Reviewed: Oct. 8, 2009

This turned out amazing! I realize it's not the healthiest food, but way cheaper than going out to eat!

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Kristine

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Reviewed: Oct. 5, 2009

I followed the recipe exactly because i was afraid it would be too spicy. I was way wrong. I should have doubled the curry paste. I haven't made Thai food before so this was my first try. If i were to make this again, I'd use 2 tsp curry paste and another tablespoon brown sugar. Thanks!

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Teri

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Reviewed: Sep. 24, 2009

Great recipe ! I double the curry and was still very mild. My husband thought it was kinda bland. Kids & I really enjoyed ! Next time I will add yet more curry & a pepper for some more kick. Very easy recipe

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Yvonne

Cooking Level: Expert

Living In: Kelowna, British Columbia, Canada

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Reviewed: Aug. 1, 2009

I made this recipe today, and it was a huge success. I doubled the amount of curry powder and curry paste, I think if you used the suggested amounts it would be quite bland. Next time I'll triple it. :-) Also I used frozen pea and carrot mix, with a fresh bell pepper.

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Superwombat

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Reviewed: Jul. 28, 2009

I added a bottle of store bought Thai curry sauce and it turned out perfect. Also added green pepper,potatoes and cherry tomatoes,and cilantro Perfect................

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PAULCOOKE

Living In: Coquitlam, British Columbia, Canada

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Reviewed: Jun. 13, 2009

This was good, but WAT too bland. Add more curry, i would get 50% more. When you add the coconut milk, let it simmer longer, so that it reduces, that will help intensify the coconut flavor. Other than the above it was good. I added bamboo shoots because I love them. I also had some basil on hand, I chopped that up and added it at the end, along with the pineapple.

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TOQueen

Cooking Level: Expert

Home Town: Thousand Oaks, California, USA

Living In: San Francisco, California, USA

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Reviewed: Jun. 5, 2009

I made this recipe last night and my family loved it! I used frozen mixed veggies and added some potatoes. The next time I make this I will eliminate the pineapples, I personally don't think they added any flavor and add a little more curry. Overall great recipe!!

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shon9794

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Reviewed: Apr. 1, 2009

Delicious! A relatively quick meal for how good this recipe tastes. Didn't have corn starch on hand so used flour instead, turned out great!

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redfoodcolouring

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Reviewed: Mar. 25, 2009

I thought this was very good, although it did need salt. For my husband, it could probably have been hotter, but I liked it just mild. Didn't have any fish sauce, so added oyster sauce (isn't that a little fishy?), and used chicken breasts instead of thighs. My carrots were still a little crunchy so I'll probably blanche them next time. For those that thought the sauce was too watery, just add a little more corn starch. This is definitely a keeper. Thanks Kristy.

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SHARYN MCDONALD

Cooking Level: Expert

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Reviewed: Mar. 4, 2009

I LOVED LOVED LOVED this - tasted just like when we were in Thailand (or the closest I've come since then, anyway). Thank you for sharing! The only change I made was to substitute chicken breasts for the thighs - and I followed the advice above and added an extra tsp of curry paste. AWESOME. I will definitely be making this again!

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C Prescesky

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Reviewed: Feb. 11, 2009

This was excellent! As good as our local Thai place. I added yellow squash and sweet potatoes and used my rice cooker to make jasmine rice. Everyone loved this one.

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Maureen MacK

Cooking Level: Expert

Living In: Medfield, Massachusetts, USA

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Reviewed: Jan. 25, 2009

Nice mix of spice and sweet...even after I added more...and more green curry paste and powdered curry late in the game. I used bean sprouts, brocolli, shitake mushrooms, green pepper, carrot, green onion and sweet onion and cabbage I had on hand. I added a little of the juice from the canned pineapple mixed with cornstarch as well as having added the cornstarch per directions. I cooked Orzo to use in lieu of rice. Probably could have added the Orzo when simmering as far as that goes. It was too much work de-fatting the thighs...I'll use boneless skinless thighs next time...or tenders...or breasts. Season to taste is the best idea of course.

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Casey M

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Mountlake Terrace, Washington, USA

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Reviewed: Jan. 3, 2009

Delicious! Definitely almost as good as what you would get in a restaurant. I used shredded meat from a rotisserie chicken and added some sliced scallions, but other than that, I followed the recipe exactly. This one is definitely a keeper!

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CoachMac

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Reviewed: Dec. 3, 2008

I've been using this site for 6 years and this is my first review. Because this recipe was so GREAT! This is as good as restaurant quality Chicken Curry. I will use it again and again. I make it w/ lo mein noodles instead of rice. Rice is god but tends to soak up all the delicious sauce. Thank you for perfecting this recipe for me!!

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Angie

Cooking Level: Intermediate

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Reviewed: Nov. 8, 2008

I've tried making Thai food before with little satisfactory result, but this recipe ended differently luckily. This is a very good basic Thai recipe. I made this without chicken and pineapple and instead substituted a bunch of vegetables (potatoes, baby corn, mushrooms, carrots), some cashews, and some fried tofu and was pleasantly impressed with the results. If there was a 4.5, I'd give it to this recipe.

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HMLARSON

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Oct. 26, 2008

This is a great make-at-home Thai recipe for those of us without authentic ingredients around. I didn't even have fish sauce tonight, and sub'd soy sauce. Assembled a different way, too. Browned cubed chicken breast first, then added everything else. The Thai Kitchen green curry paste is great -- a rounded tablespoon gives a nice kick.

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Schmane

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Sep. 25, 2008

LOVE THIS!! This is one of my favorite recipes of all time!! I really dont change much besides adding all the vegetables that are in the house in addition to a lil extra spice. also I make it with whole grain wheat rice for a little healthier option. the pinneaple is the finishing touch with a little sweet taste.

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heidi

Cooking Level: Intermediate

Home Town: Elgin, Illinois, USA

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Reviewed: Sep. 9, 2008

I did not care for this. It was way to bland. Unless you got a pineapple in your bite it was completely flavorless. I even added some thai basil and that didn't even help the flavor much. I did as someone else said and used a little less fish sauce and maybe that is some of the problem...but I can't imagine adding that back would do to much. Sorry, I will NEVER make this again!

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mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

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Reviewed: Aug. 13, 2008

Very good curry chicken!! Thanks so much for this recipe. Used chicken breasts because that is what I had on hand. I followed the recipe exactly & it was perfect. Served over brown rice. Next time I may leave the pineapple out just because I think it would be just as good without it. Also made Fresh Spring Rolls with Thai Dipping Sauce & Sukhothai Pad Thai from this website. They were good together although it was alot to prepare at once. TRY THIS RECIPE!!! AWESOME!

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Yummy 4 Tummy

Cooking Level: Intermediate

Home Town: Cookeville, Tennessee, USA

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Reviewed: Aug. 12, 2008

So good. I added mushrooms and bean sprouts too. I think that next time I will cut the fish sauce in half though. And I'm going to add bamboo shoots and basil. It was almost as good as what I get at the Thai restaurant. Thanks for the delicious recipe.

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Amanda

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Thai Chicken Curry with Pineapple

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