Reviewed: Nov. 10, 2009

Sooo good!

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Reviewed: Nov. 3, 2009

I just cooked this recipe and it was so good, my family loves it! Just like the restaurant! Thanks very much for sharing it.

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MayAK99

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Reviewed: Oct. 28, 2009

Delicious! I made three changes; sesame oil instead of olive oil, portabello mushrooms instead of shiitake and rice sticks instead of jasmine rice. We both enjoyed this dish and I wish I had made more! Thanks for a great recipe that I will use again :)

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ONIOND

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Oct. 26, 2009

I made this for Sunday night dinner and it was just a little better than "okay". The flavor is good but the sauce was a bit runny. I cooked it long enough for the sauce to thicken, but it never did. My husband liked it and ate it all, but it just didn't have that "wow" factor.

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Heidi

Cooking Level: Expert

Home Town: Batavia, Illinois, USA

Living In: Oregon, Illinois, USA

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Reviewed: Oct. 20, 2009

very easy to make. My husband really enjoyed it. He was sckeptical about it at first. but loved it.... Will definately make it again..

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bap151

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Reviewed: Oct. 14, 2009

GREAT Recipe. Used a little cornstarch in water at the end to slightly thicken. Thai basil...rather than the generic globe basil made it memorable!

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Merlinabb

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Reviewed: Oct. 8, 2009

This dish was very tasty - we all enjoyed it in my household. Will make again. Thank you.

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emmajeffery123

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Reviewed: Oct. 8, 2009

My husband liked it, but I wasn't crazy about it. Didn't feel like it had much flavor for the amount of work that went into it.

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Leigh Anne Page

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Reviewed: Oct. 5, 2009

This was a hit with my hubby and all my children (which is also a reason I am giving it 5 stars). I thought it was a bit bland...but then I didn't add as much pepper as it called for so that could have something to do with it. I did not think it was too salty, but I just used 2 Tbsp of soy sauce (i was running low) and 1 TBSP of fish sauce. I will make this again....I will just make mine and hubby's spicier.

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christy

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Reviewed: Sep. 15, 2009

This recipe totally hit the spot. It was amazing and quick to prepare. I highly recommend it!

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brazlgirl@mac.com

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Reviewed: Sep. 10, 2009

My 1st Thai food attempt. Used Thai basil from the garden, 14oz coconut milk/added some baby carrot strips/bell pepper strips (from garden),low sodium soy sauce & vinegar so it wasn't too salty, with a little bit of red curry.Yummy and fun.

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Patricia Bradford

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Reviewed: Aug. 30, 2009

Tried this and it was great! Next time I will add a good dollop of thai green or red chile paste to kick it up a notch! I'll also cut back the coconut milk.

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Denis

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Reviewed: Aug. 23, 2009

We thought this was great, although I did make a few minor changes to the sauce - light coconut milk, 1T fish sauce, 1t crushed red pepper. I also added some bell peppers with the onions, and cilantro and edamame with the basil and mushrooms, skipping the green onion. Served over brown short grain rice since that's what was in the pantry.

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STEABROW

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Dallas, Texas, USA

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Reviewed: Aug. 17, 2009

This recipe was okay. I thought some things were off. I think it calls for way too much soy sauce, and I cut the vinegar in half because that would kill the coconut milk flavor (some of the reviews said you couldn't taste the coconut milk). It was well like by my children, I served it on a bed of spinach for myself to keep it healthy.

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Juliette

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Reviewed: Jun. 29, 2009

A good basic start to coconut chicken stir fry. Nice for my kids who at the tender age of 3 and 1 don't like spicy food. I separated some for me and added a ton of green curry paste. delicious!

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minerchick

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Reviewed: May 20, 2009

We thought this was great. (I used regular mushrooms rather than shittake.) It was just enough for my famliy of four; I might double it next time so we can have seconds and leftovers!

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Laura ST

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Reviewed: May 19, 2009

Thought this was just OK. I think using Thai basil, fresh chilis and more coconut milk would add more flavor, maybe a little lime juice too.

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Carla

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: May 13, 2009

I followed the recipe exactly, EXCEPT I added 2 tablespoons of red curry paste and a can of bamboo shoots and it was FANTASTIC! I like my recipes a little spicier and the curry paste definitely adds that and more flavor. I have read some reviews about skipping the fish sauce and I DO NOT recommend it. I started using fish sauce a couple of years ago and was amazed at the difference. Dishes I have made for years were better and other people noticed!

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jprogers

Cooking Level: Intermediate

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Reviewed: May 8, 2009

This was way too salty, masking the coconut flavor (even though I used a whole can of coconut milk). Next time I would reduce both the soy sauce and the fish sauce. Added steamed broccoli, which tasted great with this. I'd like to try again because the flavors had potential.

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rebe

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Reviewed: Apr. 30, 2009

Not quite as flavorful as I was expecting and I added extra pepper. I also added a ton of veggies. It was definitely a good start, however, and I think I'll try again with some more tweaks.

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