Reviewed: Mar. 7, 2008

This was sooo yummy! I followed the prior suggestions and used 2 teaspoons of concentrated curry & it was perfect! Everyone loved it & I will be making it again!

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jerseysmom

Cooking Level: Intermediate

Living In: Spokane, Washington, USA

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Reviewed: Feb. 16, 2008

its amazing. exactly same as Thai restaurant.

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BB

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Reviewed: Jan. 14, 2008

I made this last night and it was a huge hit! I listed to the other reviews and omitted the sugar (it would be totally unecessary!) and used 3T of the red curry paste. I also didn't use fish sauce and think that 3T of it would be way too salty so I just added 1T of soy sauce and i think that the saltyness was just right. My family ate this with some kimchee and thought that that mix of tastes was pretty awesome. haha but then again we are korean and eat kimchee with everything.

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Aram Han

Cooking Level: Expert

Living In: Berkeley, California, USA

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Reviewed: Dec. 31, 2007

Excellent - didn't have any curry paste so used red curry powder and it still came out great!

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nomadicparks

Cooking Level: Intermediate

Home Town: Underwood, Iowa, USA

Living In: Longmont, Colorado, USA

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Reviewed: Dec. 14, 2007

OMG!!! As good or better than any I have had at local restaurants. I used one can of reg and one can of light coconut milk, substituted water chestnuts for the bamboo. I used crushed pineapple and added some of the juice to the sauce. Garnished with cilantro. SO YUMMY!

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FROMMICHIGAN

Cooking Level: Expert

Home Town: Muskegon, Michigan, USA

Living In: Denver, Colorado, USA

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Reviewed: Dec. 12, 2007

This was awesome! I couldn't find any fish sauce, so I substituted soy sauce and it tasted great! we also used shrimp instead of chicken. Yum!

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Pattie B.

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Orono, Maine, USA

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Reviewed: Nov. 9, 2007

Yum Yum Yum Yum Yum What more can I say .... need to make double as it is just so yummy. It's quite nice cold as well if you like that sort of thing !!!

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The Codmother

Cooking Level: Intermediate

Home Town: Canterbury, Kent, England, U.K.

Living In: Portsmouth, Hampshire, England, U.K.

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Reviewed: Nov. 2, 2007

I thought this recipe was great. A little hot for me, but my husband loved it. I used 2tsp of red curry paste instead of the 1/4cup. So I say start with a little and add more if needed. I also added some chopped cashews to this dish because I love the crunch they add. I will totally make this again.

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Halei

Cooking Level: Beginning

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Reviewed: Oct. 28, 2007

Overall this was a great recipe, I would rate it a 1 star for spiceness, unless you purchased the concentrated curry paste, I bought the regular so 1/4 cup made it mildy spicy. I would agree on eliminating the sugar, it makes it too sweet, the way I have had it prepared in Thai places it is never sweet. Also the carrots make it a little sweet, if you opt to add them. I added the baby corn too. Definitely add more chicken, it makes a lot.

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byrdamy

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Reviewed: Oct. 25, 2007

Scrumptious! Very similar to a dish I had in a Thai restuarant. VERY spicy. I used Thai Kitchen Red Curry paste. I would cut that in half and adjust from there to your taste. I also used splenda instead of sugar and lite coconut milk. Definite repeat. Absolutely delicious!!!!

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pearlette

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Reviewed: Oct. 9, 2007

Followed the recipe without modification. It turned out beautifully. I'm Thai and my husband is grossed out by the idea of "fish sauce." I always tell him that I didn't use it. But it is SO IMPORTANT to include it. It doesn't work without it.

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Jo&Dan

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Reviewed: Oct. 8, 2007

I was a little nervous to try this recipe, since I've only had Thai food a couple of times, and have never attempted to make it. I am SO glad that I made the effort! Thank goodness I read the reviews and knew to scale back on the curry (I used Thai Kitchen's red curry paste). I used 2 tsp and it was just right. I used 3 chicken breasts and replaced the bamboo shoots with carrots. I replaced one can of regular coconut milk with "light" coconut milk, just to save a little fat... and the flavor didn't suffer at all. My husband was totally impressed and I overheard him bragging to his friends about the "amazing" dinner. It is a must try! I'll definitely make it again.

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CartersMom

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Anthem, Arizona, USA

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Reviewed: Sep. 24, 2007

Great taste. Quick and easy to make.

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Anne-Marie

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Reviewed: Sep. 9, 2007

Have made this several times - turns out perfect every time & is very tasty!

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Craig

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Reviewed: Sep. 8, 2007

One of my favorite currys!

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Todd

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Reviewed: Aug. 31, 2007

Awesome! I doubled up on the chicken like suggested, and used only 1 tbsp of curry, although next time I would use 2. It makes WAY more than 6 servings, but having left overs of a delicious meal is never a bad thing! I will DEFINITELY make this again!

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Veronica1010

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Reviewed: Aug. 15, 2007

Very easy thai curry and very delicious. Use 1 Tablespoon for a milder curry, more if you like it spicy. I also added a little bit of grated ginger.

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ginakinata

Cooking Level: Beginning

Home Town: Sacramento, California, USA

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Reviewed: Aug. 15, 2007

I really liked this and I'm usually not a big fan of curry. This was easy to make and I'll probably end up making it again. My husband thought it was a bit too sweet so I may reduce the sugar next time. I definitely can't make this all the time with the 2 cans of coconut milk this recipe calls for!

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DMR

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Reviewed: Jul. 31, 2007

OMG This is THE BEST Thai Curry dish I've EVER eaten!!! Even my DH loved it, and he normally doesn't like curry or Asian food very much. The only think I did differently is the amount of spice. The red curry paste I have is pretty strong, and from past experiences I knew 1/4 cup would be way too much (I didn't even have that much anyway!) So I used 1 Tbs of curry paste. Since I wanted DH to eat it, I balanced the fish sause to 1 Tbs as well. I all of both peppers, so I will need to double the amount of chicken next time (there will be plenty of sauce for that.) I also added about 1 Tbs of corn starch to some 1/4 cup of chicken stock to thicken the sauce just a bit. I think it would also be good with baby corn!

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jayell79

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Reviewed: Jul. 6, 2007

Soooooo good! Why go out for Thai when you can cook like this at home?? I changed it a little based on what I had at in the pantry. I used a tiny little red pepper and no green peppers. I added a little can of water chestnuts with the bamboo shoots, threw in about a cup of peas and thickened the whole thing with a little cornstarch (used lite coconut milk so it was thinner than the regular). YUM!!! YUM!!! YUM!! Thanks for giving us an easy recipe to keep us home for good Thai!!

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