The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 10, 2009
I really enjoyed this recipe. I am glad I can now get my Thai fix at home and not have to go out to eat! Thanks for sharing. I did not change a thing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 8, 2009
Excellent recipe! I had just been to a Thai restaurant in Vegas and was craving curry. This is very easy to make. Thank you to the poster!
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Cooking Level: Intermediate

Home Town: Jackson, Wyoming, USA
Living In: Bozeman, Montana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 6, 2009
Excellent and very authentic. Used just one tin of coconut milk and the sauce was nice and creamy. Added a Thai Red chilli to spice it up.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 5, 2009
I've made a number of curry recipes and this was fantastic. I was really surprised at the outcome based on the simple ingredients involved. I think that I was missing the fish sauce and sugar in the other recipes. I subbed potatoes for the chicken and everything turned out great. Just the right amount of heat, and the taste was to die for. The husband and I agreed that this was on par with curries we frequently order at Thai restaurants. Thank you!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 29, 2008
The only change I made was to use green curry instead of red.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
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Reviewed: Dec. 29, 2008
This was good, it just needs a little extra and I guess I'm not sure quite yet what that 'something' is. Sushi rice is also a good option if you don't have or can't find Jasmine. They have the same sticky texture. You could probably get by with one can of coconut milk if you want to reduce the caloric count of this meal. If it needs extra fluid add some wine, broth or water. I will make this again and add some sweet chili sauce to it! Thanks for the recipe!
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Photo by bizzymomma

Cooking Level: Intermediate

Home Town: Eden Prairie, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 8, 2008
If you like spicy curry you will need to add some chili oil or other heat. Tried dish with both regular and lite coconut milk but lite didn't have the right consistency. Half and half worked out fine though.
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JC

Cooking Level: Intermediate

Home Town: Puyallup, Washington, USA
Living In: Tacoma, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 21, 2008
This was amazing! I managed to mess up my rice (hand me down rice maker with no instruction booklet...), but still enjoyed a bowl of just plain curry...I think that speaks volumes for how good this is! Leftovers were great too. I ignored proportions on chicken and veggies and just added as much as I wanted for my tastes. I will definitely be making this again.
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Photo by Robs

Cooking Level: Expert

Living In: Fairbanks, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 19, 2008
I have never cooked Thai before and this tasted just like something I would enjoy at my favorite Thai restaurant! I omitted the pineapple from mine. I loved the spiciness - for people who can't handle the heat, you may want to cut down on the curry. Really enjoyed this one!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 13, 2008
So good! Unfortunately, we didn't have any curry paste, so we just replaced it with some curry powder... probably doesn't have the same affect, but it tasted incredible just the same! We also decreased the fish sauce to 1 T and didn't use sugar, like other reviews suggested.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 9, 2008
I used light coconut milk and it turned out well. Tweak the curry paste to your preference, add some fresh cracked pepper and it's just like being at your favorite Thai restaurant!
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Photo by Kalnems

Cooking Level: Intermediate

Home Town: Arlington, Virginia, USA
Living In: Richmond, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 24, 2008
my husband and i have been wanting a pineapple curry recipe for awhile now, this came close to our favorite back in Pittsburgh, PA. I used about 4 TBSP of red curry paste and only 1 TBSP of fish sauce, left out the sugar and added the pineapple juice and some cornstarch. It needed some chili oil for the heat we like, but it was great. Added more fresh veggies. yum!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 17, 2008
Wish I would have taken the time to read the other reviews first. I would have thickened the sauce as suggested, and I would have cut back on the curry paste (which I did anyway, but I would have done so even more). Otherwise, I think it is a good recipe and easy to make.
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Photo by Candice

Cooking Level: Intermediate

Home Town: Borden, Indiana, USA
Living In: Trondheim, Sor-Trondelag, Norway

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 7, 2008
DELISH!!! Very easy to follow.. it was sooo good! Next time I will add more red curry paste to give it more heat! SOO GOOD!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 4, 2008
Really excellent, although bland if you don't add enough spice.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 4, 2008
My sauce is always orange, but it's really good. And I've been adding two bags of stir-fry vege's at the end and simmer. That way you dont have to cut up all those vegetables. And extra pinapple. Yummy! And no greenpeppers.
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Photo by Shannon

Cooking Level: Expert

Home Town: Roanoke Rapids, North Carolina, USA
Living In: Hampton, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Aug. 17, 2008
This recipe is very good. Red curry is one of my favorite things to get when I go out for Thai food, so now this is one of my favorite dishes to make at home. I used about 1.5 tablespoons of red curry paste, as the kind I had was very condensed. The only things I did differently were using only 1 red bell pepper. I like red better and it saved me money to use 1 whole pepper instead of half of two. I also did not add fish sauce because I have been unable to find any at my grocery store. Very delicious and creamy with the right amount of heat. My husband loves it as well.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Aug. 8, 2008
Good but not out of this world good. Following the advice of other reviewers, I used 2 tsp of red curry paste and 2 tbsp of fish oil. To save on calories, I used one can of coconut milk instead of two. I don't think that lite coconut milk tastes as good as the real stuff, so that's why I didn't use lite coconut milk. I still had enough sauce in the end. I cooked the veggies for 5 min only in order to make them crunchier.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Aug. 6, 2008
This is a tasty, very easy meal with authentic flavor. I use prepared green curry and increase the amount to about 1/3 cup. Also, we love veggies so I use 3 whole bell peppers. For ease I use an entire can of pineapple chunks. My husband and I love this meal and the leftovers are terrific!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jul. 31, 2008
This was excellent. I have made it a few times. My kids enjoyed it very much and said we will eat anything you make now...
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Cooking Level: Expert

Living In: Elkridge, Maryland, USA

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