Reviewed: Oct. 24, 2009

Substituing salmon & baking this dish in the oven @ 375 for ~25 min. brought me back to Hana, Maui where I first had it. We like to eat it with rice so I make sure it has enough coconut milk to accommodate. The chicken version sounded dull but with substitutions I give it a 5.

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Dan

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Reviewed: Sep. 22, 2009

Really nice, easy starter recipe - I made the following alterations that made it more tasty: - Added salt and some sugar (around a 1/2 tbsp salt, 1tbsp sugar) - Tripled the curry paste - Added about 1/2 tbsp cayenne pepper flakes (I like it spicy!) - Doubled amount of red pepper - Added ~1tsp more of fish oil - Added ~1/2 tbsp more of freshly squeezed lemon juice I was really happy with how this turned out with these alterations. Served it on basmati rice. Yum!

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mms09

Cooking Level: Beginning

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Reviewed: Sep. 8, 2009

I thought it was very dry and flavorless - I like the Thai Noodle recipe and the Thai with pineapples way better! If you are going to make it, make sure to add more curry, korriander, salt, pepper - and even some veggies (carrots, broc, etc.)

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alpkuchen

Cooking Level: Intermediate

Home Town: Oak Park, California, USA

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Reviewed: Aug. 8, 2009

I have been looking for a recipe like this for a while, something on par with Big Bowl's Thai Basil Chicken. I used soy sauce instead of fish sauce, omitted the lemon zest,and BASIL instead of cilantro. It was amazing! I have a suggestion, that is (as I suspected it would be!)don't add the lemon ( or lime ) juce until just before serving as it will make the coconut milk separate. All in all, a perfectly lovely dish!

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LeafArrow

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Reviewed: Jul. 26, 2009

This recipe was fantastic! I am definitely not a great cook...so anything that turns out half decent for me will most likely turn out amazing for anyone else. I did change a few things due to reviews and lack of certain items. I slivered 4 garlic cloves and browned them in the oil before adding the curry paste. I did double the curry paste and used a hot/spicy curry paste (amazing!) because we love things spicy. I replace all of the lemon ingredients with lime, and I think I will continue this. Also some finely shredded carrots make the sauce more visually interesting...just my preference! But, definitely going in my recipe-box!!

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neets15

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Reviewed: Jul. 14, 2009

OMG! This was really good. I followed the instructions provided as far as cooking, but I added a bit of coriander, garlic and a whole large can of pineapple along with 1/4 cup of the juice with the cooking chicken and 1/4 cup of juice with the other ingredients. I also cooked lo mein noodles and added those in as well towards the very end. I used 2 tsps. of red curry paste and that was plenty spicy (I think the amount of curry paste should really depend on your personal taste) and used dried cilantro and probably more than the recipe but I like cilantro so... (I didn't really measure it, did it to taste.)

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angelajoh

Cooking Level: Intermediate

Home Town: Tabor, Iowa, USA

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Reviewed: Jul. 11, 2009

As I have often seen on this site, people review the recipe with their modifications, not the original (that being said, I'm not sure how to get around that)..the base of this recipe is good, but without salt, garlic and more curry it's a 3 at best, with those modifications it's a 4-5. I also found it too runny, more like soup...so rather make Tom Ka Gai (from this site)..I also use fresh basil as a garnish, as I can't tolerate the taste of fresh cilantro for some reason!

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Wicksy

Cooking Level: Expert

Home Town: Saskatoon, Saskatchewan, Canada

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Reviewed: May 17, 2009

This is a great recipe! My family loved it. I served this with some pineapple and I also added a tablespoon of peanut butter to the sauce- it was great!

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Becky179

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Reviewed: Apr. 9, 2009

Pretty good. Soy sauce is a good substitution for fish sauce. The one thing that I would definitely change about this recipe is that 1 teaspoon curry paste is not enough! It was very bland and I made it with almost 2 heaped teaspoons! I am Indian so I am used to eating relatively spicy foods...after eating some of this dish, I determined it was too bland and simmered it again with an additional TABLESPOON of curry paste!!! I also added some red chili powder. After this modification, it was nice and spicy and tasted great!

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milindian

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Reviewed: Apr. 4, 2009

This recipe was a pretty darn good one in my opinion =) I originally learned how to make this in high school Home Ec. class, ya of all the places Lol, so I only made a few adjustments. My hubby and my 4 year old both love this recipe. I start by browning about 5 cloves of fresh minced garlic (about 2 tbl spoons). Then I add the chicken and let the outsides brown 2-3 mins. Now, instead of curry paste i add about 3 teaspoons of Lee Kum Kee, chili garlic sauce (in a little jar, you can find it in your grocers international aisle). Depending on your taste of spiciness add less or more. This can also be added after the food is done so.. Only one last substition- rather than fish sauce I use soy. Serve over white rice.

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kclaire

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Reviewed: Mar. 27, 2009

not quite what i expected, definitely to much acid in this recipe with all of the lemon, i might try eliminating the lemon zest and juice and try just lime juice next time around. I used sliced carrots instead of the red pepper since that is what we prefer

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ChristiRei

Cooking Level: Intermediate

Home Town: Columbia, Missouri, USA

Living In: Lee's Summit, Missouri, USA

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Reviewed: Mar. 26, 2009

Not bad but missing something extra...maybe fresh ginger? I cooked the thinly sliced chicken in the paste & minced garlic mix until it was done. Removed the meat & added the veggies. Used soy in place of the fish sauce & added basil. The fresh cilantro helped give the dish a fresh zip- don't skip on it!

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mezo

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

Living In: Seattle, Washington, USA

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Reviewed: Feb. 25, 2009

Great recipe! Very flexible. Some advice from an Indian friend is to try and add plain yogurt in place of coconut milk, especially if you like a tangy taste!

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kat

Cooking Level: Intermediate

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Reviewed: Feb. 19, 2009

Great recipe...I've made it a few times already with great results HOWEVER does need a few tweeks. Sometimes I make it with fresh shrimp. Definately needs more curry than the recipe calls for...I add at least 2 tbsp. I also like a little more liquid and red peppers...usually two 13 oz. cans and 1 1/2 to 2 large red peppers does the trick. Overall great flavor and very easy to make.

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amjxray

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Reviewed: Feb. 15, 2009

very yummy added more curry and chili powder for that extra kick highly recomended

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redman7791

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Reviewed: Feb. 5, 2009

A nice, spicy curry. I added carrots and peas for color and crunch, and also added one minced garlic clove. I really like the tang the lemon juice and zest added. Served it over basmati rice.

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Dawn-Faith

Cooking Level: Intermediate

Home Town: Mill Valley, California, USA

Living In: Vienna, Wien, Austria

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Reviewed: Jan. 13, 2009

This was a good basis, but some things needed to be changed. It depends on the curry paste you use. It ended up the one I got wasn't hot at all, so I added like 3 tablespoons of cayenne pepper to help. I agree it does need something else. I also added garlic powder and some salt. Other than that I think it went well!

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Stacey

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Reviewed: Jan. 7, 2009

This recipe is one of my favorites! It's very light, but tasty. Doesn't take very long to prepare.

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Corrie

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Reviewed: Jan. 3, 2009

Quite good, not stellar. As other comments note, it's missing something. I made it exactly according to the recipe. Next time I might try adding some fresh ginger.

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