This was very good. For me, it was important that I used quality coconut milk, such as "A Taste of Thai" coconut milk. Also, I used the curry from the Asian market, for authenticity. I also garnished my dish with cilantro and lime juice. That made the dish excellent! Thank you for sharing the recipe.

I thought this was pretty good. Next time I will leave out the sugar. The red paste worked out just fine, although mine did not say "concentrate" on the bottle anywhere. I might try putting in some other vegis too next time. My hubby and I both liked it!

This was a great way to get my boyfriend eating pinapple. We thought that this recipe was fantastic. I am a beginner cook and trying to get better. I don't get a lot of "that was a GREAT dinner, baby", but I followed the recipe to a tee and got complimented on this dish!

Not as spicy as I would have liked it to be but a good base recipe for me to experiment with. I didn't have any trouble with the sauce thickness by using only 1 can of coconut milk and really boiling it for the full time stated in the recipe.

Very impressed with this as i've tried several thai recipes that are not good. I used light coconut milk as another reviewer suggested and it was great.

Great dish. I forgot the pineapple but did add the flour like someone mentioned. Really good. I like things hot so I actually used a little over a .25cup of concentrated paste. Probably not for most people but don't be shy about the paste despite what others said.... again though I like stuff HOT.

I had to substitute water chestnuts for the bamboo shoots as my grocer didn't carry the bamboo. Other than that I made the recipe as is. This recipe was amazingly good! Even my daughter (who is VERY fussy) came back for seconds. I will definitely make this again.

An excellent dish. I'm not sure if I did something wrong, since my sauce was red but I assume it was because the curry paste was red and I only used one can of cononut milk, as several reviewers suggested. I also thickened the sauce with flour and water, since I enjoy a thicker sauce. The flavors were wonderful and everyone loved it. It made plenty so we had leftovers but those leftovers barely made it through the night as everyone nibbled on plate after plate all through the evening. I did not have bamboo shoots or water chestnuts but I actually missed them since I know the crunch would have been a nice touch to the dish. I'm definitely going to make this again, as I have had multiple requests from my family since making it last week. I'm surprised that even my 21 month old liked it, since he is a really picky eater. Anything that gets him to eat is a keeper!

This recipe is OK, but when I was in Thailand I learned the Thai style of making curry in a cooking class. For a much more authentic taste, do this: First step: Sautee the curry paste in vegetable oil, then add the meat. At this point, you're only cooking the paste and the chicken in oil. This "activates" the spices in the paste. After the meat starts to cook (about halfway done) add the coconut milk. This method makes the curry much more flavorful. Trust me on this. I learned it from a Thai chef, and it works. Also, if you can get your hands on some Kaffir lime leaves (also called bergamot) use them--add a few leaves chopped finely into the curry just when it's done. This is an essential ingredient in Thai cooking.

My husband and I loved this recipe! My kids are a little fussy and didn't love it but we did, I'd make it again!

i changed a few things... it was very very delicious! first of all, i used sliced water chestnuts instead of bamboo shoots cos that is what i had on hand and i am not a huge fan of bamboo anyway. secondly, only one can of coconut milk and i did thicken it the last 5 or 7 minutes. i didn't want to use the pineapple chunks so i used about 3/4 cup of pineapple juice and about 2 tbsp of cornstarch to thicken the juice. added all to the curry mix and let it simmer the last 5 to 10 minutes. mmmm. i also left out the peppers since we are allergic to them. as for the red curry paste, i have to agree...i got mine at the local grocery (i live in hawaii and the asian choices are many) so i only used about 1.5 tbsp of the red curry paste. it was plenty. i may add another 1/2 tbsp next time i make this dish just to add a little fire to the dish. also, i served it with fried rice rather than white, because that is what my family wanted. this was as good as the yellow chicken curry i had at a local thai place in kona. and.... cheaper! woo hoo!

Everyone in my family loved this dish. Even my 5 year old son loved it and asked for another bowl.

I liked this, this isn't for anyone who has a narrow palette though. I added mushrooms, shredded carrot, sugar snap peas and water chestnuts to beef it up a little. I will make it again.

I thought this dish was just ok, however my husband loved it. I think next time I will tweek the sauce to make it more creamy.

I didn't exactly follow the recipe, but with the member reviews it was definitely a 5! I made(good for 2 healthy servings)it with 1 can coconut milk and 2 tsp. green curry paste,followed review about mixing curry with vegetable oil first. Used shrimp and ~6 oz. frozen vegetables, used member advice to thicken (2 tbs. flour with 2 tbs. water- mix in cup and then add to sauce at end if not thick enough for you)and added pineapple at very end! Plan on adding a little garlic, basil, and fish sauce next time- Then it just might be perfection!

This was a great recipe. I followed the recipe exactly. My husband said it was even better then the restaurants. We will be making this again!!!

Followed previous reviewers advice and only used 1 can of coconut milk, it tasted good but there wasn't enough sauce for all 2 cups of rice. I used 3 tsp. of red curry powder but it wasn't spicy at all, needed a lot more. I added carrots and water chestnuts. Even with my mistakes this was an excellent recipe, very quick and easy to make.

This was great! I made a few small adjustments based on ingredients on hand and opted to use only one can of light coconut milk since 2 seemed like way too much. I only had green curry paste and used 2 tbsp instead of the 1/4 cup after reading other reviews. I reduced both the fish sauce & sugar to 2 tbsp each and used green pepper, bean sprouts and snow peas as that's what I had on hand. Served over brown basmati!