i changed a few things... it was very very delicious! first of all, i used sliced water chestnuts instead of bamboo shoots cos that is what i had on hand and i am not a huge fan of bamboo anyway. secondly, only one can of coconut milk and i did thicken it the last 5 or 7 minutes. i didn't want to use the pineapple chunks so i used about 3/4 cup of pineapple juice and about 2 tbsp of cornstarch to thicken the juice. added all to the curry mix and let it simmer the last 5 to 10 minutes. mmmm. i also left out the peppers since we are allergic to them. as for the red curry paste, i have to agree...i got mine at the local grocery (i live in hawaii and the asian choices are many) so i only used about 1.5 tbsp of the red curry paste. it was plenty. i may add another 1/2 tbsp next time i make this dish just to add a little fire to the dish. also, i served it with fried rice rather than white, because that is what my family wanted. this was as good as the yellow chicken curry i had at a local thai place in kona. and.... cheaper! woo hoo!
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i changed a few things... it was very very delicious! first of all, i used sliced water...