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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Blestmom4

Cooking Level: Expert

Living In: Orlando, Florida, USA

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Reviewed: Jan. 29, 2007

This recipe is EXCELLENT!!! I did add a approx. 1 teaspoon of corriander and sugar and salt and pepper. I served it with couscous the first evening and rice the next. Both were great with this sauce.

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TROPICALZ

Cooking Level: Expert

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Reviewed: Jan. 28, 2007

This curry recipe works well, but I used Thai Kitchen paste and only needed one teaspoon. Also, this recipe needs 1 1/2 Tbsp fish sauce for the right flavor.

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erickasper

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Reviewed: Jan. 24, 2007

I love this recipe! The disolving of the corn starch is difficult, though... next time I think I'll put it in the microwave to help it along. This goes great with Japanese sticky rice. Yeah... it's mixing the cultures a bit, but I am an American after all.

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Christi Lee

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Reviewed: Jan. 11, 2007

It's edible, but nothing like Thai restaurant dishes. I even used a very spicy can of curry paste and added garlic and fish sauce to the chicken, but the results weren't very satisfactory. I'm still looking for the ultimate recipe. This one isn't it.

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luv2cook

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Bel Air, Maryland, USA

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Reviewed: Jan. 3, 2007

Stinks. Taste was okay but not worth the smell.

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Natalie

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Reviewed: Jan. 2, 2007

Very tastey, just like a resturant. I added lime juice, garlic, 1/4 teaspoon corriander, 2 tablespoons sugar and some salt and pepper. I served it with couscous, a nice alternative to rice. Oh and used about 1/2 Tablespoon extra curry paste, wasnt too spicy at all. Will be making this again!

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Alysia C.

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Reviewed: Dec. 18, 2006

I loved this. But I did add to it. I added some champanions, corn cuts, and waterchest nuts. Served with thin noodles. I did add more curry paste & garlic. Was delish!!

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Jae77

Cooking Level: Intermediate

Living In: Melbourne, Victoria, Australia

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Reviewed: Dec. 18, 2006

Very nice and easy.

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tassygirl

Cooking Level: Intermediate

Home Town: Hobart, Tasmania, Australia

Living In: Atlanta, Georgia, USA

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Reviewed: Dec. 3, 2006

I took most of the peoples advise and doubled the amount of curry. WOW!! I love spicy spicy food but this was too much. The only thing I could think of doing to cut the spice was to keep adding chicken stock and turn it into a soup. At least it didn't go to waste.

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Bret

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Nov. 28, 2006

I made this recipe after reading some of the other reviews so I made the additions of the fish sauce, sugar, cumin, lime juice, ginger, garlic and salt. I didn't have any zucchini and didn't feel it would go well with the dish so I added some green onion instead. I also felt there was something missing and it was barely spicy so I added some red pepper flakes but will be adding more curry paste next time. I also plan to use less coconut milk. It was too rich and the aroma and taste of the coconut wasn't balanced out enough by the other ingredients in the dish. Maybe adding more of other types of vegetables next time will do the trick. Overall, a good dish but it just needs a little tweaking.

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Eva

Cooking Level: Intermediate

Home Town: Legnica, Lower Silesian, Poland

Living In: Brooklyn, New York, USA

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Reviewed: Nov. 13, 2006

Very good overall. I found the coconut taste a little bit overpowering and would only use about half myself. Great over rice!

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Scott

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Reviewed: Nov. 6, 2006

I really liked this but felt like it was missing something... not quite sure what though.

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Kelli

Cooking Level: Beginning

Home Town: Martinez, California, USA

Living In: Antioch, California, USA

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Reviewed: Nov. 1, 2006

I followed the adjustments of another user ( double the curry paste,juice of 1 lime, 1/2 teaspoon of coriander, 2 tablespoons fish sauce, fresh minced garlic clove, and 2 teaspoons sugar.) While it tasted good, I thought it still was not spicy enough to be 'authentic.' Next time I will add in some chile paste.

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AURORA625

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Reviewed: Oct. 30, 2006

This was an easy and tasty recipe. I had purchased mild curry paste, so had to put in about 3 tbsp of paste to get the spiciness we like. Definitely will be a regular dish.

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rhonda c

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Reviewed: Oct. 30, 2006

my friend made this for me and it was delicious! She also said it was easy to make. She used Garlic and Olive Oil Cous cous to mix with it, and just before serving added just a dollap of sour cream. Yummy! i think the sour cream added a little something extra. i would make this. it was very good!

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Reg927

Cooking Level: Intermediate

Living In: Hazel Park, Michigan, USA

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Reviewed: Oct. 29, 2006

This was delicious. I like spicy so I tripled the red curry paste and because I also love cilanto, I dumpted lots in there. Great recipe. I give it full marks!

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Dee

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Reviewed: Oct. 29, 2006

LOVED IT. I doubled curry paste and added cumin seasoning and a bit of salt. I also added some yogurt on top at the end. Very yummy. Will definitely be making again. I also couldnt find the LITE coconut milk - it was WAY rich, so I'd say definitely find the LITE if you can. If not, use 1/2 reg milk and half coconut milk.

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Nita Abner

Cooking Level: Intermediate

Home Town: Mount Clemens, Michigan, USA

Living In: Sterling Heights, Michigan, USA

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Reviewed: Oct. 27, 2006

This recipe has a nice flavor, particularly when served with jasmine rice. However, I found it to be too bland for my taste and had to "jazz it up" with red pepper flakes when serving.

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