Reviewed: Apr. 24, 2012

This was great! I did modify how I cooked it ( browned chicken and then slow cooked for 2 hrs.) but the ingredient proportions were perfect. My family w/ a 5 and 9 yo all loved it. I left out the potatoes and the beans and added a handful of diced green and red bell pepper I had leftover. The potatoes would have been good for adding body, but I didn't have any around. Instead I served it over some white rice. Def. will make again!

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brooklyngirl

Reviewed: Mar. 6, 2012

Made this for the first time today and my husband just told me it is now one of his favorites. I did make some alterations for our personal tastes which were as follows. I did not use microwave but instead cooked in a pot on the stove top. Used sweet potatoes instead of regular (lots more nutrients and the mild sweetness adds to the flavor nicely) and boiled along with the carrots in 14 oz can of chicken broth, 14 oz can of coconut milk and 14.5 oz can of diced tomatoes. Also added 1 tablespoon of cumin, 1 tablespoon of curry powder and some garlic powder to taste along with a pinch of garlic salt and pepper. Waited till carrots and potatoes started to soften just a little then added garbanzo beans, green peppers, onions and plenty of chicken cut into bite size pieces (I had already sautéed chicken in a little bit of peanut oil). You want to cook just long enough for the potatoes and carrots to soften without getting mushy. Served over brown rice and very important, liberally sprinkle cilantro on top! This was wonderful!!

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hciampa

Cooking Level: Expert

Reviewed: Jan. 23, 2012

I'm a big fan of Thai food, but was fully prepared to be underwhelmed by this. I was happily surprised when, With some changes, this stew was delicious. I upped the ingredients and made this on top of the stove. I boiled two bone-in chicken breasts, reserving the stock. Then sauteed onion and garlic in 1T oil in a stockpot. Bloomed 1 T cumin, 2 T curry powder, 1/4 t. cayenne, and 1/2 t. dried basil in the oil, then added reserved chicken stock. Used extra carrots and potatoes, frozen peas instead of lima beans, and the whole can of diced tomatoes. Cooked until veggies were soft, then added the diced chicken, the whole can of coconut milk and juice of half a lime. Turned out great! Even the BF, who does not eat Thai food, loved it. Will definitely make again.

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Ambo

Cooking Level: Expert

Living In: Des Moines, Iowa, USA

Reviewed: Nov. 29, 2011

I love yellow curry from Thai restaurants and was wanting something similar. This was the only recipe I could find that had similar ingredients. This was easy to do and I did cook it on the stove. I had to add a loy more curry, as well as a jalapeno to get it to my liking. Overall, this was a good starter recipe.

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JRosskopf

Reviewed: Nov. 7, 2011

Super easy to make...I put it all in the crock pot since I didn't want to microwave it. I used fresh tomatoes, omitted the lima beans and added a tablespoon of minced garlic. It tasted great over rice.

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Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

Reviewed: Oct. 31, 2011

Simple and delicious.

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Neppers

Cooking Level: Intermediate

Home Town: Nanaimo, British Columbia, Canada

Living In: Edmonton, Alberta, Canada

Reviewed: Oct. 20, 2011

Great recipe.

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Parker

Reviewed: Oct. 16, 2011

Great recipe. I used the stovetop and used 2 tablespoons each of cumin and curry for more flavour. I also used sweet potatoes.

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Jewell

Reviewed: Sep. 19, 2011

This was delicious! I did it on the stovetop and used chicken thighs that I browned first. I used a whole can of coconut milk and a whole can of tomatoes, otherwise followed the recipe to a T. The flavor is amazing and it is pretty easy to make. I served it with jasmine rice, but the rice didn't do anything for the recipe, so I'll skip that next time. The potatoes provide enough starch and have all that wonderful flavor. I will definitely be adding this to my "do again" file.

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CharleneG

Reviewed: Jul. 28, 2011

Yum. Super easy and super good. I haven't made in the microwave (as cooking chicken in the microwave freaks me out), but have prepared on the stove & in the crock pot. Used sweet potatoes and frozen peas as sub. for yellow potatoes and lima beans. Omitted tomatoes, and added peanut butter & fish sauce for a bit more flavor. A great way to use leftover chicken. Thanks for sharing!

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a_cook

Cooking Level: Intermediate

Living In: Farmington Hills, Michigan, USA

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Chicken Stew With Coconut Milk

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