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

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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

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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

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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

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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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Birdo

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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

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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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BUNDHRI

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Reviewed: Jul. 11, 2008

Good, but a little too spicy if you follow the recipe. I use 1-2 tsp. of the curry paste instead. This recipe is also good if you use red curry paste.

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SIOCHANLEAT82

Cooking Level: Expert

Home Town: Issaquah, Washington, USA

Living In: Spokane, Washington, USA

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Reviewed: Jun. 29, 2008

This was really good! I can't say that I prepared it exactly as it's listed because I added another tablespoon of green curry and a 8oz can of bamboo shoots as well. The only thing keeping this recipe from 5 stars is the lack of Prik Kee Noo.

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Fewt

Cooking Level: Intermediate

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Reviewed: Feb. 13, 2008

Very Very good!

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firehedchef

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Reviewed: Nov. 17, 2007

Delicious and easy! This was my first time making Thai curry (even though I've had it many times in restaurants) and I was surprised at how well it turned out. I would recommend sprinkling on a little lime and cilantro before serving, to give it more "zing." I also reduced the amount of baby corn in it because a full 15 oz. can seemed like a lot.

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Elisabeth

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Reviewed: Aug. 18, 2007

This one is pretty tops.

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SHNA

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Reviewed: Apr. 14, 2007

Pretty bad. Too many spices and way too spicey. the curry stunk up my house for days afterwards, and I normally like curry and love Thai food.

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Jaq

Cooking Level: Intermediate

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Reviewed: Apr. 2, 2007

a bit spicy...but fabulous.

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Rachel

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Reviewed: Feb. 15, 2007

Great taste, Really really lovely taste. The dish lacked colour. I think I would add a bit of red pepper and/or carrot strips to it next time. And adding a bit of lime juice and a couple tsp of sugar reduces the hotness but retains the flavour. A little trick I learned in Thailand.

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DianaRB

Cooking Level: Intermediate

Home Town: Sundre, Alberta, Canada

Living In: London, Greater London, England, U.K.

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Reviewed: Feb. 9, 2007

This was a great recipes to combine with the one I already use. The additions that I made to what is posted is some of the straw mushrooms that you can find in the asian section. They are canned in salt water. I also added a cup of chicken broth, we like the extra juice and it adds a little more flavor. A Tablespoon of brown sugar, some sliced bell peppers and fresh celantro. We also use Japanese short grain rice or sushi rice. Just a better texture for us.

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amy

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Reviewed: Jan. 5, 2007

Great recipe! Although I did make a couple of adjustments: I added a bit extra green curry paste (only 'cause I like it real spicy) and anyways, I think it has alot to do with what kind/brand of paste you buy, some are just spicier than others. I also added julienned red and green bell peppers(1/2 a pepper each), omitted the corn, added a little extra ginger, added fresh squeezed lime juice of 1/4 of one lime, and 1 1/2 tablespoon of white sugar, and I used a small handful of fresh cilantro leaves instead of the basil. It was remarkably close to the taste of the green thai curry dish at my fave thai restaurant! DELICIOUS!!!

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bohemianMAMA

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Reviewed: Nov. 5, 2006

love it, just be careful with the green curry it gets spicy very easy.

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HANNAH82

Home Town: Klamath Falls, Oregon, USA

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Reviewed: May 5, 2006

Delicious meal, and easy and fast to make. I had a hard time finding the right "thai" fish sauce, but all the effort paid off. A family favourite for sure.

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CRYSTALENA1781

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Reviewed: May 4, 2006

excellent!! I wouldn't change a thing. I served it with sliced cucumber to clense the palet and cool down between bites, I also used jasmine rice because I prefer it to ordinary rice. It was a welcome addition.

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beckysbest

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Green Curry Thai for Kings

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