Reviewed: Jul. 6, 2007

This is an awesome recipe. I did make a few changes. I substituted Tandoori paste for red curry paste because that’s all I had on hand and due to some of the other reviews I decided to eliminated the fish sauce altogether. I don’t like bamboo shots so I replaced them with extra chicken and peppers and used 2 Tbsp of Cornstarch to thicken the sauce. I served it over Penne noodles. Yummy!

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Roaminggirl

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Reviewed: Jul. 3, 2007

MAKE SURE YOU HAVE THE RIGHT FISH SAUCE!! The first time I made this, it was a disaster. I used very concentrated fish sauce and it smelled awful! The second time, was with A Taste of Thai fish sauce and it was amazing!!! I added extra pineapples because I really like the sweet zing they add to the dish

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isandler

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Jul. 2, 2007

Wow!!! This is one of the greatest recipes I've found on allrecipes, I love it! I tried adding some fresh gulf shrimp, deveined and deshelled, after the chicken but before the peppers. They were a nice addition. I was also more generous when it came to the onions, peppers, and pineapple, and next time I'm going to try adding sweet potatoes...

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Sly Boots

Cooking Level: Intermediate

Living In: Saint Pete Beach, Florida, USA

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Reviewed: Jun. 14, 2007

this recipe was delicious. However, it was not the least bit spicy. I used between 3 and 4 tbsp. of the thai kitchen red curry paste, which was completely insufficient. next time I may have to use the entire bottle.

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merryjoulton

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Reviewed: Jun. 13, 2007

Phenomenal! The flavor was wonderful, with just the right amount of heat.

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Josh

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Reviewed: Jun. 1, 2007

I am an absolutely horrible cook, so I was hesitant to even try out this recipe when my husband hinted to me that he's been craving a good Thai curry dish! This recipe is outstanding! I couldn't find red bell peppers at the supermarket, so I ended up just using a whole green bell pepper. I would, however, recommend a medium-hot curry paste, since the 1/4 cup I used of mild never really had any zest to it. I also used boneless, skinless, chicken THIGHS rather than breasts since they're more savory that way. Otherwise, I (along with my very full but satisfied husband) am very pleased with the turnout!

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Mrs. Ortiz

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Reviewed: May 28, 2007

good authentic, easy recipe! I didnt really know what to expect, because I am not used to cooking with these ingredients, but my family thought it was good. I have had something like this in a Thai restaurant.

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FlaMommy

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Naples, Florida, USA

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Reviewed: May 10, 2007

Wow. This is awesome. My husband was actually tilting back his plate to his mouth to drink the sauce. Disgusting, but a sure sign that he loved it. I only used 1 can of coconut milk, added a little reg. milk and some pineapple juice from the pineapples. I also only used 1 tbs of chile paste, 1/8 c sugar, added carrots, and garlic. This will definitely be made again in the very near future.

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MILKLISSA79

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Apr. 4, 2007

I just made this. BF loved it! However, I made some changes as suggested by other reviewers -- only used 2 tbsp of fish oil and only 1 can of coconut milk. While it was quite tasty, I feel that it's not as flavorful as I would have wanted it. I think next time, I am going to go all out and use 3 tbs of fish oil and 2 cans of coconut milk as suggested. Then I would let you all know how that went =)

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bostonwa

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Reviewed: Feb. 12, 2007

Wow! This tastes like a Thai dish that I've ordered at a restaurant. Very easy and delicious. Though I did have to modify the amount of chili paste.

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SAILINGONINFINITY

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Reviewed: Feb. 2, 2007

Easy to make. Good flavor. The company enjoyed it. But not the best curry I've ever had, so I can only give it four stars. Definitely heed the advice of other reviewers about what type of curry paste you're using.

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druzgal

Cooking Level: Intermediate

Home Town: Severna Park, Maryland, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Jan. 20, 2007

This was great. I made only 2 changes when I made it. I used 3 skinless boneless chicken breasts (but mine may have been smaller. I did not have jasmine rice so I used basmati. I turned out great. I'll try it with the Jasmine rice next time. Leanne

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chef at heart

Cooking Level: Expert

Living In: Cambridge, Ontario, Canada

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Reviewed: Dec. 26, 2006

This was a tasty recipe, took some other users suggestions and added less fish sauce (2 tbsp) and coconut milk (1.5 can). Also ended up using ~3 tbsp of the curry paste which did not make it over-spicey. It turned out quite good, though we were hoping the sauce would be thicker. Also added fresh mushrooms and shrimp which worked with the dish. Fresh pinapple was definitely a good idea too. Served with "Asian coconut rice" also found on this website. Will make again!

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brent

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Reviewed: Dec. 13, 2006

This was really good. It is quite an experience for your tongue to have spicy, salty, and sweet. I used about 1.5 tsp of red curry paste because my husband I are kind of whimps when it comes to spiciness. I substituted pork for the chicken becuase that it what I had on hand. Turned out great! Don't think about cooking it without the pineapple b/c I think that added the most flavor.

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Lynnessa

Cooking Level: Intermediate

Home Town: Moscow, Idaho, USA

Living In: Crofton, Maryland, USA

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Reviewed: Dec. 13, 2006

Good! My boyfriend said it was better than a local thai restaurant! I probably only added 1-2 Tbs of fish sauce, and next time I would add some garlic. But this is great - sweet and spicy!

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RWLEVINSON

Cooking Level: Intermediate

Living In: Davis, California, USA

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Reviewed: Dec. 6, 2006

This is so fabulous! I had to dial back on the fish sauce and curry. Thank you for sharing the recipe; it is indeed restaurant quality!

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maplebook

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Reviewed: Nov. 26, 2006

Quite enjoyable, would eat again.

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enfa

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Reviewed: Nov. 24, 2006

I thought this recipe was great, and pretty easy too. I made a couple of changes: I used 3 chicken breast instead of 2. I used light coconut milk, and only used one can which I found to be plenty. I had concentrated curry paste on hand, and I only used 1 tbsp, but may add a little more next time depending how spicy I want it. Finally I had half a block of extra-firm tofu in the fridge, so I cut that up into small cubes and added it as well. You can probably just toss the chicken add veggies in at the same time to cook, so I'll do that next time.

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SYNCHORSWIM

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Nov. 7, 2006

I loved this recipe! I did make a few changes - I used slightly less than 1/4 cup of curry paste and only 2tbs. fish sauce. I also added bamboo shoots and water chestnuts as well as baby corn and an extra chicken breast. Thank you so much for sharing this!

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QESTINE

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Reviewed: Oct. 22, 2006

This came out very fishy tasting. Some people like that but I am not one of those people. Overall, the creaminess of the sauce bothered me for some reason and there seemed to be way too much of it. I won't be making this again.

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