The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jul. 9, 2008
This was truly an amazing dish! Easy to prepare, and absolutely delicious and tasty! Definately one of my favourites at the moment!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Jun. 24, 2008
Excellent recipe! The only thing I did differently was use dry basil as that is what I had. It still worked well. I served it over brown rice cooked with a little olive oil, s & p & basil.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jun. 24, 2008
This was delicious. I used a whole can of coconut milk and added two spoonfuls of sugar, bell pepper, baby corn and water chestnuts. We'll definitely be making this again.
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Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA
Living In: New York, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jun. 19, 2008
I tried this recipe last night for my family and it worked out very well. Two of them said it was the nicest meal I had ever made!! There are one or two things that I changed about it however. There is too much vinegar in the recipe, which makes it very sour. Also, it is very salty (and I like salt), so a few spoonfuls of sugar is definitely necessary. I added a small amount of cornflour to thicken it as I had used two tins of coconut milk. I will def make this again.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jun. 17, 2008
Absolutely delicious! I did adjust the seasonings a bit, but other than that - awesome!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: May 22, 2008
I made this recipe for the inlaws and they loved it! I did add more ginger, red bell peppers, and baby corn to the recipe. We made our own coconut milk since we couldn't find it in the store, and added more than it called for and a little bit of the pulpy part. It was ggreat, will definitely make it again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: May 13, 2008
Excellent Thai Recipe. I followed others suggestions by adding sugar to it. As well, I used fresh chili peppers instead of flakes. Turned out very tasty!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: May 11, 2008
I made this the other night and it was very good. I added a little bit of brown sugar as someone else suggested and omitted the fish sauce. I had never used fresh ginger but I grated it finely and it worked out really well. I'm very glad I tried this recipe it makes me think I can make more exotic recipes!!
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Photo by Lisa3boys

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.4 star rating.
Reviewed: May 8, 2008
The recipe in not that tasty!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Apr. 11, 2008
Just like take-out. Doubled the coconut milk (used the whole can) and only 2 tbsp of soy sauce (tamari). Next time will scale back the vinegar more, it was a touch too sour. Did add the spoon of sugar that one reviewer suggested. Used a dash of thai chili and garlic sauce rather than the red pepper flakes. Added one sweet red pepper cut in chunks at the end of the chicken cooking phase, which added nice colour and more vitamins. Also used about a pound of button mushrooms rather than shitake. I was really unsure after tasting the coconut mixture at the beginning, but the ginger/garlic/basil additions are really strong and balance out the flavours at the end. This is definitley not a bland dish. The whole family loved it including my two-year old. Restaurant quality.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Mar. 25, 2008
Hands down. This was excellent! Good the first time and good the next day. My partner raves over this as do I. Absolutely wonderful.
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Cooking Level: Professional

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Mar. 19, 2008
This recipe is missing a spoonful of sugar.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Mar. 19, 2008
My husband & I loved this recipe! This was our first attempt ever at making Thai food. I followed the recipe with exception of using regular basil and we still loved it. I can't wait to make it again with holy basil to compare the flavors. Thanks!
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Cooking Level: Intermediate

Home Town: Glen Ellyn, Illinois, USA
Living In: Carol Stream, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Mar. 10, 2008
Great recipe! I substituted the Chicken with Tofu. Delicious. It has been put in my permanent collection. I also used an entire can of coconut mils and added other veggies. Thanks.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
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Reviewed: Mar. 4, 2008
This recipe was very good - loved by 3/4 of my family (you were never gonna get the 4th with this one, so don't feel bad). I love Thai food, but I don't go out for it very often and I had never ordered this dish, so I'm not so picky about it's authenticity - just picky about "good," and it is. It was a little salty for me, so I added more coconut milk. I also used about 1lb of mushrooms instead of 3, cuz I love them, and 1 can of julienned bamboo shoots. Thanks for the recipe - we'll be having it again.
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Photo by SunnyByrd
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Feb. 14, 2008
Okay- wow. I made this with half chicken and half shrimp, just used a bag of stir fry veggies instead of the others, and added about 1/4 tsp curry. I used fresh ginger and halved the basil as others have recommended. It is amazing, I'm replacing my normal BORING stir fry with this wonderful recipe, as this is just as easy and waaaaay more flavorful. Thank you for this simple thai dish.
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Cooking Level: Intermediate

Home Town: Belfair, Washington, USA
Living In: Puyallup, Washington, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.4 star rating.
Reviewed: Feb. 6, 2008
Some tips to make it more authentic. Use fresh, spicy chilies. Use galangal/Thai ginger, not regular ginger. Use holy basil/Thai basil not the Italian basil. Use regular oil, not olive oil.
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Photo by Niloufer

Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Feb. 6, 2008
after spending 2 weeks in Thailand last year my husband & I love Thai food. This was an excellent recipe. I did add extra red chili pepper & some kefir lime leaves, chopped very small, in the coconut mixture. I opted to add green beans instead of mushrooms and green onions. I served this with coconut brown rice. Brown rice made with 1/2 coconut milk, 1/2 water. Also I recommend low sodium soya sauce & lower fat coconut milk. Delicious & low fat!
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kim
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Feb. 6, 2008
Followed the recipe as is, except I didn't have fish sauce on hand, so it was included. Still turned out great!
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Cooking Level: Expert

Home Town: Albuquerque, New Mexico, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Jan. 24, 2008
This was a GREAT recipe with a little tweaking. I ended up needing half the required chicken and a whole can of coconut milk with the original amount of soy sauce, fish sauce, and rice wine vinegar. I also added water chesnuts for crunch, but more veggies (like snow peas, grated carrots, green beans, julienned bell peppers, etc) would have definately added to the dish. The basic ingredients, though, were amazing. Just don't be afraid to adjust to your own taste!!
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