, but we love it that way. Served over jasmine rice with baby peas. I was having a serious curry craving, thanks for helping me out with that, Adriel!

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Reviewer:

Saveur631

Home Town: Cleveland, Ohio, USA

Living In: Columbus, Ohio, USA

Reviewed: Dec. 4, 2011

Very good, but sauce was thin.

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Reviewer:

Elizabeth Koessler

Reviewed: Oct. 7, 2011

This was great! I used green curry instead of yellow and added a touch more cocnut milk to help cut the potency of the garlic and it worked well.

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Reviewer:

daniben7

Reviewed: Aug. 15, 2011

Really easy to make (first time with Chinese cooking) and very tasty. I added dried red peppers to make it a bit spicer.

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Reviewer:

Equent

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Aug. 3, 2011

Tastes very similar to my wife's favorite yellow curry she used to order, when she lived in Fayetteville, Arkansas, from a restaurant called "Taste of Thai." We added some things they added at the restaurant, namely some extra cayenne pepper for heat, extra curry paste (we love a strong curry flavor), and some sliced "chip" carrots. We liked the real **** spicy to our curry, so we added a generous infusion of cayenne pepper. Like many other reviewers, we also doubled the sauce recipe because it is SO good and due to the fact that a lot of it gets soaked in the fresh white rice we serve with it. And since the only coconut milk we find comes in a 13 oz can, why waste something so delicious? We also could not find fresh ginger, but our Walmart had a fresh ginger paste mixture in the produce section, and it smelled wonderful cooking with the chicken and garlic in the beginning. Awesome recipe!

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Reviewer:

RazorZach

Reviewed: May 18, 2011

I had a can of Thai yellow curry paste in the cupboard, but when I opened it and tasted it, it was a bit too perfumy for me, so I used green curry paste instead. I also used boneless, skinless thighs instead of breasts because they stand up better to the long simmering without drying out like breasts. I also used the full can of coconut milk as other reviewers mentioned and added carrots. I bumped up the heat as well with a few red chili flakes. My husband and I lilked this very much. Thank you so much for the post!

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