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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cls223

Cooking Level: Intermediate

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Reviewed: Jul. 28, 2008

I've tried other chicken curry recipes and this is my favorite. I used a bag of frozen vegetables that had squash, red bell peppers and onions. Next time I make it, I'm going to add more coconut milk and curry paste and less fish sauce.

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Alyssa

Home Town: New Orleans, Louisiana, USA

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Reviewed: Jul. 18, 2008

Awesome! I didn't have any fish sauce or bamboo shoots so I used 3 Tbsp mashed sardines and 3/4 cup sliced celery instead. I only used one 13.5 can of coconut milk rather than the full amount listed. This was so delicious, easy, and cost effective that I can't wait to make it for guest next. Thank you!

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Stacey06

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Reviewed: Jul. 14, 2008

I made this last night and it was very good. My husband and I like our food very spicy, so in addition to the red curry paste I added one Fresno chili. I also used 1 can (2 cups total) coconut milk, rather than the 2 1/2 cups called for. It still made a lot of sauce. I changed the veggies to green beans and yellow bell pepper. If you use bell pepper it should go in later than the other veggies or else it will get mushy. I'll definitely make this again - it was just as good as the Thai takeout we get all the time!

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Lauren

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Reviewed: Jun. 8, 2008

Perfect! I skipped the frozen mixed vegetables and added shitake mushrooms and green beans. Everything else was done as directed. Served over jasmine-coconut rice. Great job - thanks for the recipe!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Jun. 4, 2008

This is a wonderful and authentic recipe, my husband and I loved it! I followed the recipe pretty closely. I only used one can of coconut milk (which comes out to 2 cups) and half the curry paste. However, when I make this again I will use the full amount of curry paste but 2 tblsp. of fish sauce is adequate. Everything else is fine.

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Pandora

Cooking Level: Expert

Home Town: Cranston, Rhode Island, USA

Living In: Seekonk, Massachusetts, USA

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Reviewed: May 26, 2008

i, like many here, used only one can of "light" coconut milk. i can't imagine using two, it would have been way too much. i also used half fish sauce and half low-sodium soy. i doubled the amount of curry paste...we like it spicy! (served with Thai chili sauce at the table, which everyone used to spice it up!) i did not used veggies, but did add half a white onion, sliced thin. served over Jasmine rice. i almost never eat seconds, but i could not get enough of this. EXCELLENT!

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Sandra Scott

Cooking Level: Expert

Home Town: Pinole, California, USA

Living In: Florence, Arizona, USA

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Reviewed: May 19, 2008

Good recipe but very mild. I added potatoes instead of the frozen veggies cooking them slightly before adding them to the dish. Don't be afraid of fish sauce. It adds great flavor and won't overpower this dish...just make sure you don't smell it before you add it...it smells pretty gross. :-)

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Amanda

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Reviewed: Apr. 20, 2008

This is a great recipe that can easily be altered, depending on what ingredients you have on hand. I didn't have any frozen veggies, so I added a can of baby corn and some fresh mushrooms along with the bell peppers. Don't be scared of the amount of basil and fish sauce. They balance out the dish very nicely.

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SpottedSparrow

Cooking Level: Intermediate

Home Town: Washington, D.C., USA

Living In: Aachen, Nordrhein-Westfalen, Germany

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Reviewed: Apr. 4, 2008

I've made this and it was very good just as written.

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Freckles

Cooking Level: Expert

Living In: Show Low, Arizona, USA

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Reviewed: Mar. 12, 2008

I can't say this is a totally fair rating. I didn't have all the coconut milk I needed, so I sub. chix broth and some water. I don't know if more coconut milk would've made it thicker but it was more like soup so I added corn starch to make a "gravy". I also didn't have red curry paste so I used my green. I used snow peas and yellow bell pepper. It had a good taste but not great. We ended up adding peanut butter and chili sauce to our individual servings. Maybe someone else will have better luck following the directions completely. Thanks, it was interesting!

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blossom

Cooking Level: Expert

Home Town: Eau Claire, Wisconsin, USA

Living In: Sarona, Wisconsin, USA

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Reviewed: Mar. 10, 2008

I have to apologise to Meghan - intended to follow this recipe exactly, but lost my nerve. Anyway, the way I made it, it was delicious; a bit different and my family loved it. I used low fat coconut milk, which is a bit watery; added it all at once to the curry paste and boiled a while to reduce. I added the chicken pieces right at the end and simmered gently until just done. I halved the fish sauce and basil - it seemed a bit much. The end result had a well balanced and delicate flavour. BUT: I've dared myself to try the full amount of fish sauce and basil next time!

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