Needs MUCH less coconut milk. Like add only half

I halved this recipe and omitted water chestnuts & bamboo shoots because I didn't have any. Used red curry paste and red peppers instead of green. Otherwise followed recipe ingredients and this dish was fabulous. We are Indian curry lovers so this milder version was a nice change. Husband loved it and I will definitely make again. Very easy too.

This recipe was actually pretty bland, and didn't have any heat which I like in curry.

I have not made this recipe yet, but my husband loves panang curry chicken and has been begging me to try out a recipe. Has anyone considered adding lemongrass to this recipe? Our favorite local Thai place uses it in their curries and it gives the dishes that extra zip. Just curious. Thanks!

7/25/08 juicy; good flavor; best over jasmine rice; use 1 can coconut milk & red curry paste instead of green. See review of 7/28/08

Ken you're getting a five because I and everyone else really enjoyed this dish. My friend who cooks with coconut milk all the time, told me that 2 tins was far too much and I also left out the chicken broth. The liquid did reduce (it took forever) however, next time I will add the vegetables later as they just turned to mush.

Normally for 2 tablespoons of curry paste you would use 1 can of coconutmilk. Kapocha or eggplants (Thai) would be good in a green curry. I prefer pork in green curry. Chicken is great with red or yellow curry paste with potatoes. I have been cooking Thai for 25+ years. I have learned from many in Thailand during my over 30 trips about The Kingdom. BTW fresh water chestnuts are wonderful and sweet normally used in stirfries by Thais. Canned are starchy and not a usual ingredient for a Thai curry.

Short review: If you want to make a good curry, consult your curry paste container and see what it has to say. Longer review: Most pastes will say ONE can of coconut milk and ONE can of water. And then you reduce the liquids to a desired thickness. I can't imagine using 2 cans. Also, I've eaten a lot of green curry (it's my favorite) and I have to say I've never seen water chestnuts in any of those recipes. Bamboo shoots are usually in panang or massuman curries. Green curries usually have zucchini/broccoli, onions, carrots, and sometimes snow peas and/or kaffir lime leaves. Personalize it. As another reviewer suggested, cilantro would probably work a lot better than basil and it's usually easier to find in your grocery stores. Finally, if you're using a pre-made paste, you probably don't need fish sauce. That's usually involved in making the curry paste from scratch.

This recipe is too soupy as others have said. Unless it is supposed to be a soup, leave out one can of the coconut milk. Many reviewers say it tastes like it's missing something. It is. The curry powder. We like curry, so we had to add about two tablespoons of the powder, but that should be added with caution to suit your tastes. Don't use dried basil in this. If you can find fresh Thai basil use that. It is what is used in Thai restaurants. It has just a bit of a different taste to it. If not, regular grocery store variety fresh basil is fine. A leaf or two of Kefir Lime also helps. That ingredient is also used in Thai receipes almost without fail. Both the Thai Basil and the Kefir Lime can be found in Asian grocery stores.

Awesome flavor! Used red peppers instead of green to make it look prettier and served over white rice. Next time will add some salt and sugar. This recipe makes a large portion.

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).

Typcial curry dish. Nothing too exciting but good nevertheless.

I'm pretty sure I used a curry paste that ruined the recipe. For whatever reason, all I could taste was coconut milk and the ingredients - no curry in the sauce, even though I used the correct amount. I'd also cut the coconut milk in half, and added red pepper flakes, but that didn't help. Will not make it again, as I'm not sure what I could do to correct it. It's a mystery!

This was way, way, way too spicy for me. I can't imagine that any human can eat this. I ended up rinsing everything and recooking it in just plain coconut milk. It was okay in the end.

I have to go with the comment that there is something missing from this recipe that is extremely important. I love green curry and get it when we eat out Thai at many different restaurants. But I could not bring myself to eat more than a few bites of this. It was way too bland. I prepared the recipe exactly as indicated. It smelled WONDERFUL. But the taste was extremely disappointing. It was "spicy hot" enough, but it was lacking something else that I cannot put my finger on. I had to throw it out. I suspect that maybe there is too much fish sauce or something because the blandness had a greasy mouth-feel to it. I'm at a loss to figure out what is not right with this one but I don't want to try it again!

I made this and it turned out great! I couldn't find curry paste so I used to T of curry powder. I had no idea how much to add. I also added cayanne pepper since the powder wasn't spicy. I will make this again for sure.... do others find the paste in their regular grocery?

This recipe is excellent. I think the heat in green curry paste must vary by brand. I put a little more than was called for in the recipe and still had only mild heat when it was cooked. Thanks Ken!!