I really, really enjoyed this. But I didn't rate this FIVE stars because there is room for improvement in the recipe as it is. First, I did find the sauce a bit mild for my taste. It lacked a "wow" factor. It was still super delish, like Thai comfort food though. Second, and this is the big reason for the four stars, I think that the cooking instructions need to be improved upon. If you cut your chicken into bite-size pieces and then brown in the curry-coconut mixture, trust me, your chicken will be cooked through without an additional 15 min. of simmer time. Additionally, you do not need to pre-thaw your veggies, and even frozen, a 15 minute simmer just kills their texture, color and taste. Finally, like others said one can (2 cups) of coconut is more than adequate for the entire recipe. I even increased my chicken to 1 1/2 lbs, and added a box of shitakes to my veggies and everything was still swimming in sauce, and usually, I like a lot of sauce.
Here is how I would alter this:
1. Use one can of coconut milk total. I would still use half cup to cook chicken in, and then just add the rest of the can later.
2. Increase the curry paste to 2 or 3 T
2. After my chicken has been browned, I would add everything except the peppers, basil and lime juice, and then cook for only about five minutes--just until the veggies are done. Oh, and I wouldn't bother to thaw them first.
3. I would add the red peppers at the very end, then cut the heat off and pop in the basil and lime.
Was this review helpful?
16 users found this review helpful
I really, really enjoyed this. But I didn't rate this FIVE stars because there is room for...