READY IN 30 mins

Ken's Spicy Curry Chicken

Read Reviews (54)

"This chicken curry is very easy to prepare, and tastes just like the curries you order at Thai restaurants. As an added bonus -- you can make it all in one pot, so it's easy to clean up afterwards." — Esmee

Directions

Over medium heat, whisk coconut milk and curry paste together in a large saucepan. Simmer for 5 minutes.
Stir in chicken broth, water chestnuts, bamboo shoots, bell pepper, mushrooms, and chicken. Season with fish sauce and basil. Simmer for 10 more minutes, or until chicken is cooked, yet still tender.

Kitchen-Friendly View

PREP 10 mins
COOK 20 mins
READY IN 30 mins

Reviews More Reviews

Most Helpful Positive Review

Jun 29, 2006

I thought this was really good. I know it's supposed to be "soupy" but I did add just a little cornstarch (maybe a teaspoon or two) just to thicken it up a little. I poured the curry chicken all over some rice (used the "fried rice with cilantro" recipe that can be found on this site) and let the sauce soak through the rice. So good! Note to curry paste newbies: Either be super careful or have your Ajax or Comet ready because the paste will stain anything it touches.

—rocks

See full review »

Most Helpful Critical Review

Sep 05, 2005

I order and eat curry chicken fairly often at many different Thai, Indian, and Malaysian restaurants. Every place I've been does it a little different. I followed this recipe exactly, and was very disappointed with the results. There is definitely something very important missing although I don’t know what it is. It is spicy but lacks flavor. Also the dish comes out much much too soupy, the sauce has the consistency of water.

—DRTEMRPH

See full review »

63 Ratings

Jun 27, 2006

This is a really easy and yummy recipe, but I found it a little lacking in flavor. I added a little extra fish sauce, probably 4 tbl. spoons, and about 3-4 tbl. spoons brown sugar. Alot of Thai recipes are better with brown sugar. I served it over jasmine rice, and everyone loved it, including my two yr. old twins.

—Anna&theboys

See full review »

Apr 11, 2005

Very very good recipe. Instead of green curry I used Panang curry paste that I bought at the local supermarket. I also made a few changes. I added a small can of pineapples and one zucchuni like the way my local thai restaurant made it. I cut out the waterchestnuts. It was delicious although I think the thai restaurant put in more coconut milk but you can adjust it to your taste. Will definately make it again!

—UCDCOWS

See full review »

Sep 26, 2003

Ahhh yeah! Found one that tastes like what the good Thai restaurants serve, and I even forgot to add the mushrooms, and I only had dried basil on hand! Beware of adding extra green curry paste like I did. Serve over white rice like I always do at the restaurant, especially if you think it is "too thin" (don't ruin this good Thai recipe by adding cornstarch). Thanks, Ken!

—Kernel Mojo

See full review »

Feb 18, 2006

Really enjoyed. Added some cornstarch to thicken somewhat, as well as some onion, carrot and celery. It was delicious! The fresh basil is very important and next time I will try red curry paste in stead of green for a different taste.

—Bethany

See full review »

Dec 06, 2007

I don't really know what to make of this. I love Thai food and eat it often, but I've never had anything with water chestnuts or bamboo shoots in it. Also, every time I've had mushrooms in Thai dishes, they have been straw mushrooms; and cilantro - not basil - seems to feature heavily. This was a nice enough meal, but a little bit weird. Btw, I would advise anyone who isn't used to cooking with things like green curry paste and/or fish sauce to add it a little bit at a time - both really are an acquired taste, and you could easily spoil the meal by adding too much at once. (Apologies for the long review).

—Caroline C

See full review »

Jul 10, 2005

We enjoyed this. I took another reviewers advice and put in pineapple which was good addition. It complimented the spicy. Will make again.

—DLBYRNES

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Spicy Chicken Curry Soup

Spicy Chicken Curry

Spicy Indian Chicken and Mango Curry

Thai Green Curry Chicken

Spicy Indian Chicken Curry Yummy

Spicy Dry Fried Curry Chicken

Sherry Chicken Curry

Spicy Basil Chicken

Michelle's Coconut Chicken Curry

Kai Kang Dang (Chicken Curry with Coconut Milk)

Nutrition

Calories
416 kcal
21%

Carbohydrates
12.1 g
4%

Cholesterol
61 mg
20%

Fat
33.4 g
51%

Fiber
3.4 g
14%

Protein
29.1 g
58%

Sodium
717 mg
29%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Ken's Spicy Curry Chicken

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 416
** Calories from Fat: 300

% Daily Value *
** Total Fat 33.4g 51 %
** Saturated Fat 25.6g 128 %
** Cholesterol 61mg 20 %
** Sodium 717mg 29 %
** Potassium 608mg 17 %
** Total Carbohydrates 12.1g 4 %
** Dietary Fiber 3.4g 14 %
** Protein 29.1g 58 %
** Sugars 2.5g
** Vitamin A 4 %
** Vitamin C 31 %
** Calcium 6 %
** Iron 58 %
** Thiamin 9 %
** Niacin 105 %
** Vitamin B6 31 %
** Magnesium 35 %
** Folate 18 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.