Ken's Spicy Curry Chicken

Ken's Spicy Curry Chicken

54
Esmee Williams 206

"This chicken curry is very easy to prepare, and tastes just like the curries you order at Thai restaurants. As an added bonus -- you can make it all in one pot, so it's easy to clean up afterwards."
Saved
Save
I Made it Rate it Share Print

Ingredients

30 m servings 416 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 416 kcal
  • 21%
  • Fat:
  • 33.4 g
  • 51%
  • Carbs:
  • 12.1g
  • 4%
  • Protein:
  • 29.1 g
  • 58%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 717 mg
  • 29%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Over medium heat, whisk coconut milk and curry paste together in a large saucepan. Simmer for 5 minutes.
  2. Stir in chicken broth, water chestnuts, bamboo shoots, bell pepper, mushrooms, and chicken. Season with fish sauce and basil. Simmer for 10 more minutes, or until chicken is cooked, yet still tender.

Reviews

54
  1. 65 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I thought this was really good. I know it's supposed to be "soupy" but I did add just a little cornstarch (maybe a teaspoon or two) just to thicken it up a little. I poured the curry chicken all...

Most helpful critical review

I order and eat curry chicken fairly often at many different Thai, Indian, and Malaysian restaurants. Every place I've been does it a little different. I followed this recipe exactly, and was ve...

I thought this was really good. I know it's supposed to be "soupy" but I did add just a little cornstarch (maybe a teaspoon or two) just to thicken it up a little. I poured the curry chicken all...

I order and eat curry chicken fairly often at many different Thai, Indian, and Malaysian restaurants. Every place I've been does it a little different. I followed this recipe exactly, and was ve...

This is a really easy and yummy recipe, but I found it a little lacking in flavor. I added a little extra fish sauce, probably 4 tbl. spoons, and about 3-4 tbl. spoons brown sugar. Alot of Thai ...

Very very good recipe. Instead of green curry I used Panang curry paste that I bought at the local supermarket. I also made a few changes. I added a small can of pineapples and one zucchuni lik...

Ahhh yeah! Found one that tastes like what the good Thai restaurants serve, and I even forgot to add the mushrooms, and I only had dried basil on hand! Beware of adding extra green curry paste...

Really enjoyed. Added some cornstarch to thicken somewhat, as well as some onion, carrot and celery. It was delicious! The fresh basil is very important and next time I will try red curry paste ...

I don't really know what to make of this. I love Thai food and eat it often, but I've never had anything with water chestnuts or bamboo shoots in it. Also, every time I've had mushrooms in Thai ...

We enjoyed this. I took another reviewers advice and put in pineapple which was good addition. It complimented the spicy. Will make again.

Definitely a bit spicy, but my gf and I liked it as is. I reduced the coconut milk by 1/2 can and it was just the right amount. We followed the recipe as is except for the fresh basil (and coc...