Reviewed: Oct. 10, 2003

This recipe could be just so-so. But we've found it outstanding when using a genuine Patak hot indian curry paste and adding cauliflower and peas. Also coconut milk is a big plus but a caloric nuclear bomb. We compromise here by using a lite version of that ingredient.

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MUSTER

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Reviewed: Sep. 14, 2003

Great recipe! I just moved and had very little in my pantry but this recipe saved the day! I browned the onions until they were very dark brown and I did not add the coconut milk (i didn't have any but will try with the coconut milk again another time. Everyone loved it and it was very simple I served it with rice and french bread.

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KRPINT

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

Living In: Coral Springs, Florida, USA

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Reviewed: Aug. 28, 2003

This was okay but not something i would rush to make again. I love to cook with coconut milk as well as curry but i found this to be lacking and pretty bland. Generally i am not hard to please, nor is my family but all of us left the table kinda disappointed.

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COOKINFORFUN

Cooking Level: Intermediate

Living In: Burlington, Ontario, Canada

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Reviewed: Aug. 25, 2003

very good curry. added potatoes and carrots and shrimp as well. also used green curry paste to give more of a kick. very good over coconut rice.

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ESSIELTTE

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Reviewed: Jul. 14, 2003

After visiting a Thai restaurant and experiencing a delicious coconut curry dish, I immediately searched for a recipe that would duplicate it. To my surprise I found this wonderful recipe that was right on!!! I did add some cooked cubed pototoes, carrots and some frozen peas. It is sort of stew-like. I served it with rice. Thank you for this yummy new recipe that I will keep and make again and again.

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LOVEDODY

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Reviewed: Jul. 10, 2003

Tried this recipe last evening. Awesome!! All the flavors our family really like. Easy to prepare and very tasty. I was out of Basmati rice, so served it with long-grain white rice with curry. Used all chicken breasts cut in bite-size pieces about 1.5 lbs total weight, which was plenty. I doubled amount of onions, garlic, and curry but only because we (personally) like spicier food. This is a real keeper, and I will it make again and again. Any suggestions of what to serve with this recipe would be greatly appreciated. Katherine Denning

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K. B. Denning

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Reviewed: Jul. 9, 2003

After reading other reviews, I used 2 teaspoons medium curry powder and 1/4 tsp chilli flakes in this and it came out exactly as I thought it would. Mmmmm, very tasty.

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ButtercupBento

Cooking Level: Intermediate

Home Town: Stoke-On-Trent, Staffordshire, England, U.K.

Living In: Brighton, Sussex, England, U.K.

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Reviewed: Jul. 8, 2003

This is an excellent recipe that is now a family favourite. I changed it slightly to use 2 onions and a green bell pepper. The pepper adds to the colour and enriches the flavour.

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AVERKA

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Reviewed: Jul. 2, 2003

I'm not sure I can give a fair evaluation of this one. I think I used the wrong coconut milk in it (I think mine was sweetened, though my hubby swore that's all the store had...) If the coconut milk lists sugar as an ingredient, it will be waaaaaaaaayyyy too sugary. BUT, if I just used the wrong coconut milk, then I think it would be excellent. I'll definitely look for a different coconut milk and try it again. It smelled awesome!! And my family DID eat it. I just couldn't get past the sweetness.

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LWOODS111

Cooking Level: Expert

Living In: Austin, Texas, USA

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Reviewed: Jun. 16, 2003

Very good curry recipe.. I did not use the cocnut milk (I am allergic) and still tasted great! I definitely will make it again and maybe try it with shrimp.. Thanks!

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Can

Home Town: Baltimore, Maryland, USA

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Reviewed: Jun. 13, 2003

I couldn't believe how simple and delicious this recipe was. I did add more curry and carrots, brown sugar and then I added also added chick peas. My kids and husband just loved it and just couldn't believe how delicious it was. I served with basmati rice and it's a definite keeper.

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MAANKA

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Reviewed: Jun. 8, 2003

Another keeper and I used some reviewers suggestions by doubling the curry powder (and I use Madras curry powder which is strong) and added the brown sugar as another reviewer suggested. I used boneless, skinless chicken breasts cut into mouth sized chunks and used two cans of diced tomaotes and an extra onion, can of mushrooms, and frozen peas at the end which gave it a lot of sauce. I was making the serving for 4 for just 2 of us hoping there would be enough left over for a quick mid-week leftover meal. There was, and it was even better left over. I'm going to indicate in my notes that this is a great dish to prepare a day or two ahead!

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Aspiring Chef Rita

Cooking Level: Expert

Home Town: Woodside, New York, USA

Living In: Linden, New Jersey, USA

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Reviewed: Jun. 7, 2003

This was my first attempt to make a curry dish. The recipe was easy to follow. My husband kept saying "this is good, this is very good" during our meal.

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LINNYSWIFE

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Reviewed: Jun. 7, 2003

I'm not a big curry lover, but this was fabulous, I found a curry powder that was mild and even my husband who hates curry ate it up. YUM YUM YUM!

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LYNNE_D

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Reviewed: Jun. 6, 2003

I enjoyed this recipe but paid attention to the other reviews and spiced it up a little. I added a teaspoon of chili paste along with the curry powder (purchased from an Indian market) which added some sparkle. I used pork tenderloin cut into 1/2 inch cubes instead of chicken which worked well. I was in a bit of a rush and did not have time to simmer for the full time but it still tasted GREAT. Try it over sticky Asian rice which soaks up the sauce...

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Holly K

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Reviewed: Jun. 5, 2003

great, not to rich tasting ...kids loved it.a whole new dimension to curry.

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GROWLAMP

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Reviewed: Jun. 5, 2003

growing up eating curry and rice dishes, I find this recipe to be a good basic sauce that you can add ingredients. I personally love curry and made this recipe for my dinner guests,adding 1/8 tsp cumin,1/2 c sliced carrots, 1/2 c sliced green bell peppers, 1/2 c sliced mushrooms, and 1/2 c shrimp. saute the veggies until slightly tender add shrimp cook till pink tender.course you may want to add more coconut milk and a bit more curry depending on your taste and consistency of the sauce.Serve over rice. Over-all this is a great recipe for anyone to try! I myself tend to want veggies in my sauce. hmmm wonder how this sauce would be over asparaguss omitting the tomatoes of course! Job well done..Vickie! My guests loved the dish!

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kitchenpanhands

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Reviewed: Apr. 29, 2003

The flavours were really delicious and blended nicely, but it tended to be too rich to eat as a main dish.

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GSTETT

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Reviewed: Apr. 13, 2003

Add double the amount of curry to increase the taste, YUMMY!

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DASON530

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Reviewed: Apr. 2, 2003

This is a very good basic recipe, but I felt it lacked something, so I experimented a bit with it. Finally, I discovered that adding about tablespoon of brown sugar drastically improves the taste and helps balance the taste of coconut milk with tartness of tomatoes and curry.

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ITSIE

Cooking Level: Expert

Home Town: Belgrade, Central Serbia, Serbia

Living In: Nicosia, Nicosia, Cyprus

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