Reviewed: Sep. 22, 2006

Loved the sauce. My husband likes the restaurant version of minced chicken but the whole family thought the recipe was delicious. The dish was easy to prepare and the sauce was fun to make. I slow roasted the garlic and onion and that added a slightly sweet flavor.

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PEG*

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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Reviewed: Aug. 9, 2006

This is a very good recipe. I did add a few of my own touches such as a couple handfuls of broccoli, spinach, sprouts and a few dashes of garlic chili sauce. I also drained the liquid into a saucepan and reduced it until it was to a thicker consistency. Added the chicken and served it over coconut jasmine rice. For the rice I used the remaing coconut milk and made up the difference with water (could use chicken broth). The whole meal was healthy and delicious. It is a great low carb alternative if you leave out the rice!

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BOONIE12

Home Town: Las Cruces, New Mexico, USA

Living In: Beijing, Beijing (Municipality) , China

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Reviewed: Jul. 20, 2006

This was quite tasty! I forgot to buy fresh basil, so I did cheat and use dried, so I bet it would be even better with fresh. A good easy weeknight dinner!

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ISLAND234

Cooking Level: Intermediate

Home Town: Columbia, South Carolina, USA

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Reviewed: Jul. 16, 2006

Pretty tasty and a nice blend of flavors. I like a lot of vegetables so I added a chopped red bell pepper and extra mushrooms.

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healthnut

Cooking Level: Intermediate

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Reviewed: Jun. 22, 2006

This was a very good recipe, fast and yummy! I left out the fish sauce but it still tasted fine. Great basil flavor.

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Lena

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Reviewed: May 19, 2006

Not particulary exciting. Added a touch of mirin to balance out the flavors a bit. It helped but not enough to make me want to use this recipe again.

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SG

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Reviewed: Apr. 22, 2006

I didn't bother with the coconut milk. This is a good stir-fry recipe. Don't be put off by the seemingly large amount of basil--when it cooks, it loses pungency. I also added a large handful of chopped cilantro. Use lots of ginger--peel the skin off with a vegetable peeler.

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SAMMARTI

Cooking Level: Expert

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Reviewed: Apr. 16, 2006

Good! I used light coconut milk, extra basil and pepper flakes as others suggested, and threw in a dash or two of garlic chili sauce.

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KARA.

Cooking Level: Expert

Home Town: Taunton, Massachusetts, USA

Living In: Alexandria, Virginia, USA

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Reviewed: Apr. 15, 2006

My family loved this, very tasty and worth making again and again. I did used pearl mushrooms instead with extra chili flakes for that spicy taste. YUMMY

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Anita Chilvers

Cooking Level: Expert

Home Town: Jarrow, Tyne And Wear, England, U.K.

Living In: Irvine, California, USA

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Reviewed: Mar. 1, 2006

This is an awesomely easy recipe to prepare that is a real crowd pleaser.

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Cindy

Cooking Level: Intermediate

Living In: Mill Valley, California, USA

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Reviewed: Feb. 28, 2006

I loved a dish I had at Thai Dish in Boston, Ma. called drunken chicken. this is it! it is usually hot/spicy so i added chile oil and the recipe also had green beans in it. what a great dish! I am so glad I found it.

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BOODIGGER

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Hebron, New York, USA

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Reviewed: Nov. 21, 2005

I thought this recipe was just OK. I thought it would be alot better from what the other reviews said. It was quite bland, so you would need to add some ingredients to it, as others did.

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lisat

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: Nov. 16, 2005

I'm a new mom and don't have much time to cook. I made this the other night for my husband and it was really easy (just a lot of chopping) and delicious! My husband really liked it, and he's more of a meat and potatoes guy. I added one sliced thai red pepper, 2 tsp of sugar, and extra shitake mushrooms. Next time, I'll use lite coconut milk.

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bugaboosy

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Reviewed: Oct. 9, 2005

Very tasty. I will make this again. A bit soupy, but as long as you think of it as a curry...it's wonderful. I added some extra red pepper flakes to spice it up.

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KatieD

Cooking Level: Expert

Living In: Texarkana, Texas, USA

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Reviewed: Oct. 3, 2005

This was tasty, but I do think the recipe needs some work. I added extra mushrooms and spinach to this as it was rather soupy and needed more substance in it. I stirred in a bit of cornstarch and water and that did help. I went heavier on the red pepper flakes and used lite coconut milk. I served this over udon noodles. I think next time I may try broccoli spears or another veggie in this.

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LindaT

Cooking Level: Expert

Living In: San Jose, California, USA

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Reviewed: Jul. 21, 2005

I seemed to like this more than my husband. We have been to several Thai restaurant within cities with a lot of asians and it just didn't qualify. Would this be served at one of those restaurants? No. Would it be served in a small town where people with bland tastebuds would enjoy it? Yes. Like others, I added extra basil and red pepper flakes, but other than that, I followed the recipe exactly. Can honestly say that I will not be making this again. And I had so much promise in this from other reviewers and Lynn in Tokyo :(

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KUBINATOR

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Reviewed: Jul. 10, 2005

I made this tonight and it was excellent. I used regular mushrooms instead of shiitake mushrooms and dried basil instead of fresh as that was what I had on hand. It still tasted great. I also served this over chow mein noodles instead of rice.

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ROBINANNE2

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Reviewed: Jun. 29, 2005

This is very good! I followed the directions except I used lite coconut milk and added extra basil - as other reviewers suggested. I made this and separated in 2 (while cooking) because my mom doesn't like anything spicy and I love it spicy. I also added extra red pepper flakes. We both loved it. This has a very good flavor. YUMMY!!!!

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Missdvs

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Reviewed: Jun. 23, 2005

SO delicious. i made this on a whim for a friend and we were salivating as it was cooking. if you can find it, use thai basil but regular suits just fine...

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devilsdancefloor

Cooking Level: Expert

Home Town: Wilmington, Delaware, USA

Living In: Brighton, Sussex, England, U.K.

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Reviewed: Jun. 9, 2005

Definitely NOT the authentic Thai basil chicken, because the real one is not soupy like this and much much more spicy. However, I still give it a five star, and just think of it as chicken basil curry. The amount of basil seems a lot, but I still think the dish can use more basil flavor. As soon as my basils grow out, I will make this again, but either use more fresh basil, or add some dry basil too. And if you like your Thai food spicy, make sure to add extra extra red pepper flakes.

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