I was really underwhelmed by this dish, it turned out spicy without much of any other flavor, and especially not the deep, savory flavor that should be in a curry. As other reviews suggested, I only used 1 can of light coconut milk and 1 T flour + 1 T water to thicken it. Used Taste of Thai panang curry paste. I even added 1T of soy sauce to the sauce while it was cooking b/c I didn't have any fish sauce. Added a whole onion, red pepper and some frozen broccoli, carrots & cauliflower. I even used fresh (not canned) pineapple, thinking that would help. The sauce consistency was OK, I guess, but the flavor was so blah we ended up sprinkling curry powder and extra soy sauce on top just to make it palatable. I might as well have just boiled some chicken and served it over rice, it was about that flavorful. The Curried Coconut Chicken recipe on this site is a thousand times better, and I think the techniques used in that recipe(sauteeing the curry spices to make them more flavorful, sauteeing (not boiling) the chicken, etc.) are what is missing from this one. Even though I didn't follow the recipe exactly, I can't imagine this getting much better even if I did. Not going to try this one again.
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I was really underwhelmed by this dish, it turned out spicy without much of any other flavor,...