Reviewed: Aug. 11, 2011

very good

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Reviewed: Feb. 28, 2011

Tastes Great. Very flavorful. I used pork instead of chicken and added yellow and orange bell peppers, zucchini, broccoli, corn and some pineapple. Topped with lime and cilantro like the other reviews suggested and what a meal it was!! served over jasmine rice.

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meg86

Reviewed: Jan. 8, 2010

This recipe is decent. THe lemon grass is a nice touch. This recipe is missing three essential ingredients.... FISH SAUCE, chicken stock and brown sugar. I always add 3 tbspoons fish sauce, 1/4 cup chicken stock and 2 tbspoons dark brown sugar. I find that with these additions, this recipe really does taste like the green curry I find in local thai restaurants.

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nessturn

Reviewed: Aug. 14, 2009

This was my first attempt at making Thai food, and I was pleased. I must have not had a very strong green curry paste, though, because I put in about 2 tablespoons of it, and it still came out kind of bland. I will make it again, and add more, though. Excellent over jasmine rice, and I will try varying the veggies and adding different things. Thanks!

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LORIGARBER

Reviewed: Jul. 23, 2009

This was good BEFORE I put the coconut milk in. Afterward it was very bland so I tried putting more and more seasoning to compensate, but it just didn't taste authentic. I'm going to either seriously adjust the coconut milk or scratch this recipe altogether.

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AndrewsCuteCook

Cooking Level: Intermediate

Home Town: Whittier, California, USA

Living In: Lynchburg, Virginia, USA

Reviewed: Jan. 12, 2009

I would eat this off of dirt. AMAZING. :D

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Chris

Cooking Level: Intermediate

Living In: Mesa, Arizona, USA

Reviewed: Dec. 20, 2008

Very good recipe. Small changes I made - instead of chicken breast 4 skinless chicken thighs & 1 small bok choy, 1 green chili pepper and 2 Tbsp green chile paste. I've added to my recipe box since we'll be making this one again.

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STACY D.

Cooking Level: Expert

Living In: Newark, Ohio, USA

Reviewed: Dec. 16, 2008

Excellent - I make it with tofu instead of chicken, reduce the coconut milk to about a third of a cup, and augment it with chicken stock.

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Reviewer:

Birdo

Reviewed: Nov. 8, 2008

I cut the green curry paste down to 1/2 TB and that was plenty for us. I also served this over rice and with the Thai Cucumber Salad recipe from this site and it was a pretty good dinner.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Sep. 29, 2008

Absolutely fabulous. Better than this same dish at your local Thai restaurant. I added a can of bamboo shoots. I also keep an extra can of coconut milk handy. If you reheat left overs of this, add a little more coconut milk and it keeps it smooth and rich. We serve this with Jasmine rice. Simply delicious!

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