Reviewed: Mar. 18, 2013

The base flavor of this recipe is soo delicious. Next time I will add more heat, as I like spicy thai food. I'll also use only fresh veggies instead of the frozen ones. The frozen veggies were okay, but got too soft for my liking. I will definitely be making this again though.

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Ash

Reviewed: Jan. 21, 2013

Very good!

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SNACKCRACKER675

Cooking Level: Intermediate

Home Town: Hendersonville, Tennessee, USA

Living In: Lawrenceville, Georgia, USA

Reviewed: Jul. 24, 2012

This was the best curry i have ever had and i lived in Asia for 3 years !!!!

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Chelsey

Reviewed: Jun. 12, 2012

If I could give this 6 stars+ I would. It is by far the best recipe I've found on this site. One can of coconut milk is enough - use it all at once to cook the chicken. We like hot curry too but for this recipe 1 TBSP (of my brand anyway, Patak) was subtle enough. I then threw everything else in together. I used interesting stir fry veggies(unthawed). I cooked everything just long enough for the frozen veggies to be hot but still crunchy which was ample time for the chicken. 3 TBSP of fish sauce is necessary - don't be put off! I used regular fresh basil leaves and it was fine. We can't wait to have this again, and it was sooo easy. Thank you Meghan.

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Reviewer:

mama toto

Cooking Level: Expert

Living In: Vancouver Island, British Columbia, Canada

Reviewed: Jun. 8, 2012

Very good. Used one 13.5oz can coconut milk; substituted potatoes for bamboo shoots; used only 2 tablespoons fish sauce.

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caitlincvv

Reviewed: Mar. 7, 2012

Hubby liked it. If he had more curry even though he doubled the recipe amount would have possibly earned it five stars.

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emrald5769

Cooking Level: Intermediate

Reviewed: Feb. 22, 2012

This is suuuuuuper tasty! We added more veggies and less meat...love love LOVED it!

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arretederaler

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Austin, Texas, USA

Reviewed: Feb. 8, 2012

This is really good! I used a heaping tbsp of red curry paste and a dash of cayenne pepper and red pepper flakes to give it extra kick and did not add in the lime juice at the end. Other than those, stuck closely to the recipe. Delicious!! Definitely something that I will be making again. Thanks, Meghan for a great coconut chicken curry that did not disappoint!!

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Reviewer:

merlion

Cooking Level: Beginning

Home Town: Singapore, Central Region, Singapore

Living In: Colorado Springs, Colorado, USA

Reviewed: Jan. 31, 2012

I was really excited about this meal with all the rave reviews, but my husband and i actually thought it was kind of bland - i had made a few changes though to make it healthier which might have reduced flavor. I used low fat coconut milk, 1.5 tbsp fish sauce (the sodium in one tbsp is outrageous!) and lots of curry paste (and some sziracha) - will try a different curry next time

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