Reviewed: Jul. 16, 2008

We were very disappointed with this recipe. After reading reviews stating that it is similar to what one would get in a Thai restaurant, I guess I had too high of expectations. I would receive a much tastier dish at my local Thai restaurant. My husband and I felt that it was very bland. I followed the recipe and added some additional ingredients that were mentioned it in the review.

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Deb H.

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Reviewed: Jul. 15, 2008

I used 2.5tsp of mild curry paste because my child does not like spicy foods. I used the minced fresh garlic and ginger as recommended in another review and it was very flavorful without being spicy. I also added diced, steamed sweet potatoes and green peas. It was fantastic and my whole family loved it!

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dsw

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Reviewed: Jun. 20, 2008

I was pretty let down with this recipe. I made a traditional Thai dinner for my in laws tonight everyone agreed it was bland and required to much doctoring up. However the cooking times are perfect as the veggies and chicken turned out great.I would definitely double up on the red curry paste. However the mango sticky rice recipe on this site was awesome!

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Kelly

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Reviewed: Jun. 3, 2008

This recipe was alright but not great. I made it using the following modifications based on previous reviewers. I added more curry paste, lime juice, garlic, sugar, black pepper, ginger paste and soy sauce. It only slightly resembled the red curry that I'm used to getting at Thai restaurants. I will probably experiment with it until I figure out what I'm doing wrong.

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Brandy

Cooking Level: Beginning

Living In: Eugene, Oregon, USA

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Reviewed: May 17, 2008

I was disappointed with this dish. It was just "ok." Like others, I added more curry paste, lime juice, fish sauce, garlic, black pepper and sugar. My husband said not to make it again, to him it was just "something to eat" and not very exciting, and I agree.

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Eblueiz11

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Reviewed: May 15, 2008

Very tasty! I added some fish sauce, lime and garlic. Next time I'll double the curry paste and make more of the sauce. :)

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Amberger

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

Living In: San Diego, California, USA

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Reviewed: May 12, 2008

really nice the only change I made was to use the juice of a whole lime and I added some salt. I have since trying this recipe cooked a very similar Red Thai Curry with a friend and we used whole dried lime leaves (2) to cook with the sauce and we added some fish sauce. Amazing!

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kornelimuenster

Cooking Level: Intermediate

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Reviewed: May 11, 2008

I thought this was a great recipe! For anyone who loved this recipe, I would try using red onion instead of a white onion for a little added zing. Otherwise, I felt like I should be paying for this in a restraunt. Great stuff!

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Cati Cat

Cooking Level: Intermediate

Home Town: Columbia, South Carolina, USA

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Reviewed: May 9, 2008

This recipe was delicious! I got excellent reviews from my husband, though we did make some alterations to the original posted recipe. For example: I left out the zucchini, bell peppers and carrots. Instead, I used a bit extra garlic, green onions/spring onions, yellow onions, bok choy, mushrooms. I also omitted the cornstarch as I saw no need for it. The sauce thickened nicely. Recipe turned out wonderfully tasty!

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Ravished

Cooking Level: Professional

Home Town: Seoul, Soul-T'ukpyolsi, South Korea

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Reviewed: Apr. 26, 2008

This was a great Thai recipe. I did add some peanut butter and a couple of small potatoes with a little extra curry paste. It was wonderfully spicy and I could still taste the different flavors of the onions, zucchini, and peppers. So simple and quick. I served mine with jasmine rice.

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midnitepurr

Cooking Level: Intermediate

Home Town: Galax, Virginia, USA

Living In: Kernersville, North Carolina, USA

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Reviewed: Apr. 16, 2008

The veggie blend is very nice, but the recipe was a little bland. Following the suggestions of other reviewers is a good idea; I added lime juice, soy sauce (oyster would be even better), ginger paste, and extra curry paste to add some oomph. I garnished with some thai basil.

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jewelyking

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Reviewed: Apr. 9, 2008

I thought this was an easy, tasty Thai curry and I enjoyed making it but I would not use light coconut milk again - it was way too watery. I had to add more Thai curry paste and dried red chilli flakes to up the flavour. Next time I think I might leave the carrots out too. Nevertheless - it's a good recipe.

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Brendan

Cooking Level: Intermediate

Home Town: Dublin, County Dublin, Ireland

Living In: London, Greater London, England, U.K.

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Reviewed: Mar. 18, 2008

So delicious. I love curry and this is easy and impressive if you have people over. It goes great with jasmine rice.

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EELNESER

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Reviewed: Mar. 10, 2008

A very good recipe--and really easy! I followed the suggestions of others and added the juice of 1 lime as well as garlic--I used crushed garlic and added it to the olive oil before the chicken. I also added a bit of soy sauce since I didn't have fish sauce. Also, I couldn't find curry paste at the store so I used 2-3 tsp curry powder mixed with a bit of water then stirred the mixture before adding 2 spoonfuls of creamy peanut butter and a little bit of the coconut milk. I then added this mix to the chicken and veggies and a bit of minced fresh ginger root as well as a salt, pepper, and a dash of red pepper flakes. Also used frozen green beans instead of zucchini, which my husband said he liked. Tasted great over brown basmati rice. We're looking forward to leftovers tomorrow!

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drsuz

Cooking Level: Intermediate

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Reviewed: Mar. 3, 2008

Made this for a Thai-themed dinner group and everyone gave it high marks. I followed recommendations of other reviewers and added minced garlic, lime juice, fish sauce, ginger, and peanut sauce. Good stuff!

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johnsons88

Cooking Level: Intermediate

Home Town: Montague, California, USA

Living In: Bend, Oregon, USA

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Reviewed: Mar. 1, 2008

Excellent dish! We followed the advice of previous posting where peanut butter was added along with potatoes etc. Definately made a huge difference, We have made this dish several times and have made fewer trips to the local Thai restaraunt!!

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hamfamily

Cooking Level: Expert

Living In: Brooklyn Center, Minnesota, USA

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Reviewed: Feb. 29, 2008

Good recipe. I thought it was a bit bland with only one tablespoon of curry paste, so I upped it to 2-3, and it was still mild. I ended up dumping some crushed (super hot) pepper flakes over the top which enhanced the flavor. Good curry should make your forehead sweat! I also used canned bamboo shoots and green pepper instead of the zucs. Definitely will make again!

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UrbanRasberi

Cooking Level: Beginning

Home Town: Brown Deer, Wisconsin, USA

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Reviewed: Jan. 30, 2008

This was really tasty...although I did take a lot of the other reviewers suggestions and add a few things (doubled the curry paste, minced garlic, coriander, lime juice, fish sauce). I also added a chopped up jalapeno. We had it over brown basmati rice - yum!

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ANNIEB9148

Cooking Level: Intermediate

Home Town: Johnstown, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jan. 21, 2008

This was a fantastic recipe. I too followed earlier suggestions and added fish sauce, fresh minced ginger & garlic, and the juice of two limes and tons of cilantro (I am a lime/cilantro freak!) I also added in pineapple to please the little ones at the table. Served w/ jasmine rice and a fresh fruit plate of mangoes, bananas, kiwi on the side. Everyone gave rave reviews and I loved how easy it was to prepare.

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OregonSarah

Cooking Level: Intermediate

Home Town: Eugene, Oregon, USA

Living In: Los Angeles, California, USA

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Reviewed: Jan. 9, 2008

This was absolutely delicious!! Restaurant quality, and so easy to make. I also added 2 tablespoons of the red thai curry, and the coconut milk goes very well with the curry and lessened the spice a bit. My 2 and a half year-old LOVED it.

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stra_beri

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