This was a great recipe. It tasted almost exactly like the curry I had last week from a Thai restaurant. I used Thai Kitchen green curry (half the small bottle), used brown sugar to taste, and left out the fish sauce. Some of the other posters complained about not having a green color, but I have made this twice and have some suggestions. The first time I made it, the color was brown and looked more like an Indian curry instead of thai, even though it tasted great. The second time I made it I 1) cooked the chicken in a separate pan, 2) sauted the garlic, onion and ginger first, then added curry paste, stirring for just a few seconds, 3) added the chicken, stirred a couple of times, finally 4) added the coconut milk, soy sauce and sugar. I let it simmer while the rice cooked and it turned out perfect. Next time I will add vegetables to make it a bit more of a meal.
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This was a great recipe. It tasted almost exactly like the curry I had last week from a Thai...