Reviewed: Jan. 6, 2008

The green curry paste that you select can either make or break this dish. Go to your Asian store and pick up some authentic green curry paste...don't substitute the stuff you buy at the local grocery market. It'll make a huge difference!

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Shelley

Cooking Level: Intermediate

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Reviewed: Jan. 2, 2008

WOW! My wife winced when I said I was making this dish and it included fish sauce. I made this dish and boy was she surprised! To my surprise she absolutely loved it. I have to say this was a very simple and tasty meal.

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mgjplj

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Reviewed: Dec. 18, 2007

Delicious!

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Jonathan

Cooking Level: Expert

Home Town: Lynchburg, Virginia, USA

Living In: New York, New York, USA

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Reviewed: Dec. 10, 2007

This was easy for a beginner like me and it came out tasty. However, it did not have enough kick in it, so I would add more curry paste next time. Also, I agree with another reviewer that it was too sweet, so next time I will put in less sugar (I used white sugar). I served this with white rice.

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Anna

Cooking Level: Beginning

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Reviewed: Dec. 9, 2007

I used green curry paste and had to add a bunch extra to get the flavors perfect. Also added frozen bell peppers and peas. Served over jasmine brown rice. It was a big hit!

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coconutter

Cooking Level: Intermediate

Home Town: Madison, Alabama, USA

Living In: Kaneohe, Hawaii, USA

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Reviewed: Dec. 2, 2007

Mmmm... We LOVED this! I don't like things to be too spicy (as I know that some Thai foods are spicier than I can handle) and this was perfect. I even added more of the green curry paste than the recipe called for and it was so good! My kids even liked it! Great recipe!

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Blestmom4

Cooking Level: Expert

Living In: Orlando, Florida, USA

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Reviewed: Dec. 1, 2007

I'm definitely going to make this again. I followed the recipe exactly; the chicken turned out really juicy and the flavor was great. For a little color I added about 1 cup of frozen peas and carrots. My boyfriend and I both agreed it was a little on the spicy side so the next time I make it, I'll probably half the amount of curry.

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Mary

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Nov. 27, 2007

I added a couple of shallots and two serranos (I know they're not thai, but I like things very hot. Asian markets might have thai peppers.) I also reduced the sugar to about 1 tbsp and served it over brown rice. It turned out really well.

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Dancinghawk

Cooking Level: Beginning

Living In: Salt Lake City, Utah, USA

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Reviewed: Nov. 27, 2007

Excellent!!

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Zita

Cooking Level: Intermediate

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Reviewed: Oct. 26, 2007

Sensational! I loved how the chicken was coated before cooking it. I'll be doing that to the chicken in my other curries now too. My husband loved it just as much as I did. I used 1 can of lowfat coconut milk and it worked perfectly. Other than that I followed the recipe exactly. I'll be making this again very soon. Thanks.

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MILKLISSA79

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Oct. 15, 2007

This was so good. I dont have much experience with curries, and I didnt have quite the ingredients called for (all I had was curry seasoning powder - salt free) so I wasnt sure how it would work. It was wonderful. I just kept adding the powdered spice until it was just right. Not sure if it ended up being "yellow" curry though. It looked yellow to me. Very good, easy recipe. Will definately use again and again.

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amy

Home Town: Bellingham, Washington, USA

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Reviewed: Sep. 24, 2007

This was wonderful! The only reason that I gave it 4 stars was because this was my first attempt at making any kind of Curry. It was sooo simple and really delicious. I did add some veggies (chopped broccoli, water chestnuts and red peppers) for some extra flavor and color. Excellent!

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Lauren F

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Reviewed: Sep. 21, 2007

I don't include flour or soy sauce when making these curries. I like the lighter taste you get that way. I doubled the green curry. This dish is super easy to make and great if you don't have a lot of time.

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Jane Lightle

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Reviewed: Sep. 17, 2007

Very tasty! I served it at a book club party and it got great reviews. I doubled the green curry paste as others have suggested (it may depend on the brand you use, so be careful) and I also used cane sugar for a more "natural" flavour. I used less sugar the second time around as I prefer dishes like these slightly less sweet in order to bring out the other flavours. Thanks for a great recipe!

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zuan

Cooking Level: Intermediate

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Reviewed: Sep. 16, 2007

This recipe is fantastic! The chicken is extremely flavourful - definitely a keeper. Loved it, loved it, loved it.

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EUROMAC

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Blonay, Vaud, Switzerland

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Reviewed: Aug. 26, 2007

This recipe was easy and delicious. Cilantro was the perfect garnish. I added eggplant and zucchini cooked in olive oil. Yum!

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emilychops

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Reviewed: Aug. 24, 2007

I would give this recipe 10 stars if I could! We have two really good Thai restaurants in our area and this recipe tops any of their green curry dishes. I followed the recipe exactly, used Jasmine rice, it was absolutely perfect. My husband RAVED about it, we brought leftovers for lunch the next day. I think this sauce would also be very good on fish, like tilapia or another mild white fish, maybe even salmon. This was just perfect!

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