Reviewed: Mar. 4, 2009

really, really good.

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Jennilea

Cooking Level: Intermediate

Home Town: New Port Richey, Florida, USA

Living In: Dade City, Florida, USA

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Reviewed: Mar. 2, 2009

Great - my little 3-year old who is a VERY picky eater loved this - I couldn't even believe he tried it, much less polished it off. I served it over white rice mixed with peas.

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Kristi P

Cooking Level: Expert

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Reviewed: Mar. 2, 2009

Made it last night, turned out great. I just added potatoes and served over basmatic rice, what a great dinner!

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vagirl2080

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Reviewed: Mar. 2, 2009

Excellant recipe! I made this for my boyfriend and I and the ingredients translated well for just the two of us. I added lots of chopped veg into it as well, mushrooms, onions, peppers and green beans as they needed to be used. It tasted fantastic, Many thanks.

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JULIAC

Cooking Level: Intermediate

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Reviewed: Feb. 28, 2009

This was good, but was lacking in curry taste I thought. The whole house smelled soooo strong of curry, but it had a very weak taste. My husband had to sprinkle more curry powder on it after it was done. I also put 3 tbls and cut down the sugar.

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kskrlj

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Reviewed: Feb. 25, 2009

Delicious. I ended up cooking this for about an hour and it thickened up quite nicely. Will definitely make again.

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Roz B.

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: South Riding, Virginia, USA

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Reviewed: Feb. 24, 2009

I used a little more curry powder than called for. The recipe was great. My kids thought it was a ltttle too spicy.

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Andrea

Cooking Level: Expert

Living In: Lincoln, Nebraska, USA

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Reviewed: Feb. 23, 2009

Loved this! I followed the recommendation on mixing oil green curry paste, onion, and garlic, for 5-10 mins. Might burn your eyes so be careful! I used a lid to cover while doing this. I also added cauliflower so i could have a veggie with my meal. I added some red pepper flakes, and paprika for some more heat, but next time i might leave out, it was to spicy! I also added more curry powder to give more flavor. I also used Jasmine rice. I thought this was so easy to make, and tasted like it was straight from a restaurant!

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Bethany

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Reviewed: Feb. 23, 2009

This was GREAT! I also added: peas, carrots, celery, potatoes and crushed chilies for some spice. I highly recomend this recipe!

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beachbum22

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Reviewed: Feb. 20, 2009

So good. And I used chicken that I boiled the day before, but it was still so flavorful. My husband says "Why go to the Bombay house when you can do this?" Serve with naan and jasmine rice and your good to go!

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TAMAREE

Cooking Level: Intermediate

Home Town: Orem, Utah, USA

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Reviewed: Feb. 15, 2009

This is one of my favorite dishes on this site and I have made it dozens of times on 6 different stove tops. But I am giving the recipe 4 stars because I would not be as excited to make it the way it is written. The dish is only perfect (and therefore 5-star-worthy) after a considerable amount of changes. This is how I alter the Ingredients list: 1)I use 6 chicken breasts halves (or 3 breasts) 2) 2 teaspoons of salt 3) 4 TBS curry powder 4) 6 TBS brown sugar IF coconut Milk is unsweetened (and most are). (This may seem like a lot, but the sweetness is subtle) 5) 2 15oz cans of tomato sauce (I’ve made it with diced and the tomato taste was overpowering) 6) 2 medium potatoes, cubed and preboiled w/ a little bit of salt. This is how I alter the directions list: A) I follow another reviewer’s suggestion and heat curry powder in skillet for 5 minutes, then another 10 minutes after onion/garlic are added (This is a MUST; it adds a beautiful spicy taste) B) I add boiled potatoes in pan AFTER everything has been simmering for 15 minutes. I simmer for another 15 minutes) I have made this with tomato paste many times as others have suggested, but have decided that it is too thick. Serving suggestions: 1)It goes well with either jasmine or basmati rice (please, no Uncle Ben's) 2)It also tastes really good with spaghetti as an alternative to pasta sauce. I know that this sounds odd, but my sister-in-law (a very clever chef)put the leftover coconut curry with spaghetti once and i

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Fatima

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Reviewed: Feb. 15, 2009

I thought this was pretty good. I don't think I'll add sugar next time. I did take a hint from other reviews and cooked the curry with oil for about 5 minutes first. I also added a potatoe and some cayenne pepper. I think I will also use red curry paste next time for some more heat. Thanks for making curry easy!

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Twinschick

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

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Reviewed: Feb. 11, 2009

We love this recipe at our house, simple to make with exotic flavors. I usually add lemongrass...or a little bit of lime juice to add some sour to the mix...this is essential to balance the sweet of the coconut milk and sugar.

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larsadylan

Cooking Level: Expert

Living In: Santa Rosa, California, USA

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Reviewed: Feb. 10, 2009

It's a great recipe- I love it!

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Beth

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Reviewed: Feb. 3, 2009

tastes good in the pan. only use 2tbsp sugar, and use 3tbsp curry. plus add some pepper flakes.

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Jennifer

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Reviewed: Feb. 2, 2009

This was good but needed more spiciness. Perhaps it should be made with red, not yellow curry. I wish the recipe specified. I followed the recipe precisely, but toasted the curry powder and onions in oil as one reviewer recommended. Everyone liked it and a little ground red pepper added some kick, but I'm not sure if I'll make it again. I didn't prefer it to Indian or Thai curries.

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Kalie

Home Town: Canal Fulton, Ohio, USA

Living In: Akron, Ohio, USA

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Reviewed: Jan. 25, 2009

I made it tonight with shrimp instead of chicken and it was great! I added mushrooms, celery, and yellow squash to it YUMMMM. I also had to use a Tbs. of cornstarch and water to thicken it, I just couldn't wait 50 minutes to eat it plus it would have made my shrimp tough.

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jmofaustin

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Reviewed: Jan. 22, 2009

Loved this recipe. I read through the reviews & took advice from different people. I basically followed the recipe outline but adjusted things to my liking. I didn't have curry power so I used equal parts cumin, coriander, turmeric, & chilli powder. I doubled the onions which I cooked until soft & light golden brown. I added tomato paste as I didn't have sauce on hand. I used fresh tomatoes instead of stewed diced tomatoes as I really don't care for canned vegetables. I also added 1 red bell pepper chopped up. My husband & I like our food spicy so I added Thai chili paste (aka Rooster Sauce as we call it) & 3 dried red chillies. Sounds really spicy but with the caramelized onions, sweet red pepper, & fresh tomatoes, you get the heat but it doesn't burn your mouth. My husband & I loved it with white basmati rice.

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JOHISTAR

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Reviewed: Jan. 18, 2009

follow 1st review with longer saute times

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Vandy_95

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Reviewed: Jan. 17, 2009

Such a great recipe! I love it as is and then there are other days when I throw in chunks of potatoes, peas, cauliflower, carrots, etc. Excellent as leftovers and I always serve it over Jasmine rice. You can't go wrong with this dish!

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