Reviewed: Jun. 28, 2006

I am going to give this five stars because my boyfriend said it's the best thing I have ever made, and it's my fault it didn't turn out exactly how I expected. I made a couple of minor changes. I used baby corn cobs, and asparagus, and red pepper only (all I had). I also used the low calorie coconut milk, which is what caused the problem. I didn't realize that low cal coconut milk is just a tiny bit of coconut milk and loads of water. So the sauce didn't have the real rich taste that I was expecting. I also followed others advice and reduced the amount of fish sauce. I think next time I am going to make the recipe exactly as called for (except for maybe the fish sauce because that stuff is strong) and then play with it from there. Otherwise it was really good, and I am going to make it again. This was my first experiment with thai food, and all things considering it went turned out better then I expected. thanks for the recipe!

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BOOTBYRD

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Jun. 26, 2006

This recipe was so easy! As a basic recipe for thai red curry this sauce is incredible, and then you can doctor it to your liking, The only thing I changed was instead of chicken I used shrimp, which cooked much quicker. The ingredients were easy to find in the basic grocery store, and that is often my excuse for not cooking asian food. really a great recipe.

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Emily

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Reviewed: Jun. 24, 2006

AMAZING!!! I love Thai food and I thought that you could not beat going to a propper Thai restaurant. How wrong can someone be? :) Try this, you wont regret it. Actually, I used a full jar of curry paste (220g non concentrate) compared with the recommended 40g for 4 servings. It's not overly spicy, just right in fact. Even my wife loved it and she's not really too keen on spicy food. A word of advice regarding the fish sauce, only use 10ml. The smell of that stuff is awful and if you use any more than 10ml then the smell will put you off your meal. As I was cooking the curry the smell of the fish sauce was upstairs! So be careful!

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Adam

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Reviewed: May 29, 2006

this is easy and yummy. I did change one thing: I used about 1/2 can of lite coconut milk and 1 C chicken broth for a more healthful variation. Adding cilantro at the end would be great!

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Jenifer

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Reviewed: May 17, 2006

i used less sugar so it wouldnt as sweet. i also added potatoes to it. yummy!

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chocolate lover

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Reviewed: Apr. 27, 2006

While this was very good, the smell of that fish sauce was strong!! I'd either have to leave this ingredient out in the future or at least cut it down to 1 tsp. Next time I would use the whole red pepper, green pepper and onion instead of half. I also used 2 packages of boneless chicken breasts instead of 1 because it seemed like there would be so much extra sauce (there was plenty of sauce). Now if I could only get rid of that fish sauce smell!

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KARENKINM

Cooking Level: Intermediate

Home Town: Norristown, Pennsylvania, USA

Living In: Salisbury, Maryland, USA

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Reviewed: Apr. 17, 2006

Update: Second time making this dish.I almost forgot how great this dish is. TIP*If you like a thicker sauce try making a paste/slurry by mixing 2 TBS.flour with 2TBS water and mix well.Then stir it into the sauce towards the end. It thickens up beautifuly! I remembered thinking it was way to soupy the last time i made it so this time i only used one can of coconut milk.The sauce was quit thin so being that i only used 1 can of coconut milk, i combined 1 TBS. flour with 1TBS water and stired it into the sauce towards the end . IT WAS SOOOOO good!! REVIEW FROM APRIL 17 2006: DELICIOUS!!Made this for dinner tonight. Thank heavens i read other reviews and didnt use 1/4 of concentrated curry, which is the one i ended up buying. I used about 1 TBS and it was just about the perfect level of spiciness for me. I cant even begin to imagine what 1/4 cup would have done!! I think i would have to literally call the Fire DPT! I could only find green curry so thats what i bought. I believe thats what they use in alot of thai dishes anyway. I would definitely make this again!!

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ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Apr. 13, 2006

Followed directions exactly but served with sticky rice. Oh, and I used fresh pineapple - the recipe doesn't really specify either way. This was SO good and tasted exactly like my favorite Thai restaurant dish. Mine was super super spicy, and I used slightly less than the 1/4 cup of curry paste, which I ordered from a Thai import website. Would probably use less next time but change nothing else. Delicious!!

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LovesCheese

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Reviewed: Apr. 10, 2006

Wonderful recipe. I didn't have any fish sauce, but it was so good without it, I think I'll leave it off next time too. So, so good...

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CandiceSteele

Cooking Level: Intermediate

Living In: Higashi-Omi, Shiga, Japan

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Reviewed: Mar. 24, 2006

I should have paid closer attention to the other reviews re:concentrated curry paste. We ended up with Defcon-5 level spicy curry! I ended up draining the chicken and veggies with just a little bit of sauce and adding another plain can of Lite Coconut milk to bring the spiciness down to a level we could handle. Other than my misstep with the curry paste, this was really excellent and I look forward to making it again.

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Diedra

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Reviewed: Mar. 21, 2006

This was excellent. I would have followed the directions perfectly, but I had a little trouble with one of my cans of coconut milk. It was solid. So, I added the equivalent in half & half. I also got a bum can of bamboo shoots (go figure), so I used water chestnuts. I used 4 teaspoons of red curry paste, but it could have used one more. Even with these unexpected changes, the dish was wonderful. Definately a keeper!

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K.C.

Cooking Level: Expert

Home Town: Willis, Texas, USA

Living In: Conroe, Texas, USA

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Reviewed: Mar. 18, 2006

On the curry paste, if you bought it at a specialty grocer you probably have ready to use or prepared curry paste, in which case a 1/4 cup will result in very mild and subtle flavor. But if you bought it at the supermarket, you probably have "concentrated" curry paste, in which case, 1/4 cup is way TOO MUCH. Check your label. I thought the sauce was too thin and next time I will try some corn starch.

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ETZNAB

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Reviewed: Mar. 12, 2006

incredible!

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emsley

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Reviewed: Mar. 7, 2006

I loved this recipe! It reminds me of a recipe at the Cheesecake Factory. Sometimes I make it with shrimp or peas instead of green peppers. This was the best in a long time.

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BAHTENDAH

Cooking Level: Expert

Home Town: North Reading, Massachusetts, USA

Living In: Danvers, Massachusetts, USA

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Reviewed: Mar. 2, 2006

This recipe is so good, that this is my first time submitting a review of any of the dozens of recipes I've used on AllRecipes. I added a third chicken breast, used lite coconut milk, and threw in 1/2 pound of shrimp during the last 10 minutes of cooking. It was very spicy, but very good. It was my first time trying Thai food (I don't even like Thai food!), and it was a keeper.

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Dana B.

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Reviewed: Mar. 1, 2006

Five stars for making my Thai food loving husband say "this one's a keeper"! This is only my second attempt at making Thai food at home, and I really enjoyed the sweet and spicy mix. I was a bit sheepish with the red curry paste this time thinking it might be to hot for me, but next time I will be more brave. Thanks for this great recipe!

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Darbyo2

Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA

Living In: Clearwater, Florida, USA

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Reviewed: Feb. 24, 2006

This receipe is awesome! I make it often now for my family who loves it. I made a few changes to it like add 1 additional can of coconut milk to make more "juice". I also use LITE coconut milk to cut the fat and calories and add a carrot and slices of onion for more veggies. For a slight change from chicken you can use shrimp. It's great no matter what! Yum...

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Noelle

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Reviewed: Feb. 10, 2006

Really yummy and fun to make, but HOTTER THAN heck!!

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LODEBRECHT

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Reviewed: Feb. 5, 2006

Both of us really liked this recipe. It wasn't too spicy at all, if anything it wasn't spicy enough! I made a few tiny changes: I added a teaspoon of lime juice and a tablespoon of cornstarch just to thicken the sauce up a little. I'll definately be making this one again!

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PrincessKristy

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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Reviewed: Feb. 4, 2006

I thought this was really good. I too added three chicken breasts instead of two and I used crushed pineapple instead of chunks. I could have standed for it to be a little more spicy though. I will adjust that next time.

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