Recipe by SAJA2003
"This stir-fry dish is both spicy and aromatic. Add more curry paste if you dare. Substitute shrimp or scallops for a change."
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1 (8 ounce) package
boiling water to cover
skinless, boneless chicken breast meat - cubed
green curry paste
1/2 (10 ounce) can
The flavor of this is very good. I doubled the green curry paste and added shredded carrots and red bell peppers for color. Also, I soaked my rice noodles in COLD water for 15 minutes, then cooked in hot curry sauce for approx 5 minutes - I think the hot water method would overcook them. Overall, a great recipe. Thanks!
I doubled the recipe and found it to be rather bland, even though I had added in much more curry paste (I used red as I couldn't find green ones) and fish sauce... the chicken especially is rather tasteless. Don't think will be making this again.
This was pretty good but I had to add a bit of "flavor" to it. It MIGHT be because I accidentally messed up and bought a green curry sauce that already had coconut milk & fish sauce so I used 6 oz of that instead. The mixture tasted fine, but when I tasted it with the rice noodles it was bland. So I added salt/pepper and some chili garlic sauce for flavor & heat. After that it was great. I also included a diced red bell pepper. Next time I think I'll add ginger & garlic to the veggies while they cook.
We tried this with beef, and it turned out great! We added snow peas, shredded carrot, and bok choy to stretch it. I think next time i will try to cook it down or thicken it, though, as the sauce was a little too thin for our tastes. I was surprised how much flavor it had with the few ingredients called for. It didn't need any extra seasoning. We will definitely be back for another try, thanks for posting it!
This was very tasty. My husband and I loved this recipe. I added some shredded carrots and used red onion for more flavor.
Could've used a bit more kick in this curry, will add more pepper & curry paste next time. A delicious and healthy dinner, quick & easy too!
I made few changes. I only had carrots and used egg noodles.I sauted chopped garlic and Ginger followed by adding only 1 tbsp fish sauce ,sugar ,and some soy sauce ( to kill the fishy smell).I added chicken into this mixture. Instead of adding coconut milk into chicken and noodles mixture, I added it to chicken mixture and let it simmer for few seconds for the flavours to blend in. I then added the noodles. Not a bad recipe. I will make it again.
I have subtitled this Thai Chicken Alfredo :) my husband loved this dinner Thanks!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 137
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