Reviewed: Dec. 4, 2007

I was disappointed with the flavor of this recipie. I thought it sounded fabulous and tried it last evening. It didn't have much taste to it. Could it be the lite coconut milk? I even used extra curry... If you like a mild tasting dish, then this may be for you but if you like a bold flavor - I would recommend making some changes.

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BROWNROSES2

Cooking Level: Intermediate

Home Town: Franklin, West Virginia, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Nov. 28, 2007

I made the recipe as-is & didn't like it. I then added 2 more tblspn red curry, 2 tsp sugar & 1 clove garlic. It was okay. I bought a lime but forgot to add, I will do that tomorrow with leftovers. Doesn't taste near as good as my local thai places.

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Kim

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Reviewed: Nov. 28, 2007

I've made this twice and it is excellent. The only change was more curry and I added a couple of tablespoons of peanut butter.

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Pedleboy

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Reviewed: Nov. 18, 2007

This recipe was good as is. I did make some changes, though. As recommended by other reviewers, I added 1 Tbsp fish sauce, 1/2 tsp coriander, doubled the curry paste, added some fresh garlic and ginger, i put in some cubed potatoes (which i boiled first) instead of the carrots, and the most important part... a big ol' spoonful of peanut butter. one of the other reviewers suggested this was the missing ingredient and i think she is right. it really added a lot of flavor. next time, i will skip the cornstarch, too. i am not sure why a curry needs to be thick. as it is written, it was good, but with these changes it was delicious!

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ginniej

Cooking Level: Intermediate

Home Town: Greenfield, Massachusetts, USA

Living In: Forest Hills, New York, USA

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Reviewed: Nov. 13, 2007

I made it like a lot of people suggested, it was alright, I will try it again but something was just wrong with this dish.

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Robb M.

Cooking Level: Beginning

Home Town: Houston, Texas, USA

Living In: Spring, Texas, USA

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Reviewed: Nov. 12, 2007

Recipe was great! Although, the recipe should have called for 3-4 tablespoons red curry paste because it was too bland with just two. That is the only change!

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katesbowers

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Reviewed: Oct. 27, 2007

Made this for the first time tonight. It smelled wonderful and my family was impressed, but like everyone said, I feel it was missing something. I added sugar snap peas, lime juice, a crushed garlic clove, and a little grated ginger. Something was still missing. I do recommend this, and I will definitely make it again, but I will play around with the recipe. Salt is a must, and let it simmer a bit longer so everything can absorb the flavors.

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Juli

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Reviewed: Oct. 9, 2007

This recipe greatly improved by adding a few other ingredients: 1 Tblsp fish sauce, 1 Tblsp creamy peanut butter, 1 cup Thai Holy Basil leaves, some julienned bamboo shoots. Add the zuchinni last and let it simmer GENTLY until zuchinni is cooked. Don't stir it too much or the zuchinni will just break up into mushy pieces.

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maliengus

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Reviewed: Oct. 7, 2007

Definitely needed about twice the curry paste (at least the kind I use). I also added green beans and let the whole dish simmer on low for about 10minutes while the rice cooked. Finally I finished it off with fresh basil and lime juice.

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Joe Mahoney

Cooking Level: Beginning

Home Town: Allentown, Pennsylvania, USA

Living In: State College, Pennsylvania, USA

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Reviewed: Sep. 29, 2007

I cooked this recipe last night to the T. I am a huge fan of red curry and used the red curry paste made by "taste of thai" The color wasn't red enough and the flavor ... not even close! Not sure if this calls for curry powder mabye? or mabye some more authentic paste from a local Oriental market. It also seems that it needs to simmer longer to asborb, and cook down spices .. like you would chili. Won't make again!

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Apartment*Life

Cooking Level: Intermediate

Home Town: New Durham, New Hampshire, USA

Living In: Swampscott, Massachusetts, USA

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Reviewed: Aug. 13, 2007

Delicious. I'd add a little more salt next time, though. Had red peppers on hand but not zucchini or carrots. Still good. :)

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ph2072

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Reviewed: Jul. 29, 2007

Well, I think I have found that "missing ingredient" in this recipe! I read all of the reviews saying it was missing something, so I went on a quest to find it. First of all, I saute'd the chicken in hot sesame oil, but regular sesame oil would probably be nice also. This added a nice kick and flavor. I added lots of carrots, cubed potatoes (a must), onions. Then I threw in a can of bean sprouts and a generous handfull of unsalted peanuts (yum!), but you could easily use cashews. I used a regular can of coconut milk, cilantro, 1 T fish sauce, about 1/3 t of corriander, 1-2 t sugar, and some s and p to taste. Here is the secret ingredient: a couple of dollops of creamy peanut butter! It gives it a beautiful satay flavor, and somehow balances out the spicy with a more smooth, peanuty taste. I would love to hear feedback on some of you who try this added ingredient. Made this way, I will certainly make again, over and over. My husband adored this! I served over asian coconut rice from this site (something else that balances out the spicyness). Delicious.

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hisdrinkoffering

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Reviewed: Jul. 16, 2007

My favorite dish of all time is Red Curry Chicken from a place called Lemongrass and I believe it is untouchable. I would say this is a 1 star compared to that. It could be that my standards are way too high, because of this reason, and if I had never had their Red Curry Chicken, I might have rated this recipe higher. So take that into consideration.

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sugamama

Cooking Level: Expert

Home Town: Fairfax, Virginia, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: May 4, 2007

We make this dish all the time, but my ingredients are a bit different...I use 3 cloves garlice, minced, and 1 tsp crushed ginger along with the curry paste (usually 2 tsp curry paste--it's quite fiery!). I also quarter and then slice my onion (we prefer sweet) and use whatever color pepper I have on hand and juliene the carrot. I don't like zucchini, so I don't use that, but it's quite good with frozen green peas and also with sugar snap peas. It's a delicious dish with endless possibilities with the veggies.

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wisweetp

Cooking Level: Expert

Home Town: Smithville, Mississippi, USA

Living In: Waukesha, Wisconsin, USA

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Reviewed: Apr. 11, 2007

The meal was a big hit with both old and young alike. I doubled the recipe for 8 (we 4 are big eaters) and realized that I had to make 2 batches due to equipment contstraints (pan too small). It worked out though because the first batch with curry sauce as directed was great for the adults, however when I tasted it I thought it might be a wee bit spicy for the youngins. Therefore I halved it for the kiddies which they said was perfect. They're actually 11 and 13, so I'm sure they so hate that I'm calling them kiddies :-) (One of them is reading over my shoulder as I type this) I've already got a request to make this dish again real soon! I'm looking forward to trying more recipes from this site. This was my first recipe from allrecipes.com Great site!

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Lydia

Cooking Level: Intermediate

Home Town: Cypress, California, USA

Living In: Alvin, Texas, USA

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Reviewed: Apr. 1, 2007

I thought this recipe came out great! I doubled the amount of red curry paste and added some fresh basil. I used regular coconut milk instead of "lite" and was pleased with the consistency. I would definitely make this again.

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Angela H

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Reviewed: Feb. 19, 2007

I thought this was ok, but nothing special. I guess it's just one of those dishes.

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kamcauliffe

Cooking Level: Intermediate

Living In: Oxford, Oxfordshire, England, U.K.

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Reviewed: Feb. 12, 2007

Great recipe for basic curry. However, all of the flavor comes from the curry paste, which is very spicy, so to add more flavor you must add more heat. It needs other seasonings such as brown sugar and soy sauce to correct this as other people have mentioned. Also, I use fried tofu in this recipe and whatever vegetables I have on hand or feel like.

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katie

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Reviewed: Feb. 11, 2007

Loved this recipe, even went on a kick for a while where we made it almost weekly! I prefer to skip the zucchini and instead add white onion.

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ERock

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Lincoln, Nebraska, USA

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Reviewed: Feb. 11, 2007

I am giving this 5 stars, although I altered the recipe for my taste. I used a bag of frozen veggies (red bell pepper, sugar snap peas, carrots and onions) which made the prep easier. I have made this twice now and liked it much better the second time. The second time I used regular coconut milk instead of lite. It gave the dish a creamier texture and richer taste. I used about 1 TBSP of "A Taste of Thai" brand red curry paste the second time and it was just right for me, although too spicy for my kids. I enjoyed this dish very much and LOVE the smell as it is cooking!

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