Reviewed: Mar. 21, 2012

I used sesame oil instead of vegetable, a teaspoon of cumin and minced lemongrass. Adding Thai chilis gave it an amazing spice and the cumin added little extra

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Pandorasbox

Reviewed: Mar. 6, 2012

Granted, I can be sold on anything with Curry and/or Coconut Milk this was seriously delicious. I didn't have red pepper so I used Yellow and Orange instead. I also added more curry paste than is called for and I threw in some spinach to add color. I topped it off with some cayenne pepper which I think is TOTALLY necessary. Super easy- It took me less than 30 minutes to put this together. I served with whole grain cous cous - YUM. The boyfriend loved it and I'll definitely be making this one again!

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careyanna

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Cooking Level: Beginning

Home Town: Nashville, Tennessee, USA

Living In: Lascassas, Tennessee, USA

Reviewed: Feb. 5, 2012

Things to change: replace lemons for limes. Add some lemongrass and some fresh ginger. Set chicken aside after sauteing with curry. Add some white wine to saute/simmer onion and garlic. MUST add carrots and red/orange bell pepper slices. Oh, and please don't use light coconut milk...It's not worth it. If you're gonna have a curry, have a curry

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Sassa

Home Town: Athens, Attica, Greece

Reviewed: Jan. 26, 2012

This was really pretty good. I cut the chicken into cubes instead of strips and marinated the chicken in some coconut milk and curry. Cooked the chicken first and removed from wok and then proceeded with the recipe adding the chicken back into the sauce towards the end. I did increase the amount of curry paste to about 1 Tablespoon and used lime instead of lemon. Served with Jasmine rice.

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Baking Nana

Cooking Level: Expert

Living In: Corona, California, USA

Reviewed: Jan. 19, 2012

Great recipe. I didn't have certain things, so I substituted lime for lemon and tahini for fish sauce (and added salt to compensate) I also doubled the curry paste (because I had only mild), and the slight heat was nice. Great blend of flavours!

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Chantal M.

Cooking Level: Intermediate

Reviewed: Nov. 8, 2011

This is an amazing dish! I will definitively make this again and again...you must get all the ingredients and do it exactly. LOVED IT

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urbancre8r

Reviewed: Nov. 8, 2011

This is a great base recipe. I added one and a half teaspoons of ginger, as well as a couple potatoes. Thai curries are great for people that love curry flavor but don't like the spiciness of Indian curries. In other words, great for German grandparents.

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Joe S

Reviewed: Nov. 6, 2011

Good recipie but very short on Flavor. Recommend adding 2 Tbls Chinese Hot Chili Sauce and a Tbls of fresh ground ginger. Also up the curry paste to a Tbls. I also substitued Lime for the Lemon zest and juice. Yum.

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Reviewed: Aug. 4, 2011

Very tasty and easy to make! I did use basil instead of Cilantro, and green peppers instead of red, just because that's what I had. I did also add 1/8 tsp of some hot pepper sauce to give it a zap of extra heat. It was perfect! This goes in my rotation now and I am happy I can make Thai at home and can save a few $$ instead of ordering out. Definitely give it a try!

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Marcia

Cooking Level: Intermediate

Reviewed: Jun. 22, 2011

Delicious! I made this tonight for dinner. It was fast and super easy. I took the chicken out to cook onions, as suggested. I didn't add peppers but bamboo shoots. Added some McCormick "Hot Madras Curry Powder" for a bit more heat. Added fresh ground ginger to the coconut milk.

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