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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Katrina

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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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shibbygibby7

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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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VesHeill

Cooking Level: Intermediate

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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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priscilla arzivian

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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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Heleni

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Reviewed: Jan. 23, 2009

Excellent recipe! I had everything but the green onion and fish oil on hand so instead I used onion, red bell pepper and celery. I used maybe 1 tbls of the curry and it ended up being too much. I recently found out maple syrup can help cut spice so I used some and also added a bit more soy sauce and it ended up perfect. My husband actually said it was as good as any of the curry dishes at our fave Thai restaurant, which says a lot cuz that restaurant is amazing!

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treemama

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Reviewed: Jan. 21, 2009

Very nice green curry. I added some chopped onion, sliced zucchini, sliced red bell pepper and coarsely sliced fresh basil (at the very end) to make it more like the restaurant style green curries. I'm planning on trying this again with different meats.

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K3CH

Cooking Level: Expert

Home Town: Ferndale, Washington, USA

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Reviewed: Jan. 20, 2009

This was my first attempt at making Thai green curry, and this recipe was a good base. I think it heavily depends on the curry paste you have, b/c they vary significantly by flavor and heat. My green curry paste was not very hot, but was flavorful, so even though I increased the amount of curry paste, the dish was missing heat for me. Next time I'll add Thai chili peppers with this particular curry paste. I added lemongrass (cut into large pieces so you can easily remove them before eating), Thai basil (totally essential!!), carrots, and red pepper. I also tried making coconut rice by putting coconut milk into the rice cooker. It was mildly fragrant with coconut, so I might tweak with that more. With the added ingredients I think the curry had a lot more dimension, texture, and flavor, but needed more spicy/heat boost to compare to the Thai curries I had in Thailand! Will add more curry paste and chili pepper next time... or try a different brand of curry paste.

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w

Cooking Level: Intermediate

Home Town: Princeton, New Jersey, USA

Living In: San Francisco, California, USA

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Reviewed: Jan. 14, 2009

This makes very authentic tasting Thai food! I have made it numerous times now and everyone just loves it. The only thing I changed was adding only 1 TBSP of white sugar like many suggested. I throw frozen peas in and it is an awesome curry. If you let this sit for a little it actually thickens up nicely and is great for leftovers the next day (that is if you have any!)

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sweet1

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Reviewed: Jan. 9, 2009

Thanks so much for a great thai green curry recipe! I also love to put in eggplant, cauliflower, and bamboo shoots, stir frying them a bit with the chicken. Obviously this recipe will depend on what type of green curry paste you get, but I've found the most popular brands at Chinese supermarkets all do the trick. Quite often I prefer my curry with a bit more kick/spiciness so I add some fresh red peppers.

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Steph

Cooking Level: Beginning

Home Town: Toronto, Ontario, Canada

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Reviewed: Jan. 4, 2009

So good! Made it for a friend, she insisted I make it again for her and her husband (who loves spicy food). It was made for me (the 1st time I had it) by a friend, who used potatoes in the recipe. I think it's fantastic either way! I must insist on Jasmine rice in this recipe...IT IS SO GOOD! I've never used the sugar in the recipe, but I do use everything else, including fish oil. I could go on and on, but please, please, please try it for yourself, you won't regret it. Thanks to the person who submitted this. It has allowed me to impress both friends and co-workers over and over again. Next time I do intend to double the sauce and cook it in a wok.

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nick77

Cooking Level: Intermediate

Living In: Charleston, South Carolina, USA

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Reviewed: Jan. 3, 2009

Love this dish. I took the advice of others and used boneless/skinless chicken thighs instead of breasts. I also used only one can of coconut milk + the balance in chicken broth to make the 2 cups. Reduced the sugar(used palm instead of white) a little, and added a pinch of coarse salt. I also added cubed/peeled chinese eggplant and sliced carrots with the coconut milk. And stirred in torn pieces of chinese basil at the end.

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Stacy

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Reviewed: Dec. 19, 2008

This recipe is *so* good. I ended up putting in a little more curry paste because I like my curry spicy . . . but other than that, I made this recipe by the book and it turned out delicious. :)

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cyncyncyn

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Reviewed: Dec. 10, 2008

This recipe was great! I have never cooked Thai food before and it was SUPER easy! I added some bamboo shoots, water chestnuts, and snow peas.

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compugin

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Reviewed: Dec. 8, 2008

Credit to the Chef - this is an execellent receipe. The weights, measures and cooking times are all bang on so really no need to improvise! I've cooked this a few times now and suggest for more bang for buck you add 1 fresh lemon grass stalk (reveal the white stalk center and crush with the flat of a knife)instead of sugar and cut back the coconut milk to 400ml adding 75ml of chicken stock as well. Use boneless chicken thighs instead of breast. All this really intensifies the flavours!!

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Steveroller

Cooking Level: Expert

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Reviewed: Nov. 24, 2008

AWESOME! Just like we were eating out. Not quite spicy enough for me and my husband so we added some red pepper; however, the kids (4 and 6) loved it. THANKS!

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NicRachelAbi'sMom

Cooking Level: Expert

Home Town: Fort Scott, Kansas, USA

Living In: Leavenworth, Kansas, USA

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Reviewed: Nov. 17, 2008

OMG SO GOOD!!!

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Valerie

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Reviewed: Nov. 11, 2008

fan-flipping-tastic...well worth the prep work and time it took. we quadrupled the recipe and it still turned out great with lots left over to freeze up. we've used the frozen portions and they were just as good. we added some veggies, zucchini and long green beans as this is how we are used to it. this recipe is definitely a keeper.

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notmartha

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Reviewed: Nov. 9, 2008

I added carrots and some frozen veggies, it was just as good as any Thai restaurant's green curry! One can of coconut milk worked perfectly.

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Deb H.

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Reviewed: Oct. 21, 2008

This recipe is wonderful. I do think the curry paste must vary considerably in hotness, as the first time I made this, I used 2 T. of paste and it was so hot that I was the only one in my family that could eat (and we eat lots of spicy foods). Next time, I cut the amount of paste to 1 T. and it was perfect, very spicy but not burn-your-mouth-off hot. I will be making this regularly.

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OYERB

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Thai Green Curry Chicken

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