I was SO hungry and SO excited to try this recipe, I love Thai red curry chicken. After reading the reviews, I only used 1 can of coconut milk instead of adding the extra amount from a second can, and I think that was a mistake. I think the sauce would have been creamier if I had used the full amount the recipe called for. It (the sauce) was very thin. I also had to sub fresh organic basil from my garden for the Thai basil and we don't care for bamboo shoots or frozen mixed veggies so I subbed organic bok choi, organic onion, and organic purple and yellow peppers (all from our CSA, and all worked really well in the dish), and organic cremini mushrooms (which I wouldn't recommend). All in all, the dish was good, yet disappointing. It was very bland. If I were to make it again, I would double the curry paste and the brown sugar.

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.

This is an amazing recipe, it tastes exactly like my husband's favorite dish from the local Thai restaurant. I did substitute honey from brown sugar and zucchini for bell pepper only because that's what I had on hand. To add spice I added Thai peppers. It was amazing. Thank you for sharing!

This has a really mild flavor as written and is pretty soupy. I think next time I'll cut down on the coconut milk by 1/2 of a cup and increase the curry paste by a teaspoon -- only a teaspoon since the lesser amount of coconut milk will increase the curry flavor. It's a good base recipe, though, and will work with a wide variety of fresh or frozen vegetables.

This is the easiest curry I've ever made! I used a red bell pepper, onion and 2 potatoes for my veggies. I let it all simmer until the potatoes were done. The longer it simmers the better the curry flavor will be.

My oldest child loves curry and other dishes so this is what I made for his 16th bday this year. We added more chicken to it - 2 pds - and I was out of brown sugar so I used regular white sugar. I also only used 1 can of the coconut milk and I added water chestnuts and I used the stir fry frozen veggies. Overall a good recipe - it was well liked by my bday child and my husband.

Delicious delicious delicious. I used waaayyyy more curry than it asked for. I think it provided more flavor as well. I didnt use bamboo shoots and I didnt use the lime juice that it asked for. I really enjoyed this recipe and next time I'll probably use fresh veggies as frozen veggies get mushy too fast and most thai cuisine uses fresh vegetables anyway. I thought this recipe tasted very authentic.

I prepared this dish using beef. I did pre-cook the meat 3/4 of the way and set it aside. It came out GREAT. My family really enjoyed this dish which was a part of my "Thai Extravaganza" over the weekend. Thanks for sharing the recipe. PS: Fish sauce smells awful!

I would recommend making this dish with lite coconut milk instead of regular coconut milk. Two cups of regular coconut milk makes the dish very thick and heavy in both consistency and taste. We used Thai Kitchen red curry paste, we doubled the quantity and it was still bland. I need to look for a more authentic and spicier curry paste. It called for too much fish sauce for our taste.

Very easy and super tasty. I used light coconut milk and added about a teaspoon more curry paste, and threw in a bag of frozen Asian stir fry vegetables on hand. The one thing I'd adjust the next time is to pull back on the fish sauce as it was too "fishy" for the kids - however a squeeze of fresh lime juice over the curry seemed to neutralize the "fishiness." We ate this with jasmine rice (super easy to make on the stovetop) and I had a beer with my meal. Going to brew a Vietnamese iced coffee with sweetened milk for my nightcap. Yum!