Very delicious, changed and added a few items: 2T brown sugar,4 cloves garlic, 3T yellow curry powder,1/2 t cayenne, fresh lime juice from a half of a lime, and 2 bay leaves.

Excellent creamy coconut curry.

This is the BEST curry I've ever made BUT I only gave it 4 stars because what made it great were the suggested additions from other readers. The brown sugar and lime juice additions suggested by another reader are excellent BUT I only added 2 tbsp. brown sugar - I think 1/4 cup would be too sweet. I cubed a potato and added it as I didn't have cauliflower. I also added about 1 tbsp. tandoori paste, which added a nice bit of heat. Finally, I like a little colour in my curry, so I added one carrot sliced on the diagonal and 1/2 red pepper julienned. Both my kids LOVED it - even my fussy 16-yr-old. Took the leftovers to work for lunch today and it was even better the second day! Can't wait to make this again!!

This is a really nice and simple curry that even my husband is able to make on his own - and that's saying something.

Doubled recipe. Added 2 tbls ceyenne (spicy), 1/4 C. brown sugar, 2 tbls lime juice. No veggies. Very good!!!

We made this tonight and it was a hit! The cauliflower was divine after being cooked in the sauce for 30 min. We added brown sugar to the sauce recipe, but nothing else. It was delightful and wasn't too thick or too thin. When cooking the chicken, we added red peppers for color. We had leftover brown rice blend in the frig, so we used that, mixing it with the chicken and pouring the sauce-cauliflower mixture over the top. We garnished with a little flaked coconut. A spinach & goat cheese salad was a delicious side, as suggested by another reviewer. Great recipee!!!!!!!

We really enjoyed this. I made it exactly like it states and it was yummy.

Delicious! Most recipes I have to tweek a little here and there or read all the reviews to know how to 'fix' it. This one is perfect as is. The hot curry is mellowed just enough with the coconut milk to create a wonderful spicey creamy sauce for the chicken and vegetables. We had it over steamed basmati rice with a small baby spinach salad with goat cheese. A wonderful easy dinner.

Family prefers butter chicken

Good recipe but required some doctoring. The flavor was good but needed something...I did add some cayenne and a dash of lime but still felt it was lacking a bit. I would have liked to see the sauce be thicker, mine was pretty thin even serving over rice it still ran all over the plate. Perhaps I will use a cornstarch thickener next time. I will try it again because it was pretty tasty!

I guess I should've followed everyone's advice and added the brown sugar and other tweaks. I made it just as written, and it tasted like I had just doused everything in curry powder. The flavors of everything else in the dish got drowned out completely.

This was a good "starter" recipie for me, as I have never made "Thai/Indian" food (I use quotes because I don't consider this true authentic Thai/Indian). I enjoyed it, regardless though. Anyways, I used leftover rotasserie chicken, and added soy sauce, green curry paste, peanut butter & cayenne pepper to the sauce, and used green beans & red peppers along with the cauliflower & onion. Served over rice noodles, topped with peanuts & scallions. Thanks for sharing!

I loved this recipe! I have made a few adjustments, because I didn't exactly all the ingredients and I tried to follow advices of the others (I added 2potatoes, 1/3 cup of sugar and lemon juice - didn't have lime) and the result was fantastic. Thank you for a great recipe!

With a few modifications, I'd rate this recipe one of the best on the site (I gave it a 4 because it needs a few ingredients). As suggested by other reviewers, I added 1/4 c brown sugar, 1T lime juice, and 1 tsp cayenne, all of which I think are essential to the flavor of this dish. I substituted Thai stock for the chicken (you can get it at Wegman's) and realized at the last minute that I was almost out of yellow curry, so I ended up using 1 T curry and about 2 T curry paste (next time I'd use all curry paste). I used about 1/4 head of cauliflower and added carrot and red bell pepper. The carrots take a while to become tender so if you're short on time you might want to steam them as you're cooking the onion/chicken mixture. I served over jasmine rice and sprinkled peanuts on top. It was the best Thai food I've ever cooked, and I make it a lot. Enjoy!

This is a family favorite. My BF asks for this all the time. Actually, he asks for it so often, I'm getting tired of making it. :o)

WOW! I've been trying Thai recipes for a little while and this is the best. Now, I also added the lime and brown sugar. I dislike cauliflower in my curry, so I used carrots, instead. We made our own sticky rice and we loved it! (It did need to cook it a little longer, but I think that's because I added the carrots.)

This was very good. I did use a potato instead of cauliflower and it did not really soften up so I may do the cauliflower next time. I also threw in grape tomatoes. It was better the next day!

I use cubed golden potatoes instead of the cauliflower, and I add way more curry, garlic salt, and pepper than the recipe calls for. With my own personal tweaks, it tastes AMAZING!! I make it almost every week!