The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 31, 2009
Made it last night and it was great - today reheated - even though hotter, was even better. Grapes are another great fruit for this dish. Did it with Green curry paste (buy at the Asian Market and not the grocery store if you can - much cheaper).
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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: Oct. 25, 2009
Delicious! I cooked the chicken first so it wouldn't take so long (I was starving and couldn't wait) and then added it to the milk mixture in the wok. And I only used one Tablespoon of curry paste and there was absolutely no heat/spicy hotness. Next time I'll use two tablespoons. SO good!
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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: Oct. 24, 2009
Loved it!!! Used most of suggestions and it turned out wonderful. Thanks!
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Cooking Level: Expert

Home Town: Kansas City, Kansas, USA
Living In: Shawnee, Kansas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 16, 2009
This is a very tasty dish. I read the reviews before cooking it, and I made the following changes: (1) I didn't know whether I had concentrated chili paste but I think I did - I used two tablespoons and it was a very spicy curry; (2) I used 1 1/2 cans of light coconut milk; (3) I only used one tablespoon of fish sauce - I think 3, given the fish sauce, I have, would be too much; (4) I used a full red bell pepper and a full green bell pepper; (5) I used pineapple from a can and instead of adding sugar, I just added the juice from the can; (6) I added an 8 ounce can of water chestnuts; (7) I followed what another reviewer said and heated a tablespoon of oil before adding the chili paste by itself and whisking it quickly until it frothed up. I ignored the rice instructions and just made the jasmine rice the way I normally do - one cup of rice to 1 and 1/2 cups of water. The sauce was perhaps a little thin; I doubtless could have thickened it with a slurry of water and cornstarch or flour, but I try to avoid doing that where possible. But it was a delicious curry. Next time I'll lower the chili paste to one tablespoon so as to take it easy on my mouth. I love a hot curry, and it was just at the limit of what I can eat.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 7, 2009
Very good! Loved this and so did my boyfriend!!! My Safeway didn't sell red curry paste so substituted pineapple salsa instead but still worked out great. Didn't exactly love the bamboo shoots and added carrots the second time we had it. Great, easy recipe though. Definitely would recommend this to anyone.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 15, 2009
I loved this! It tasted just like the restaurant. I halved the recipe for me and my husband. The only thing I did different was that I pounded the chicken breast thin and then cut it into strips, because that is what they did at the restaurant I saw this at. I used Brown Basmati rice to make it somewhat-healthy. Thanks so much for this recipe!! I was craving this for DAYS.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Aug. 27, 2009
Made this last night for guests and everyone loved it! It tastes autentically Thai and yet was simple to make. I had no bamboo shoots and so substituted Bean sprouts and they worked fine. I made extra rice as well to finish up all the yummy sauce. =)
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Cooking Level: Intermediate

Home Town: Reading, Pennsylvania, USA
Living In: Virginia Beach, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Aug. 26, 2009
A simple recipe - which is what I needed to introduce myself to Thai cooking. Halved it, and easily got 4 servings (but needed extra rice).
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Cooking Level: Intermediate

Home Town: Paradise Hill, Saskatchewan, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Aug. 22, 2009
delicious
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Aug. 22, 2009
I was very impressed with this recipe! It was the closest thing I found to a pineapple curry I had at a restaurant :) I wouldn't change a thing!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Aug. 12, 2009
Made this tonight...was a huge hit. I added fresh pineapple and a bit of the juice too.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Aug. 11, 2009
This was really easy to make and tasted good for a quick weeknight meal. I served this with green beans and carrots. The sauce had a lovely flavour and the pineapple stopped it from being too spicy.
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Cooking Level: Intermediate

Home Town: Dunedin, Otago, New Zealand

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Aug. 9, 2009
this recipe was so simple and very flavorful.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Aug. 8, 2009
I didn't follow the direction completely but it still turned out well. I only used 1 can of coconut milk (I never cooked with it before and my hubby wasn't too excited about it), about 3/5 of S&B Golden Curry package(couldn't find red curry paste), and 2.5 tablespoons of fish sauce. I thought it turned out a little too sweet, and would probably omit sugar next time. Pineapple would help to sweeten the curry anyway. I would definitely amp up the amount of curry too since I prefer it to be more spicy!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Jul. 18, 2009
This is good. I added one can of chicken broth to increase amount of sauce and to make it more like a thick soup. I baked the chicken first and substited brown sugar for the white sugar.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jul. 11, 2009
Great recipe. If you can't find red curry paste, buy the red thai curry sauce in the glass jar pre-made, and omit the coconut milk, fish sauce, and sugar. It won't be the same but it will be darn close and cheaper.
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Cooking Level: Intermediate

Home Town: Berwyn, Illinois, USA
Living In: Vernon Hills, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jul. 2, 2009
Ahhh, my tastebuds are rejoicing! This was amazing, and tasted just like the curry I get at our local Thai favorite. For those that like to freeze things, this freezes and reheats beautifully. I do it in individual portions and heat one up for lunch. I followed the ingredients exactly, but did it in a regular saucepan. I did not find the wok necessary. The 1/4 cup of red curry paste was just the right amount of heat, in my opinion, and I don't like things too spicy. I was nervous about that much fish sauce, but it also was perfect. Delicious! Thank you so much for the amazing recipe! For those that like to freeze things, this freezes and reheats beautifully. I do it in individual portions and heat one up for lunch.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jun. 25, 2009
We cooked it exactly as the recipe recommended, and it was a hit! Everyone really enjoyed it, even the kids. And as the other reviewers noted, use less curry if you aren't a fan of spicy food.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jun. 25, 2009
this was excellent! my family loved it! i used probably 1/3 cup of the red curry paste which made it just a little too spicy. we like spicy but this was a little much. i'll stick with 1/4 cup next time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jun. 21, 2009
I love this recipe. I used green curry instead of red, added water chestnuts, sesame chili oil(which maked it hotter), minced ginger, and hot mustard. I deleted the peppers and doubled the pineapple. THis is my husbands favorite!
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