Reviewed: Oct. 16, 2009

Awesome recipe!I just subsituted the veggies our family likes instead of the frozen veggies. My 16 year old son took the leftovers to school the next day! Huge hit!

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L.E.

Cooking Level: Intermediate

Home Town: Wheatfield, Indiana, USA

Living In: Niceville, Florida, USA

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Reviewed: Sep. 28, 2009

This was fantastic. Used double the amount of curry paste and fresh vegetables instead of frozen.

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Swest

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Reviewed: Aug. 15, 2009

I agree with some others that there is to much coconut milk. Next time, instead of the 2 cups of coconut milk, I'll use chicken broth. I used mushrooms, spinach and bell peppers and other than being too sweet it worked well

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the Tower Chef

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Reviewed: Aug. 10, 2009

Not our favorite. I have another coconut curry recipe that we prefer. I did like the frozen vegetables, typically I only use onions and garlic. I used a frozen cauliflower/broccoli mix and it was a good addition. Other than that the dish was bland and just okay.

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cook 2 relax

Cooking Level: Expert

Living In: Sacramento, California, USA

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Reviewed: Aug. 10, 2009

Super good! For my own personal taste, next time I will add a bit more of the curry paste and a little less lime, but over all had a great flavor. I also did as another person suggested and used steamed broccoli instead of frozen vegi's. Super yum! This is going in my recipe box for sure!

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Jennifer Johnson

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Reviewed: Jul. 19, 2009

This is very tasty, I served it over sticky rice… yum I’ll make this again!

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Greg D.

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Reviewed: Apr. 29, 2009

This is one rocking recipe! Excellent taste and fairly easy too. I used 3 chicken breasts and substituted bean sprouts for bamboo shoots. Fresh basil is a must. Thanks Meaghan!

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LOTTAHESS

Cooking Level: Expert

Home Town: Kansas City, Kansas, USA

Living In: Shawnee, Kansas, USA

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Reviewed: Mar. 15, 2009

Sweet Curry recipe. Pretty authentic taste - need to use with fresh basil next time.

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dmacneil

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Reviewed: Mar. 7, 2009

This recipe was so incredibly simple, and extremely delicious. I added some rice flour to thicken the coconut milk. Instead of frozen veggies, I added fresh broccoli and carrots. The broccoli was perfect with this dish because it absorbed the sauce. I will definitely make this again. Even my little girl ate everything on her plate.

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CTaylor

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Reviewed: Feb. 15, 2009

I just made this tonight & it's very fragrant and tasty. Next time I make it I will probably brown the chx pieces first, by themselves. I didn't use 2 cups of coconut milk, only about 1 1/2 cups total (light & regular). If you use all light c. milk it will be more on the runny side. Also, I didn't use mixed veggies- just frozen broccoli florets. I also used 2 tblspns of brown sugar, rather than 1. Overall, worth making & will make again!

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~RacHeL*LyNN~

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Reviewed: Jan. 11, 2009

I haven't always liked curry - until my husband made this dish. It is extremely flavorful and not too heavy. The amount of basil sounds like a lot, but it's not overpowering.

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lauraj

Cooking Level: Intermediate

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Reviewed: Dec. 17, 2008

This is pretty good. I only had green curry paste & I didn't have the bamboo shoots or peppers, but I used a frozen stir-fry veggie mix & that worked well. I also only used one can of coconut milk & that seemed to be enough. I used dried basil, but it would be much better with fresh. It had a slight kick to it. I will make it again.

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Jennifer

Cooking Level: Intermediate

Living In: Grand Junction, Colorado, USA

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Reviewed: Dec. 7, 2008

Almost identical to 'Thai Pineapple Chicken Curry' recipe from this site which i absolutely love.This one is just as good. I always use one can of coconut milk and find that to be plenty.I also like to thicken it up a bit by adding equal parts cornstarch/water.Delicious!

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ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Nov. 30, 2008

Brilliant! I'll make this again and again. I used lite coconut milk and it was still really creamy. Also, I did not have the fresh Thai basil, so I used the regular basil from my garden and it was still really great. Thanks for this recipe!

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leah

Home Town: Toronto, Ontario, Canada

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Reviewed: Nov. 20, 2008

Amazing! I make this all of the time and it is a huge hit with everyone who tries it. My only suggestion is using lots of frozen peas, the taste goes really well with the curry

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Lil.Liefke

Home Town: Wheaton, Maryland, USA

Living In: Brooklyn, New York, USA

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Reviewed: Oct. 27, 2008

Tastes like takeout! The changes I made - I used two cans of coconut milk (light works fine), 1.5 times the amount of curry (I like spicy!), and about 1.5 cups of broccoli that I boiled for about 3 minutes and then drained. I added the veggies too early, if you use fresh ones like me wait until the last 5 minutes of cooking, they get mushy fast. Overall, great recipe and I'll consider making this next time instead of ordering takeout!

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Sara

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Portland, Oregon, USA

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Reviewed: Sep. 23, 2008

This was very good! I used only 2 tbsp. of fish sauce and cut the bell peppers because I don't like them but added mushrooms. Other than that, I did everything as suggested. Although, I felt like it was missing something....not sure what because I never cook thai food but it needed a little more flavor. I will use a little more thai curry paste next time and try to figure out what else it needs...but, the recipe is very good and very easy! Thanks!

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Jessica

Cooking Level: Expert

Home Town: Arlington, Texas, USA

Living In: Mansfield, Texas, USA

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Reviewed: Aug. 12, 2008

This was not at all what I expected. I was thinking it was going to be on the sweeter side, but it was not even a little bit sweet. I also couldn't get past the 3 tablespoons of fish sauce in there. When I went to eat it I was completely grossed out thinking about the smell of the fish sauce. However, it did not taste BAD. I used all of the coconut milk that the recipe called for, and there was a LOT of sauce - using 1/2 cup less would probably have been better, as other users suggested. Also doubled the curry, and it was the perfect level of spicy - enough to make your tongue feel zippy, but not enough to make your nose run! I asked my boyfriend if he wanted me to save the leftovers, and he said no.

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Kate

Cooking Level: Beginning

Home Town: Kansas City, Kansas, USA

Living In: Mcallen, Texas, USA

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Reviewed: Aug. 7, 2008

I loved it. There is a great Thai place in town that I've been to that first turned me on to curries. This tasted just like the Red Curry that they serve and it was very easy. I probably will use a little more curry paste next time because it was pretty lightly spiced with the amount in the recipe.

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mwc115

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Reviewed: Aug. 5, 2008

I make a recipe that's nearly identical. I use frozen green peas for the veggies and use a can of coconut milk. That's too much fish sauce: don't forget, that stuff is fairly high in sodium! This makes an easy and pretty authentic dish.

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