The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Oct. 17, 2008
My husband and I love Thai food. I was very pleased to find this recipe. As other reviewers have suggested, I use brown sugar instead of white sugar. I omit fish sauce as I just can't get over the smell and add some bamboo shoots. I make this at least 3 times a month. Sometimes I use red curry. This is a very easy dish to make.
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Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
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Reviewed: Oct. 12, 2008
I added vegetables (red and yellow peppers, asparagus, carrot, bamboo shoots) and used thin pork slices and 6 prawns instead of 1 pound of chicken. I did add a handful of Thai Basil at the end just because I have heaps on hand. I am personally not a big fan of Thai curries, but I think this is the best one I've ever tasted and my partner thinks it deserves a 5 even though it's not the best he's ever had.
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Ivy
Photo by Ivy

Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.58 star rating.
Reviewed: Sep. 28, 2008
Could someone tell me if fish sauce is the same thing as oyster sauce? And for Dark Soya Sauce, will plain old regular soya sauce be the same thing? Thanks
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Sue

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Sep. 25, 2008
This is an amazing dish! It is by far one of the best recipes that I have tried from this site. I followed it to the letter and a chopped red and green pepper for nutrition and color. Everyone at the dinner table just gobbled this up. I cant say enough about this recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Sep. 13, 2008
Alert! I made a veggie version with lots of additions: Just like my fave Thai restaurant! I made a veggie version of this recipe by following it after heating the green curry paste. I used 5 ounces of tofu rubbed with a tiny bit of sesame oil and the teaspoon of ginger the recipe called for. I also added fresh basil, sweet peas, mini-corn, and bamboo strips. I served it over brown basmati rice capped with chopped peanuts, green onion, and cilantro. I will definitely make this again!
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Photo by Lisa D-O

Cooking Level: Intermediate

Home Town: Windsor, Ontario, Canada
Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Sep. 9, 2008
This is a fantastic recipe. It tastes just like just like it came from an authentic Thai restaurant.
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luc

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Sep. 9, 2008
I love curries, and I have made many. This one is the best I have ever made. I made two minor changes. First, I could not find fish sauce in my little town, so I just subbed extra soy sauce. Second, I added a sliced red bell pepper for color and taste. The chicken soaked in soy sauce and then coated in flour and stir fried was so tender and juicy. The curry was perfect... not too hot and not too mild. This will be on my regular rotation!
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Photo by LauraKKH

Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA
Living In: White Stone, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Sep. 5, 2008
Absolutely delicious!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Aug. 25, 2008
Soooo good, and so easy to prepare. Excellent for a meal where you want to impress! I used THAI KITCHEN brand curry paste, and used almost the entire small jar, probably at least 3 TBS. I cut sugar down to 1 TBS instead of 2, added bamboo shoots and a few frozen peas. BF loved this meal! (Although i DID screw up the rice.)haha Definitely a keeper. Yum.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Aug. 16, 2008
Excellent recipe!!! I followed it to the T. The only thing I did was tone down the spice for my kids by adding a bit of cream which made it even much creamier.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jun. 26, 2008
I had tried to make Thai green curry chicken before, because it's my favorite dish at my favorite restaurant. I had been unsuccessful, until this recipe. This tasted almost exactly like the one in the restaurant! I did add some red bell pepper and some bamboo shoots as well. I'm going to make it again in a few days for my friend who also loves Thai food.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.58 star rating.
Reviewed: Jun. 8, 2008
Good but it just lacks the flavor of real Thai food.
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Photo by flowwolf

Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Jun. 6, 2008
Pretty tasty. I was worried when I first started cooking this - the sauce was really thin - but it thickened nicely as it cooked, and had great flavor. I'll make it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jun. 2, 2008
I always have bad luck when attempting curry chicken, but THANKS TO YOU, I finally found a winning recipe!! This was actually more flavorful than at my favorite Thai restaurant! I used three tablespoons of Thai Kitchen Green Curry Paste, and in turn made a heavenly dish! THANK YOU, THANK YOU!
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Cooking Level: Beginning

Home Town: Prescott, Arizona, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.58 star rating.
Reviewed: May 23, 2008
I have recently lost 24 lbs. since Feb. 2nd so this is how I converted the recipe to lower fat and more nutrition. I cooked my organic chicken in organic chicken broth on low till done with ginger, green onions and garlic in the chicken broth. Because of that I did not use the flour or oil. I used lite coconut milk instead of regular. I boiled down the chicken broth solution, cocnut milk to 1/2 its original which intensifies flavor and added curry paste and other ingredients. I used brown rice. Instead of white sugar I used raw and less of it or omitted it all together.I cooked the rice in the organic chicken broth instaed of water.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: May 19, 2008
Yummo! It's a very authentic-tasting Thai curry chicken. Warning: the green curry paste varies A LOT by brand. I used Maesri brand: VERY hot (and we love hot foods). I only used 1.5 tbsp which was plenty. Also, the coconut milk should be a full-fat (not low fat) and also varies quite a bit by brand. I prefer the Chaokoh brand which is nice & thick. Both of these brands should be available at any decent Asian market. A couple of changes I made: 1. used boneless chicken thighs (not as dry as breast meat), 2. reduced sugar to 1 tsp. I also added carrots, onions, and peas (gotta sneak those vegies ;) This one's a keeper.
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Photo by luv2cook

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA
Living In: Bel Air, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: May 13, 2008
I was afraid of making curry for the first time but everything turned out perfect. Only used 1 tbsp of curry because I dont like spicy things. While the garlic and curry were simmering I threw in some chopped carrots and sweet onion. I wanted a thicker sauce so in the end I added a little bit of corn starch. I had to make extra rice because I refused to throw away the leftovers.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: May 9, 2008
I made this last night for supper and it was wonderful. I marinated the chicken soy sauce for a while then cooked it very slowly in the microwave as I was going out. Took a very little time to put all the other ingredients together before adding the chicken back in. Did not feel it needed the sugar. Did add baby corn and sliced water chestnuts for some texture. This one is a keeper, thank you.
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Photo by KimB

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Apr. 23, 2008
Pretty awesome! I will make this again but I didn't think it was necessary to coat the chicken in the flour and soy. I used Thai Kitchen Green Curry Paste and the heat was definately lacking. (Update: I make this all the time and is one of the top recipes I have found on this site!)
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Apr. 23, 2008
This was absolutely fantastic!! The sauce was so addictive. I increased the curry to 3 Tablespoons, but it really is a matter of taste. Served with jasmine rice and stir fried peppers.
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RJ

Cooking Level: Intermediate

Living In: Salem, New Jersey, USA

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