The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 29, 2009
So yummy, better then on Koh San Road! I add zuchini, brocolli and mushrooms. I also add a stalk of lemon grass while it's cooking, and a squeeze of lime, and sprinkle of fresh cilantro before serving.
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Ali
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 17, 2009
This recipe is restaurant quality! I have made some thai dishes before that don't really taste like what you can get eating out, but this was fantastic! I added bell peppers, and would maybe add some thai chilies for spice (my green curry paste is not hot) I also add Avacado at the end.. it's wonderful with green curry! Easy to make, and delicious! Enjoy!!
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Kim

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 20, 2009
There ought to be a LAW against such a scrumptious dish! It was just delightful. So full of flavor. I have NEVER done curry but this was divine.. The only thing I didn't have was the fish sauce. It was so full of flavor. I made it with basmati rice and steamed broccoli. Definitely a winner.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 5, 2009
Very good, even without fish sauce and with a bit too much ginger (wow!). If you make it a bit too hot (like I did) so jasmine rice and naan really help to calm the heat...oh so good...naan...mmmm. The whole reason I made this was for an excuse to use naan and jasmine rice to sop up some tasty sauce, and it was worth it!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 1, 2009
Outstanding, Made this a couple of times,added asparagus, mange tout & baby corn. Did not add as much green curry paste, as my husband does not like it too hot. Nevertheless. I would highly recommend this recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Aug. 10, 2009
Quite good- the green curry I used is by the label called "Maesri" and I used about 1 1/2 tbls as opposed to two- it is quite "hot". I used one can of coconut milk, reduced the sugar to 1 tbls and added a chopped green pepper. Yes- I altered the recipe- but had I followed it exactly- I know it would have been too sweet- that's the reason for a 4 star- but it's all personal taste. I served it with Thai sticky rice and steamed broccoli--Easy and quick to make.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jul. 27, 2009
I added a few veggies and found that 1 can of coconut milk worked well for us, I also took the advice of luv2cook and used 1.5 tbs. of green curry and we thought it was perfect, it’s a keeper!! laus, Thank you for sharing!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Jul. 26, 2009
Very good recipe. My husband and I would not roll the chicken in soy sauce first, made a bit too strong of a soy flavor. The chicken browned is a wonderful idea. We chopped a bell pepper and a yellow onion and it was a great addition to an already great recipe. We will be serving this to guests very soon.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jul. 12, 2009
This was very good. I really like it. First time I made it, wasn't spicy enough. This time I made it, I doubled the curry paste. MUCH better. Oh, and I left out the soy sauce. Didn't use any. The kids even liked it better with double the curry paste. Thanks for a great recipe!
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The reviewer gave this recipe 1 stars. This recipe averages a 4.59 star rating.
Reviewed: Jul. 7, 2009
I guess I am in the minority on this one. Both my hubby and I agree it was not a good curry by any stretch. Very little curry taste. The fish and soy sauces were too strong as well. Quite mild for a curry, no zip like we prefer. Won't be making it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jun. 28, 2009
As I type,I am making this recipe for the 3rd time in 3 months! My husband loves it! I did add some veggies to it, and I also cut the curry in half..as the first time my son couldn't eat it because it was too spicy. We love it! thanks for the recipe!
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Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA
Living In: Batavia, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: May 27, 2009
I had never had this or made this before. This was excellent, everyone enjoyed, even the kids. Thanks for the recipe, a real keeper.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
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Reviewed: Apr. 30, 2009
This recipe is sooo good! I've made it several times already, and just found it a little while ago. I did alter the amount of coconut milk, because I only had one can, and I think it tastes great with that amount. It has a good consistency too. I haven't tried it with fish sauce yet, ( though I might later ) I just always forget to buy it, and I think it tastes great w/o it. Also, my husband isn't a big rice fan, and I like trying to lower carbs anywhere I can, so I serve it with some stir fried shredded cabbage. Wonderful! Oh, one more thing. I tried making this with low fat/cal coconut milk, and didn't notice any difference in the flavor, and I'm pretty sure it was about half the calories:)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Apr. 18, 2009
I was able to use fake chicken (made by Quorn) in place of real chicken to make this dish vegetarian! It tasted great!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Apr. 5, 2009
This turns out well except you have to completely leave out the soy sauce if you expect a greenish curry versus a brown curry. The soy affects both the flavor and the color in a very negative way. Leave out the soy and it turns out very well and is sooooo easy to make.
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Home Town: Calgary, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 29, 2009
I would give this recipe 10 stars if I could!!! It is fantastic as is! The only thing I would mention is that the first time I made it I used low fat coconut milk (it turned out great) but the second time I made it I used regular coconut milk and it was so much richer. However, for calorie counters, the low fat coconut milk works just fine. I would actually recommend doubling the recipe as I made it for three people and there were NO leftovers!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 16, 2009
We absolutely love this recipe, although we do make a few modifications with additional vegetables, etc. Tastes just like the restaurant!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 10, 2009
Excellent! I've tried to make Thai curries many times, and this is the first time I thought it was truly an authentic tasting meal. I followed the recipe almost exactly, only swapping out chicken thighs for the breast meat, and using 1 TBS of brown sugar instead of the 2 TBS of white sugar. At the end of the cooking time (and after I tasted how good it was!) I did add some peas and some sliced bamboo shoots to make it more of a complete meal, but it would have been good without. I also served it over brown jasmine rice to add a bit more fiber to the meal. I'll definitely be making this again, thanks!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Feb. 26, 2009
SOOO GOOD. I have had a lot of curry, and this is about as authentic to the chef. Don't leave anything out, even the fish sauce. My boyfriend just told me this meal just bumped me up a notch in tye cooking world. Thank you soo much!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Feb. 13, 2009
thank you so much, my husband couldnt stop raving how great this way. i'm keeping this one
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