Reviewed: Jan. 30, 2006

easy and tasty recipe. i added some dried thai red chiles to the sauce... whoo, it was hot.

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Reviewer:

imoverit

Cooking Level: Intermediate

Home Town: Tacoma, Washington, USA

Living In: Kent, Washington, USA

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Reviewed: Nov. 10, 2005

Simple, easy and tasty.

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HM Cheng

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Reviewed: Aug. 19, 2005

Simply excellent! I made no changes whatsoever and the meal was top rate. I've passed this one along to family.

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Jan

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Reviewed: Aug. 2, 2005

This recipie was amazing. It as my first time cooking a curry and this was incredible. I doubled the chicken and halved the curry paste and it seemed to turn out just right as per other reviews. This one is a winner!

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10 users found this review helpful

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Brett

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Reviewed: Jun. 27, 2005

This recipe yields a lot of sauce which will most likely go to waste for me. I did not add the veggies as I didn't have time to prepare them. However, this dish turned out okay. It was a bit bland until I added some soy sauce. The soy sauce gave it a good depth of flavor. After the soy sauce was added, it was quite yummy.

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FROSTYBEARA

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Reviewed: Jun. 23, 2005

This was spectacular. I halved the recipe (not using the tool here, but just winging it), so I don't know exacty how much of the curry paste I used, but it was deliciously spicy, and the tingle didn't leave my lips for a good long time. That's the sign of a good dish! I agree that it's not enough chicken, so I'd increase that a bit. I used skinless, boneless thighs rather than breasts; for this sort of dish I like the texture better. I also used lite coconut milk; doesn't make any difference to the flavor. Thanks for an excellent recipe that I'll make again and again!

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Reviewer:

Robin Seidel

Cooking Level: Expert

Living In: Blairstown, New Jersey, USA

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Reviewed: May 24, 2005

My husband and I love spicy food, but using 1/4 cup of red curry paste rendered this dish virtually inedible! I might try it

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DILEVISON

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Reviewed: May 24, 2005

This had wonderful flavor! I used lite coconut milk & replaced the chicken with tofu. And we like things spicy, so I doubled the curry paste! Fantastic!!

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Reviewer:

Christine

Cooking Level: Intermediate

Home Town: Terrace, British Columbia, Canada

Living In: Smithers, British Columbia, Canada

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Reviewed: May 23, 2005

I'm from a rural area in Michigan and we only have one Thai restaurant. This recipe is exactly like the great food we get there. Thank you so much for sharing this...I'm sure this will be a regular in my home.

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DROE1

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Reviewed: May 22, 2005

Reading thru this recipe it sounded good, however seems like VERY little chicken for 6 servings and a LOT of chili paste--like the comments ahead of mine--plan to try it with modificatiion

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Reviewer:

mom42

Home Town: Pullman, Washington, USA

Living In: Kalamazoo, Michigan, USA

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Reviewed: May 21, 2005

This recipe was awesome. I made it for my inlaws last night and everyone raved about it. I did make a couple of changes. I used three chicken breasts instead of one, and I only used 2 tsp. of red curry paste. Even with only 2 tsp. the dish was still plenty hot. Next time I make this, I will substitute shrimp for the chicken for a change. Thanks for the great recipe.

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28 users found this review helpful