Reviewed: May 15, 2012

You'll end up with overcooked vegetables in a bland, curdled nothing-like-real-curry soup mess. I tried it because it called for fresh pineapple and I had some to use up, but against my better judgement I followed the recipe and instructions. No way to salvage this recipe.

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Reviewer:

Liberty Belle

Reviewed: May 10, 2012

I followed the recipe closely, and found the curry to be very sweet. I would try it with perhaps 1/2 cup of Brown sugar next time around. Will let you know.

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Reviewer:

LazyJane

Reviewed: Mar. 26, 2012

Very easy recipe. but it needs more curry to make it more tasty.

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Reviewer:

nicoya

Cooking Level: Intermediate

Reviewed: Feb. 13, 2012

Delish! I made a lot of substitutions because I did not have everything on hand. Used soy sauce instead of fish sauce, chicken breast instead of thighs, 1 Tbsp red curry powder because I didn't have curry paste, and canned crushed pineapple instead of fresh...and it was still fabulous!

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Reviewer:

c3veggies

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Hudson, Ohio, USA

Reviewed: Jan. 12, 2012

I really liked this recipe! It does taste like restaurant thai curry chicken. Even my two picky toddlers ate it! I modified it slightly, 1/2 cup of chx stock only, ommited peas, and had only crushed pineapple that I drained/squeezed the juice from (about 1/2 cup). The best time to tweak the taste to your liking is after you add the chicken stock to the saucepan. I had to put a few more dashes of curry to my liking.

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Reviewer:

Learnin2likecookin

Reviewed: Dec. 7, 2011

Definitely increase the curry paste/powder. I would advise leaving out the frozen peas and sub them with fresh snow peas or bamboo shoots. The peas dont seem right for an authentic thai dish.

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Reviewer:

erin mc

Cooking Level: Expert

Living In: Medicine Hat, Alberta, Canada

Reviewed: Oct. 1, 2011

Very yummy!

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Reviewer:

princesspearl

Reviewed: Sep. 8, 2011

I'm not sure what kinds of Thai curry some of these 5 star reviewers have had, but based on what my mother's Thai friends have made for me, this doesn't even come close - lol. That said, it's not a bad recipe. Just not the kind of thai curry that I'm used to. It was way too bland for my liking and I don't think I will be making it again.

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Reviewer:

Christine

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Virginia Beach, Virginia, USA

Reviewed: Aug. 11, 2011

This was very good. The only thing I didn't like was the fish sauce, I will definitely leave that out next time or sub soy sauce. We like our curry hot, so I tripled the amount of curry paste, and it still wasn't very hot, so next time I would add even more and perhaps sub the bell pepper for a hotter type. Thanks for the great recipe

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Reviewer:

islandmom26

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

Living In: Oak Bluffs, Massachusetts, USA

Reviewed: Jul. 26, 2011

This recipe was fantastic! I only had hot red pepper paste (traditionally used for Asian recipes) but it still turned out very nicely. I substituted shrimp for the chicken. I omitted the peas, bell peppers, and used bamboo shoots and some fresh onion. The hot madras curry powder gave it a great spice. I will make this again and again!

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