Reviewed: Dec. 16, 2008

Too sweet, no heat. This was simply like nothing I've ever tasted. Not Thai, not Indian. I'd agree with LEHIGH98 when they wrote "If you like authentic Indian or Thai food, stay away from this dish....The coconut milk/curry/TOMATO combo was just not very complementary." Where's the spicy heat? Where's the basil? It was good enough to eat since we were really hungry, but than again survivalists have been known to eaten carrion when starved. The leftovers are still sitting in the fridge being avoided. I won't make this recipe again.

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ChezColoCook

Cooking Level: Expert

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Reviewed: Dec. 16, 2008

This was so easy to make, and delicious. It reminds me of the curry we used to have in Malaysia. I added a bag of frozen mixed vegetables before it simmered, and it was very good. Had to simmer for about 40 minutes uncovered, and added mixture of 1 tbsp cornstarch with about 1 tbsp of water to thicken at the end.

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hokiebetty

Cooking Level: Expert

Living In: Frisco, Texas, USA

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Reviewed: Dec. 15, 2008

The spices were very well balanced in the sauce. This was an awsome recipe.

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sharon

Cooking Level: Beginning

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Reviewed: Dec. 9, 2008

This recipe was good- but not great. I would make it again but with some changes. The sauce did not thicken really. I put some flour into it towards the end, it thickened a bit. I think next time I will not add the tomato sauce, just the crushed/diced tomatoes. I added some diced butternut squash. I thought the squash was a nice addition, and after 30-40 minutes of simmering the squash was perfectly tender. Next time I will add red pepper flakes for some more kick.

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katiemf

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Reviewed: Dec. 4, 2008

Love this recipe! It was easy to make, and my husband and I really enjoyed it! Definitely don't be worried about the amount of curry spice added. It was wonderful! I did add petite peas and reduced the sugar to 2T. I also followed another person's suggestion and cooked the curry in the oil longer and left the sauce simmering uncovered. Will make again! Thanks!!

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MORELLAMAY

Cooking Level: Intermediate

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Reviewed: Dec. 4, 2008

this was good i would make again but with changes. i used dices tomatoes and next time try crushed. too sweet, cut back on sugar to 1 tblsp. good over white rice, others suggested egg noodles.

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Beth

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Reviewed: Dec. 2, 2008

This was superb. Took the advice of another reviewer and let it simmer uncovered. Minor change. I did 3 Tbls of regular curry and 1 Tbls of hot curry just personal preference. With the additional curry it was not to much. Will put this on regular rotation.

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prell2k4

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Sterling, Virginia, USA

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Reviewed: Nov. 24, 2008

The base for this recipe was very nice. I added 1/2 curry and 1/2 red curry instead of the full regular curry powder (we like it spicier!) Also added a half green bell pepper with the onions and 1/2 the amount of sugar to get the good taste of the coconut milk flavor and minus the tomato sauce.

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Carkar69

Cooking Level: Intermediate

Living In: Goose Creek, South Carolina, USA

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Reviewed: Nov. 21, 2008

Thanh did not really like it while I did. 1-1/2 cup fresh cubed tomatoes and 2 med onions...would add more next time, maybe even double tomatoes & onions.

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Angela

Cooking Level: Intermediate

Living In: Aliso Viejo, California, USA

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Reviewed: Nov. 16, 2008

This was surprisingly great. I'm not usually a fan of curry, but DH has been requesting more Thai-like recipes so I thought the pairing of coconut milk and curry would satisfy him. The recipe is very easy to make. I didn't have to alter a thing and it came out great. Even my 11 year old liked it. We paired it with brown rice and it was a perfect meal. Thank you for the keeper recipe!!

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COURTNEYSUNSHINE

Cooking Level: Intermediate

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Reviewed: Nov. 12, 2008

It was a good basic recipe, but for someone who eats a lot of curry it isn't 100% satisfying but quick and easy enough if you don't want to put the time or effort into making a more flavorful curry.

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Vanessa

Cooking Level: Expert

Living In: Belmont, California, USA

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Reviewed: Nov. 10, 2008

This was fantastic! I used less than 2 lbs of chicken and it was still delicious. I kept all the other amounts the same and made 2 cups uncooked white rice to go with it and it was perfect. I served steamed veggies on the side. Will definitely make again and again.

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Lynda

Cooking Level: Expert

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Reviewed: Nov. 10, 2008

This was one of the best indian dishes I have tried from allrecipes. And the plus side was, it was so simple to make and we didn't have to run out and try to find a dozen crazy ingredients. We simmered it without covering to let the sauce thicken more quickly as we were so hungry from all the smells. Next time, we might try it with a little less sugar, although we ate all of it that night.

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lef247

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Los Angeles, California, USA

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Reviewed: Nov. 10, 2008

Very good, but like others that have mentioned in the reviews, to avoid it being too watery (and simmering for hours), add cornstarch towards the end or, add cubed/cooked potatoes to the recipe to thicken.

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hanl123

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Reviewed: Nov. 9, 2008

This tasted pretty good overall, but I added fresh ginger, fresh cilantro and about 1/4 tsp. red pepper flakes to give it a little more zip. I would make this again, but I would omit the extra 8 oz. of tomato sauce to let the curry and coconut flavors come through more strongly. Even with those changes needed, I am looking into an empty pan, so I am grateful I found this recipe when I was looking for something new this evening!

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FRUCIE

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Reviewed: Nov. 8, 2008

This was delicious. I made slight modifications, because I like mine extra spicy! First, I cooked the curry in olive oil for five minutes, then I added onion and cooked for ten minutes. After that, I added an 8 oz can of tomato paste and 4 oz water, and then cooked the chicken for 5 minutes in the curry / tomato mixture (I also added fresh ground salt and pepper). I then added the coconut milk, fresh chopped jalapenos (2) and 2 chopped bell peppers (red and green) and let it simmer for 30-40 minutes. I served over jasmine rice. It was spicy and delicious!!! We had leftovers, and I was craving them the next day! Great recipe. Will make again and again.

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Robyn

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Reviewed: Nov. 7, 2008

This was fantastic! I added frozen peas per other reviews. A great, hearty, warm meal. It was a tad sweet, and I only used 1/2 of the sugar that the recipe called for - next time I will add a bit more curry. It is also great as leftovers!

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moneymaus

Cooking Level: Beginning

Home Town: Gig Harbor, Washington, USA

Living In: San Diego, California, USA

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Reviewed: Nov. 6, 2008

Its a good recipe, though next time i wouldnt add tomato sauce. Thanks

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allegra

Cooking Level: Beginning

Home Town: Manila, National Capital Region, Philippines

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Reviewed: Nov. 3, 2008

Awesome and so easy! I used the recommendations of Cook Stephanie, and it was amazing. For sure, I'll be trying this again.

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Shana Gurwitz

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Reviewed: Nov. 3, 2008

Amazing recipe! I only used 1lb. of chicken, but kept the sauce the same. It was absolutely delicious! Added water chestnuts too, made for a good crunch!

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