Reviewed: Nov. 7, 2004

doesn't have the same flavor as I hoped...maybe it needs some lemon grass or something...

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LANEHAMPTON

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Reviewed: Oct. 25, 2004

I added alot more curry than it says. Everyone loved it!

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ALINAPAT

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Reviewed: Oct. 23, 2004

this dish was so easy and tasty..

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ONEAUSSIE

Cooking Level: Beginning

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Reviewed: Oct. 17, 2004

I cooked this as the main dish for my family for a celebration, and everyone LOVED it. I made a few changes, such as I added garam masala with the spices, and used cayenne to really give it some kick. I made a large amount, so I added everything to taste, but I think I ended up using alot of curry also.

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MIKMORG

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Reviewed: Sep. 12, 2004

I found this to be really tasty and easy. I used probably double the curry called for, and added probably close to the same amount of chili powder. I didn't have the exact vegetables on hand, but I had planned on leaving the asparagus out anyway since I don't like it. Instead, I used some frozen stirfry-style veggies that I had, which contained pea pods, red peppers, babycorn, carrots and bamboo shoots. I did have fresh green onions to use, however. I used regular white rice instead of jasmine, since to me, jasmine rice tastes like drinking perfume. ;) Overall, I loved this recipe and will definitely make it again.

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Sola

Cooking Level: Expert

Living In: Spokane, Washington, USA

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Reviewed: Apr. 6, 2004

I liked this; however, I doctored it up quite a bit. I precooked the vegetables on some medium heat in some chicken broth before adding the chicken...I was afraid of too-crunchy vegetables. Incidentally, I had no green onions and just chopped up a regular brown onion I had in the pantry. It was fine. I also added some chili pepper and some red chili flakes to the curry powder for an extra kick. Salting to taste is a must. And I merely served it over sticky white rice which turned out just fine. My husband liked all the new and unusual tastes, textures and spices. Good recipe to mix things up!

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ALLISONHALEY

Cooking Level: Intermediate

Living In: Napa, California, USA

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Reviewed: Mar. 18, 2004

Good for a quick dinner, but no real coconut flavor. I added a fourth teaspoon of cayenne, and almost-cooked the vegetables before adding them so they'd be done.

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Sarah Gartland

Cooking Level: Expert

Living In: Youngstown, Ohio, USA

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Reviewed: Feb. 10, 2004

Good recipe. I used baby carrots instead of shredded carrots, and used only half of the coconut milk. Also added chili powder to give it a kick. It turned out pretty well.

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LONESTAR1

Cooking Level: Intermediate

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Reviewed: Dec. 3, 2003

This recipie is extremly easy. The key to the taste is getting the right chili powder..I suggest going to an indian/chinese ethnic store to find the right chili powder. To make this recipie simple buy a simply ready made stir fry mix!

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SHIVANI64

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Reviewed: Oct. 10, 2003

This was really bland. It needed a lot of salt and something else that we couldn't figure out.

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NFARBOTKO

Cooking Level: Intermediate

Home Town: Roswell, Georgia, USA

Living In: Cumming, Georgia, USA

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Reviewed: May 11, 2003

what a wonderfully romantic addition to a romantic day on the beach... a glass of wine... chicken curry.. watching the sun set from the Patio...mmmm The addition of salt, garam masala and full fat coconut milk do the trick... cilantro and lemon grass really kick it up... lemon sorbet with a Tbl of Vodka for dessert..mmmm

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"A Type" Steph

Cooking Level: Expert

Home Town: Cleveland, Mississippi, USA

Living In: Dallas, Texas, USA

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Reviewed: Jan. 10, 2003

This recipe is quite good, we made a couple of minor changes. We steamed the asparagus, pea pods and carrots, otherwise they were just too hard. Also julienned the snow peas, and it was great.

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Kate Fisher

Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA

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Reviewed: Nov. 9, 2002

Good recipe, but regular curry powder doesn't make this taste anything like a Thai curry. Regular curry powder is, from my experience, more of an Indian curry flavor. My husband and I ate a yellow curry dish at a Thai restaurant just a few days before making this recipe, and it was nothing like the dish we made at home. Even though it was not much of a Thai curry, though, it was still good!

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Maggie

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Reviewed: Oct. 12, 2002

When I read this recipe I thought "Hmmm...no salt???" I knew it would be too bland for me if I made it that way. I'm all about high blood pressure (just kidding) ;) Anyway, I added about a tsp of salt to the chicken and curry powder as well as a little cayenne pepper. As I sauteed the chicken I added about two tsp of fish sauce (what is Thai food without fish sauce??) I didn't have any jasmine rice on hand so I used short grain sticky rice and oh my goodness...the way that coconut sauce melds with the rice is pure ambrosia! I also wouldn't say this is a lower fat recipe, if you use a can of regular coconut milk as the recipe states it is nearly pure fat! 12 grams per serving to be exact...but we live once, and I personally wouldn't substitute low fat coconut milk in this recipe...so I'm all about clogging my arteries as well LOL but who cares, this was DELICIOUS! Thank you!

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ROKMELON

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Reviewed: Sep. 18, 2002

I thought this was very yummy. I used a bit more curry powder (hot madras) and used green beans, carrot slices, red peppers, and potatoes like a dish in the thai restaurant I like does. My husband thought it was good, but said there was something missing. It was fairly healthy with the lite coconut milk and veggies. Easy to make especially since you don't have to marinate ahead of time. Thanks for the recipe.

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MIASTR

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Reviewed: Aug. 22, 2002

This recipe was okay. I think it has a lot of potential, though. I would use less rice. I would also use more/different vegetables: broccoli florets, red pepper and, perhaps, baby carrots instead of shredded carrot (which did nothing for flavour nor presentation). The delicate flavour of aspragus was overshadowed by the curry so I will omit it next time (especially since asparagus isn't cheap). Lastly, I would use non-lite coconut milk. I had a can of lite coconut milk and I think it has less flavour. It might be worth the calories to use the real stuff. I look forward to trying this recipe again (with some modifications). We really enjoyed the chicken. It was very moist.

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CATALOGRRR

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Jun. 20, 2001

We were looking for something different and this is certainly it. I was confused right away because the ingredient list said curry paste but cooking instructions said curry powder. I bought the paste just for this recipe and we loved the flavor. Also, unless jasmine rice cooks up different, I used 1 1/3 cup dry basmati rice and made a big bowl of rice pudding with the leftover rice. My 11 year old hated it and he is usually pretty open minded with my cooking.

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Jodi

Cooking Level: Expert

Living In: Dubuque, Iowa, USA

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Reviewed: May 13, 2001

Delicious! I varied the vegetables for what I had, but it's definitely a favourite new recipe. I love the use of asparagus.

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NANCYARBUCKLE

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Reviewed: Apr. 29, 2001

Very easy, quick and with great results !! I used green curry paste and added some fresh cilantro. Will make often.

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LUCIE H.

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Reviewed: Jun. 1, 2000

This dish is *delicious*, looks great and is *incredibly* easy to make. I've made it twice in the last week to 'great applause' and am looking forward to serving it to friends this weekend. I love recipes like this, - try it - you won't be disappointed....... Geraldine

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GLOFTUS

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Thai Coconut Chicken

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