Reviewed: Aug. 30, 2006

We loved it. I think it had a great balance of flavor. We did add some brown sugar like some others. We served with frozen sliced green beans instead of the cauliflower and on top of Jasmine rice. We will make oftern.

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DEMOREO

Cooking Level: Intermediate

Home Town: Bloomington, Minnesota, USA

Living In: Sauk Rapids, Minnesota, USA

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Reviewed: Jun. 27, 2006

Great Recipe! Loved it! Only reason I did not give five stars was because I wished it was a little spicier. I'm going to going with suggestion below and add a little cayenne as well next time.

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carmiand

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Reviewed: Mar. 28, 2006

the missing ingredient?? lime!! it does wonders!

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sana'a

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Reviewed: Mar. 20, 2006

I really liked this recipe. It was really quick to make and really tasty. This was my first curry and it was so creamy and not too spicy just perfect. I didnt use chicken and just added a bunch of vegetables and it so good.

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kat

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Reviewed: Mar. 20, 2006

So yummy! This curry was just spicy enough and so flavorful. Really creamy. I added some chick peas which I love. This was a really good recipe. Im definitly keepin this one. Good job

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Sara

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Reviewed: Mar. 16, 2006

Note: At submitter's request we have changed curry powder amount from 2 to 2 1/2 tablespoons, and also added 1 teaspoon garlic salt to ingredients. - The Staff

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the allrecipes staff

Home Town: Seattle, Washington, USA

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Reviewed: Feb. 14, 2006

I only used 1 tbsp curry and added 1 tbsp cayenne pepper. Also added a red pepper and a tbsp of brown sugar. It was spicy, but there was something missing. I think I should have added in more brown sugar.

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Lesley

Cooking Level: Intermediate

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Reviewed: Jan. 24, 2006

This recipe was good, but a little bland. I tweaked it, and it came out great. I added 2 cubed potatoes (which helped with the thickness a little),an extra tablespoon of curry, 1/3 cup brown sugar, and a dash of cayenne. As far as being runny, most curries that you get at the Thai restaurants are not thick at all, that is why the rice is sticky, as it absorbs the sauce.

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K.C.

Cooking Level: Expert

Home Town: Willis, Texas, USA

Living In: Conroe, Texas, USA

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Reviewed: Jan. 17, 2006

I liked this recipe, but I thnk that there are some things I will modify next time I prepare it. I thin that the sauce was a little runny. Next time I might use chicken broth and more chicken to even the meal out.

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JESIJEAN

Cooking Level: Intermediate

Living In: Hollywood, California, USA

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Reviewed: Oct. 30, 2005

Just fabulous. Serve this dish with jasmine rice! Beautiful aroma. Great taste. Maybe add just an extra half tbs of curry powder is u like it spicy. Will make over and over again. Thanx!! Ps. Try this exact recipe with any other veg or flavor curry too, red, green...

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lululovestacook

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Reviewed: Sep. 7, 2005

I followed the recipe and I added one potato, it tastes good. I would do it again. Quick and easy.

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MRSDANY

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Reviewed: Jun. 30, 2005

This was a wonderful dish..my husband loved it. I did add extra garlic and curry, and a dash of cayenne, but otherwise followed directions and ended up with a wonderful dinner. I served it over basmati rice which I think really added to the flavor. The only trouble was that I found it a bit too runny...could have been my coconut milk though, I don't know. We'll definitely have this one again.

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LIAMSMAMA

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Reviewed: May 9, 2005

I added 1/2 tsp of Garam Masala to add some extra flavor, but it didn't really need it. Very good recipe.

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KULTARY

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Reviewed: Feb. 5, 2005

Pretty good. I added some brown sugar to it to sweeten it up a bit.

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TRACY50

Cooking Level: Intermediate

Living In: Springfield, Missouri, USA

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Reviewed: Jan. 1, 2005

I would like to have given it a 3 1/2. It was ok but seemed to be missing a little something. Maybe my "not so thick" coconut milk was part of the problem (not the usual brand I buy). Oh well, it all got eaten and I guess that's what matters.

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ROCK16SUE

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Reviewed: Dec. 3, 2004

I think I bought the wrong yellow curry, the receipe was waaay to hot, so I used yogurt and honey to cool it down a bit and served it over jasmine rice, my fiance had two bowls!!! will try again with the correct curry

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BIKEGIRLAW

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Reviewed: Nov. 29, 2004

This wasn't as flavorful as I had hoped. I served it with fragrant Jasmine rice which made for a nice meal. I think I'll keep looking for other recipes tho'. Sorry.

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JanetCanuck

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Living In: Surrey, British Columbia, Canada

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Reviewed: Nov. 13, 2004

OMG! really good - I was honestly suprised. The first few bites I wasn't sure then I couldnt get enough.

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KCCISMEE

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Reviewed: Nov. 10, 2004

I used frozen cauliflower, since it was all I had, and also Hot Madras Curry Powder. It was wonderful, with just a bit of zip. Best of all...noone complained about eating cauliflower. I served it over plain white rice, but it would be wonderful with something like basmati, if you have it in the cupboard.

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PYUG

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Reviewed: Oct. 26, 2004

This is a very food recipe though it needed a lot of extra flavoring as just using curry powder is not enough. I turned this into a Thai India Curry dish using both Yellow curry powder and green Thai curry sauce from Trader Joe's. I added about 7 leaves of fresh basil, a lot more garlic!, a teaspoon salt which still wasn't enough. I used carrots, potato, broccoli, bell pepper and spinach for the veggies and faux chicken from Quorn (the best fake chix). Came out very good and my hubby who rarely eats a whole plate ate the whole thing in 5 min! Will make again!

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veggigoddess

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Michelle's Coconut Chicken Curry

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