Reviewed: Nov. 9, 2009

Although this was very quick and easy, it was pretty bland. I might try again adding some fish sauce, garlic, ginger and lime juice as suggested by other reviewers. I think these would significantly add to the flavour. Mine wasn't spicy at all, so I would probably add some additional curry paste as well.

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Sugar8184

Cooking Level: Intermediate

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Reviewed: Nov. 9, 2009

Very good as is! Next time I added more curry since we like it with 'kick'. I've tried several different brands of red curry (and green) and the hotness factor is dependent upon the brand name. You just have to experiment to get it to your satisfaction. We eat vegan 70% of the time so I tried making it without the chicken and used chickpeas instead..then threw in extra veggies. It was good that way too!

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EyeLean

Home Town: Dallas, Oregon, USA

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Reviewed: Nov. 8, 2009

I used shrimp instead of chicken, since I forgot to defrost. I also added at least another tablespoon of curry paste as well as a tablespoon of fish sauce. (Forgot about the minced garlic suggestion, but I will add that next time as well.) This was an excellent dish! I know I will be making this often, instead of going out to dinner for my curry cravings now!

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Ashmorrow

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Reviewed: Nov. 2, 2009

My boyfriend really enjoyed eating this dish. I added 1 tsp of curry paste and also added sugar, a few dashes of fish sauce and cayenne pepper to the recipe. I used carrots, onions and green beans. I combined the curry paste with the corn starch and some of the coconut milk as another reviewer had suggested. I also sweated some minced garlic prior to cooking the chicken. Would make this recipe again.

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meowmix318

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Reviewed: Oct. 29, 2009

I gave it 3 stars because it has potential... but as is, as per several other reviews: 100% flavorless. No question you must season the chicken before you add it to the skillet (and perhaps season the vegetables as well). I like a little kick so I added a lot of chili powder and it still could've used more. Also, next time I will at least double the curry paste. It smelled amazing, but when I actually sat down and took a bite I was disappointed. I think all it needs is more of everything spice related -- more: salt, peper, chili powder and curry paste. I will try this again though, lesson learned.

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chrisiannu

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Oct. 5, 2009

I followed both the recipe, and the other reviews:) I added 1 extra teaspoon of curry paste, 1 teaspoon of brown sugar, salt and pepper to taste, and the juice from 1/2 lemon. My only concern is that the sauce wasn't too watery (I uploaded a photo), compared to the displayed picture. I loved the taste though!

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ali

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Reviewed: Oct. 4, 2009

very little flavor as written. had to add way more curry paste. found it's much better if it sits overnight and is reheated the next day. will try again with different veggies and making curry sauce the day before.

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WinterWhispers

Cooking Level: Expert

Home Town: Lynnwood, Washington, USA

Living In: Everett, Washington, USA

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Reviewed: Sep. 7, 2009

Not good at all. No flavor. Family did not like this. One person added a bunch of stuff, I would try it again with those items.

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MO

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Reviewed: Aug. 28, 2009

Very good. I marinated the chicken in low sodium soy sauce, garlic, ginger, b pepper for about an hour before cooking it. Used pea pods instead of zucchini and it was very nice and quick dinner. Served over brown jamsmine rice

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AUTUMN609

Cooking Level: Intermediate

Home Town: La Crosse, Wisconsin, USA

Living In: Cottage Grove, Minnesota, USA

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Reviewed: Aug. 22, 2009

I love Thai red curry (Gaeng Phed Gai), and this was a nice and quick recipe. I made some adjustments to make it more authentic. I used fish sauce for salt, and I added basil and lime leaves - and the vegetables that was in my fridge: carrots, peas, bell peppers and a tin of bamboo shots. If you don't get lime leaves, you can use zest and juice from one lime, or lemon grass. It's such a rich dish that I really think it needs some acid. But this was a nice starting point :-)

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Ridiculina

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Reviewed: Aug. 16, 2009

This was awsome!! Just like at my favorite restuarant!!! I didn't put in the zuccini....and I added the whole packet of red curry paste....absolutely awsome!! Thank you!!

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melissa

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Reviewed: Jul. 24, 2009

very good, very easy, I make it at least once a month!

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shadowjes15

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Reviewed: Jul. 6, 2009

My boyfriend and i love this recipe - the only difference is I brought the sauce to a boil first - then added the meat, carrots and bamboo shoots, I upped the red curry paste just a bit and added a teaspoon of peanut butter to it. I will make this recipe over and over again! Very Good!!

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Amie

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Reviewed: Jun. 25, 2009

I give it three stars as written. Next time, I will double the curry powder. Salt and pepper throughout, and add fish sauce. Good base, but the flavors aren't deep enough.

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joknow

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Reviewed: Jun. 8, 2009

I agree with all the suggestions. I did fry the chicken in the sesame seed oil. We found the chicken tasteless. In the future I wouls marinate the chicken in advance( soy and lime juice

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bev

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Reviewed: May 23, 2009

easy & tasty! It was just what I was craving and it makes me happy that I can make it at home!

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LexiRob

Cooking Level: Intermediate

Home Town: Enid, Oklahoma, USA

Living In: North Bend, Washington, USA

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Reviewed: May 19, 2009

This was delicious!!! Great flavor!!And if you like spicy..experiment with hot chili oils or hot peppers!!!

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shelle97

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Reviewed: May 8, 2009

Quick, simple, and tasty. Loved it and will be using the recipe again.

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katR

Cooking Level: Intermediate

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Reviewed: Apr. 14, 2009

This was a great recipe, and considering I am far from a chef, I found this recipe easy to make. I subsituted the zucchini with asparagus, and cut back on the cocunut milk. I also added a bit of yellow curry paste to even out the flavors. I suggest this is an easy, but very tasteful meal to make for a dinner party within a 30 minute time frame. Enjoy!

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