Reviewed: Apr. 7, 2006

Great thai curry flavour, but the vegetables didn't seem to blend into it nicely and detracted from the rest of the dish.

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preflightcookie

Cooking Level: Intermediate

Living In: Melbourne, Victoria, Australia

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Reviewed: Dec. 20, 2005

I've made green curry lots of times using Thai paste, coconut milk, an onion and maybe some vegs and hoped this recipe would give it restaurant quality. Didn't happen, I actually added about 21/2 Tbsp Thai Green Curry paste and still it wasn't hot. Fish sauce was a good idea, thank you. On the whole it was pleasant, satisfying but a bit lacking something and I think just reading the instructions on the paste can can give very similar results.

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TequilaGirl

Cooking Level: Professional

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

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Reviewed: Dec. 15, 2005

This was pretty good, and pretty easy to make. I made it with pork instead of chicken, and it turned out great, though I'd recommend cooking the pork in a separate wok first, with the garlic & oil. I also added potatoes to this, which I think worked out great, just make sure you boil the potatoes first to even out the cooking time. I'm not a fan of eating bits of ginger, so I put in 5 very large slices, and fished them out later. I also used fish sauce instead of salt, much more authentic. And I'm confused by previous reviewsthat said they had to cut down on the spiciness; this was actually very mild curry, by any standard (wusses! LOL... either that or a huge variation in different brands of prepared green curry pastes). I had to add in some fresh chopped hot peppers & ground pepper to really get it going. I'm not a frequent cook, so it was a welcome relief to have such a simple recipe turn out so good; made lots and shared with others in my building, who loved it too; and then froze the rest.

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CC

Cooking Level: Intermediate

Home Town: Beijing, Beijing (Municipality) , China

Living In: Silver Spring, Maryland, USA

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Reviewed: Nov. 4, 2005

I followed this recipe exactly, but I wasn't too excited by the results. It was tasty enough and easy to make, but it didn't come close to the richness and complexity of green curries in Thai restaurants. Granted, I've been spoiled because I've always lived near excellent Thai restaurants, but I've never found a green curry recipe that comes close to approaching restaurant quality -- this one included.

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kt

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Reviewed: Sep. 21, 2005

Pretty good. I'd cut down on the paste and add some oyster sauce for flavor. I'd also skip the salt and use fish liver oil instead which is what they use at thai resturants.

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Sebastian

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Reviewed: Sep. 15, 2005

The best thai curry I've ever made. This works with red curry paste as well as green curry paste. The only change I made is using fish sauce instead of salt. The basil adds such a fresh flavor!

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DEVALEENA

Cooking Level: Beginning

Home Town: Franklin Square, New York, USA

Living In: New York, New York, USA

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Reviewed: Sep. 10, 2005

my husband likes HOT. i toned down to 1 tbsp of green curry (shrimp free)with a small extra squeeze, and it was very hot, to me. he was left with a gentle tingle and probably would have enjoyed the full extra half TBSP, so those with high heat tolerance take note. i added a tin of bamboo shoots, and used the light version of cocomilk. dieters alert: lite coco milk saves about 70 cals per portion and more than 8 grams of fat. this was nice with basmati rice. good recipe, my first ever curry. two cleaned plates.

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OSHUNS

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Reviewed: Sep. 5, 2005

My favorite food is green curry, and this dish was DELICIOUS! I recommend using less green curry paste to start off with, like the other users said. Thanks to them, I used only 1/2 tbs. of the paste and it still was pretty spicy! This recipe was about 18 dollars total if you do not have any of the ingredients. I also suggest getting jasmine rice from an asian grocery store and cooking it over the stove for about 15 minutes. The water level should be about 1 inch above the rice and cook it covered. Hope this helps! Definitely try it.

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JennaStL27

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Reviewed: Aug. 25, 2005

It was one of the best curry that I made.

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khanster

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Reviewed: May 13, 2005

Very good--but don't let the nice gentle aroma fool you--it's VERY spicy (in a good way). I actually ended up over-doing it with the curry paste...I added more than called for and couldn't finish it because my mouth went numb. But I REALLY wanted to finish it!

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SHANNAO

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Reviewed: May 10, 2005

This was a great recipe...just a little too hot for my taste. Next time, I'll reduce the amount of green curry paste. My husband loved it too!

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SKYGRETCH

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Reviewed: Feb. 2, 2005

this was an excellent recipe but too spicy for us.. I will cut the green curry paste way down next time. While trying to cool it down a bit I added pineapple juice and bits and it was delicious but still too hot. I learned that sour cream cools it down a bit but alters the flavour too much. I will make it again with less spice otherwise a gem!

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ANGELABERTASSON

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Reviewed: Nov. 21, 2004

I use this recipe on a regular basis, very easy to make and if you don't have all of the ingredients it's easy to adjust.

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KORRK01

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Reviewed: Jul. 18, 2004

Maybe I did this wrong, but I followed the directions as best as I could and made a green curry that was "okay" but not 5 Stars. I was expecting a curry like we get at the thai resteraunt with a creamy flavoursome green sauce. however this recipie looked a bit like a green curry, but tasted more like a jungle curry.

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SUPERRAMS

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Reviewed: Feb. 18, 2004

I love this recipe! It's sooooo good!! Don't feel threatened by the unusual ingredients. You can improvise in a lot of ways if you want. I mix it up regularly. You can even use a different curry paste, too, but I think the green is the best. My favorite Thai dish ever! Thanks so much, Paintercook.

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