I'm Thai and I've been searching for a tasty curry recipe. This one is definitely the winner. Great recipe all around. I used what I had i.e. onion instead of shallots and tomato paste instead of puree. It turned out wonderful. Will definitely make it again and again.

I followed the recipe exactly and I found it to be too runny and frankly, bland. I will stick with usual curry recipe.

This was okay, but not nearly as good as some of the other curry recipes. I think we overdid it with the curry paste and dry curry. I won't make this again.

Outstanding!! Thanks so much for such an authentic tasting recipe. Relatively easy for how great it turns out. I didn't have red curry paste so I used green curry - was still spicy but not too much. Can't wait to make it for friends.

Delicious! This was my first time making a curry dish, so I was worried about the spiciness (after reading other reviews) ... but it was perfect! I served it with jasmine rice and my entire family loved it, even my picky eater. Will definitely cook this one again and again.

Everyone I cook this for always loves this recipe. A few tips. It is easy to overcook the chicken - keep an eye on it. I like to add additional vegetables sometimes (carrots, zucchini and straw mushrooms). I keep half the tomatoes fresh (uncooked) and use them to garnish the dish with the cilantro and shallots (see picture). Make sure that when you cook the shallots you cook them well, they are best when they are definitely brown and definitely crispy. Finally, red curry paste varies widely in how hot it is. Be careful the first time you use a new bottle - it is easy to add more as you go (doesn't have to all be added at the beginning). Frequently I find that there is too much liquid, just dump some off. The ratios of liquids are not that important and I frequently just add in the whole can of coconut milk. The liquid is great with the rice, so don't stress about how much liquid you have, just make sure the flavor is right. Great recipe! A nice dish for the winter because of the nice cheery colors and the spice.

decent flavor but nothing special

Very tasty! I did not have shallots, so I used one large sweet onion. The sweetness really helped with the spiciness. And it was spicey. I also used lite coconut milk too. But I added a bit more than it called for. Next time I would use more fish sauce, regular coconut milk, 1/2 the curry paste and a smaller pot, thus less water. This is a keeper! Thanks!

This turned out great! I didn't put any cilantro in because I accidentally bought parsley instead, and it still turned out great.

Yummy! Followed recipe and added a little less red curry paste (ooh it was hot hehe). Will defn be making again.

This was a delicious curry. Good enough to be served in a restaurant. Thank you very much for sharing this recipe!

Very good recipe. I only used 4 shallots and I didn't fry them up crispy. Added the browned shallots and cilantro in last 5 minutes of cooking. I will definitely make this again but next time I will add salt to taste (seemed to be missing it even with the fish sauce) and might top with some toasted peanuts.

We used to get Indian food every Sunday, but after finding this recipe ....not anymore! We have our own Indian food. I add zuccini and carrots to make it healtier.

Fantastic flavour and is even better the next day. Hot and spicy and delicious.

This dish was very good. Easy to prepare. Browned chicken in skillet and finished in the crock pot. We could not find palm sugar anywhere and we live in a very diverse area. Used medium curry paste, would have preferred hot. The dish was missing something, maybe an additional spice. We couldn't figure it out, but we still believe this recipe is a 5 star and will make again. BTW - the curry paste stained our utensils.

I was not wowed by this...it wasn't thrilling. It was a lot of work for not much...zing. Sorry, I guess I don't have the vocabulary to describe that better. :)

Yowza, this is HOT! I tried a vegetarian version of this using Quorn Chicken Tenders. My family isn't crazy about super-spicy foods, so I cut the curry paste and curry powder in half. It was still too hot - so I know to put in even less next time I make it. For the fish sauce I used one tablespoon of vegetarian worchestesire and a tablespoon of soy sauce. I served it with rice pilaf (which helped calm down the burning a bit). D-lish...I will definitely make this again!