Recipe by Esmee
"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."
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2 (14 ounce) cans
green curry paste
1 (8 ounce) can
sliced water chestnuts, drained
1 (8 ounce) can
sliced bamboo shoots, drained
green bell pepper, cut into 1 inch pieces
sliced fresh mushrooms
boneless skinless chicken breasts, cut into 1 inch pieces
chopped fresh basil
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.
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.
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.
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!
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!
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.
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).
We enjoyed this. I took another reviewers advice and put in pineapple which was good addition. It complimented the spicy. Will make again.
* Percent Daily Values are based on a 2,000 calorie diet.
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
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