Reviewed: Oct. 23, 2006

I thought this was a very authentic thai dish, reminded me so much of a thai restaraunt. I only put in 1/2 the amount of red curry paste the recipe called for, added a couple xtra ounces of coconut milk, about 1/4 cup of brown sugar and a tablespoon of fish sauce, and still too spicy for me. I like one star or less, this was more like 2.

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mandim22

Cooking Level: Expert

Home Town: Duvall, Washington, USA

Living In: Dickinson, North Dakota, USA

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Reviewed: Oct. 23, 2006

I set out to make this and it turned out great! Only thing is that I thought I had Thai red curry paste and it was in fact, Thai red chili paste...given that I put in 2T of it along with 2T of powdered curry. My next flub was at the store I somehow got creme de coconut rather than 'milk'. (don't know what was going on that day) and it is thick but mixed a small amount of water to the cornstarch and somehow this was absolutely delicious! Great texture and visual. thanks, maybe it will try it again as written, but maybe not.

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Alan Hollister

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 21, 2006

I would have to agree with most other reviewers in saying this recipe needs an additional punch of flavor. I do have another Thai Chicken Curry recipe that calls for fish sauce, lemon juice and garlic chili sauce. I think adding those items, as well as perhaps some straw mushrooms and tomatoes, might enhance the flavor tremendously. I personally also like baby corn in my Thai chicken curry dishes. I think next time I'll combine both recipe ingredients and have a killer dish.

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wolffie

Cooking Level: Beginning

Home Town: Miami, Florida, USA

Living In: Dunedin, Florida, USA

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Reviewed: Oct. 21, 2006

First, I don't think it's necessary to double the curry in this recipe. It is very spicy. Also, it is really bland. I didn't know a dish could be both very spicy and very bland, but this one did it. I even added garlic, coriander, and cumin. I did not have a lime so I could not try lime juice as others had recommended. I will not make this again.

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jimmychoo

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Reviewed: Oct. 19, 2006

Addendum: I made this again and added fish sauce, spicy Thai peanut sauce, roasted peanuts, cubed cooked potatoes, lime, garlic, sugar, and S & P. After the additions, I've upgraded my opinion of the dish from a 2-star to a 4-star. I had high expectations for this recipe but was dissapointed. Even after adding the extra ingredients(lime, S & P, garlic, sugar) suggested by others, the dish was still missing something. I doubt that I will make it again unless I can figure out what to add to make it taste better - definitely did not taste like authentic Thai.

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jer

Cooking Level: Expert

Living In: Boulder, Colorado, USA

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Reviewed: Oct. 18, 2006

Definitely restaurant quality! But don't be fooled by earlier posts: 1 Tbsp is plenty of curry paste, if you're using the kind of paste I use! You might want to start less if you are sensitve to spicy foods. I recommend that you stir curry paste and 2 Tablespoons corn starch with a little bit of the coconut milk in separate dish, add to cooking vegetables and chicken, then combine the rest of the can of coconut milk at the end to make it easier to stir in a wok. I followed the suggestions in other reviews and added juice of 1 lime, fresh garlic, 1 tablespoon fish sauce, plus added minced/grated ginger, and plenty of black pepper and salt. I cooked the minced garlic in the oil for 1 minute before adding the chicken. Extra cilantro helps the flavor, too. It was fabulous with rice! A++

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Cynthia

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Reviewed: Aug. 26, 2006

The recipe is okay as is, but I made a few adjustments for more flavor. As recommended by others, I doubled the curry paste. I also added the juice of 1 lime, 1/2 teaspoon of coriander, 2 tablespoons fish sauce (many groceries have this in Asian section), fresh minced garlic clove, and 2 teaspoons sugar.

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Nellie

Cooking Level: Expert

Home Town: Huntington, Indiana, USA

Living In: Adrian, Michigan, USA

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Reviewed: Aug. 20, 2006

This tasted much better than it looked. I added some snow peas for color. Although I added double curry paste we still didn't have enough heat for our taste. Before we added 4 thai peppers to it for extra heat the flavor was excellent. After the thai peppers it had some kick. What was good though even though it wasn't all that spicy someone who does not like it all spicy and burning will enjoy it. Wife says this one is a keeper and I agree with her. Good job on the recipe.

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VIBHER

Cooking Level: Intermediate

Home Town: Schenectady, New York, USA

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Reviewed: Jul. 21, 2006

It was a little bland, as others have said. I'm not sure what else to add, but it needs something.

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kkiram

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Reviewed: Jul. 13, 2006

Very spicy. My husband had to add a lot of soy sauce. I added garlic and a little extra red curry paste. I may serve it again. The fresh cilantro was a great topper and made a nice presentation.

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jumpnjohne

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Reviewed: Apr. 3, 2006

This was SO good! I read the reviews before I prepared it and added more red curry paste as was suggested. I also added some fresh garlic, lime juice, salt and pepper while cooking. It was out of this world...just like going out for Thai food. I would start easy on the curry and continually taste and add, taste and add. I went a little overboard, but I love it spicy! If you like Thai, you should love this.

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Rebecca & Eric

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Reviewed: Mar. 8, 2006

Great way to make authentic tasting Thai curry quickly! I also tend to use whatever fresh veggie's I have, even if I don't have what was specified in this recipe.

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Jessica M.

Cooking Level: Intermediate

Home Town: Bountiful, Utah, USA

Living In: Butte, Montana, USA

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Reviewed: Feb. 12, 2006

deeeelish!

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CARRIONCROW

Cooking Level: Intermediate

Living In: San Jose, California, USA

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Reviewed: Feb. 7, 2006

i thought this was ok but my boy friend that it was wonderfull. i felt like it was missing something, next time i think i will add some ginger and maybe some fresh lime juice. will definitly make again

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juliacooks

Cooking Level: Expert

Home Town: Boulder, Colorado, USA

Living In: Berkeley, California, USA

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Reviewed: Nov. 19, 2005

Too bland, there is definitely something missing from this recipe! If you want hot you can always add more curry paste, but this does not make up for the lack flavor.

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GRAHAMEA

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Reviewed: Nov. 18, 2005

This is a simple and tasty dish. It did lack a bit in the flavor department. I'm not sure what to add--perhaps some ginger or garlic. We added extra curry paste, but it just made it spicier, not more flavorful. Next time, I'll add some fresh garlic and ginger to the vegetable stir-fry.

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KitchenWench1

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Reviewed: Sep. 7, 2005

I made this dish for my boyfriend and I and we both found it completely unflavorful. Not sure if it would be better with regular coconut milk instead of lite, but I was very disappointed!

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cbloom25

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Reviewed: Jul. 1, 2005

Really, really good - it tasted like what you would order in a Thai restaurant. I definitely doubled the red curry paste because I enjoy spicy food. I also couldn't find 'light' coconut milk, so I used regular - I will try try to find 'lite'going forward because it made it richer than normal. Yummy, and I will make again!!!

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Blon-Dish

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