Reviewer:

clh5030

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Malvern, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Apr. 26, 2012

Very good! A favourite restaurant used to have a pineapple chicken curry pasta recipe but they stopped making it and I've been looking for something similar ever since. This is very close! Had to make a few changes though. Did what another reviewer suggested and sauteed the curry and then added the chicken. I did have to thicken it a bit in the end and I added some cilantro, I also made penne instead of rice. This will be a regular in my house!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Janine

Cooking Level: Intermediate

Living In: Kamloops, British Columbia, Canada

Reviewed: Apr. 16, 2012

Using a oriental Curry in this dish will be best way to go for most people... flavor is more broad and pleasant, heat is less. Using Asian onions will also be a different flavor as well... and most people that don't like curry as much, could enjoy it.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Jd Wheels

Cooking Level: Expert

Reviewed: Mar. 7, 2012

Its a good recipe, but can be spiced up a little. I cut the fish sauce in half and don't add the sugar. The pineapple juice works just fine. I use two kaffir leaves (lime leaves) that I buy at the local farmer's market but you can also purchase at asian food stores. Add the leaves to the coconut sauce while the chicken is cooking.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

rhayne99

Cooking Level: Beginning

Reviewed: Jan. 24, 2012

Absolutely delicious - although I didnt add fish sauce, sugar (its sweet enough with the coconut milk and bell peppers) or the bamboo shoots or the pineapple! :) In saying all that, it was perfect. I think I probably only cooked the veg for 5 mins as the chicken was perfectly cooked at that stage and I do like crunchy veg .. I added juice of half a lime and some fresh coriander. Really could not have been better ... ooh added a carrot (in strips) also ... mmmmmmm.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CAITHNI

Reviewed: Jan. 11, 2012

This recipe was delicious! I fried my curry paste as recommend in the reviews and swapped the chicken out for shrimp and everyone in my house loved it. I used the full 1/4 cup of red curry too and I thought it was delightfully spicy!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

kelbs527

Reviewed: Jan. 8, 2012

This is a great recipe. After reading reviews, I only added two and half tablespoons of the red curry paste and two tablespoons of the fish sauce. Believe the curry paste I had was concentrated because the dish was quite spicy -- but still very good. I followed what other reviewers suggested and mixed the curry paste with grape seed oil and cooked for about 3-4 minutes, added a clove of garlic before adding the chicken to brown. My chicken breast was frozen solid so I made this dish in the pressure cooker. After browning the chicken (used whole chicken breasts -- cld not chop because it was frozen), I added the coconut milk, a dash of ground corriander, fresh cilantro, pineapple juice and the bamboo shoots (drained). Cooked on high pressure for 15 minutes, then put the cooker on brown and took the lid off so the sauce wld reduce -- for 10 minutes. Did not have fresh bell pepper, so used one pickled red bell pepper and one orange. Added the pineapple at the end and served over jasmine rice with fresh cilantro to garnish. I think a squeeze of fresh lime juice would take this dish over the top! Great recipe, though!!

Was this review helpful? [ YES ]
2 users found this review helpful