Reviewed: Aug. 8, 2010

I was trying to duplicate a Thai Red Chicken Curry that I had at Asian Bistro and this came very close. The first time I made it I did not have Thai red curry paste so I used Indian red curry paste and added some sriracha sauce for heat. Still tasted pretty good but was more authentic the next time when I used the Thai red paste. Even w/o the cilantro on hand, I still love this recipe. Very easy for those of us new to Thai food and with no access to authentic Thai ingredients.

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Reviewer:

TROUZER

Cooking Level: Expert

Living In: Burlington, North Carolina, USA

Reviewed: Aug. 5, 2010

I loved this recipe, although I did have a few things to add. I doubled the amount of curry paste (plus added jalapenos and some cayenne for some serious heat). I love the sweetness of Thai curry, but my taste for this dish tends toward the acidic. To help with this, I added the juice of 1 lime PLUS about 2 tablespoons of rice wine vinegar. I found that this adds a kick that it was otherwise lacking. Another change I made was adding green onion, water chestnuts, and a generous amount of Thai Basil (any type of basil would be acceptable, however). I kind of like the idea of the peanut butter, although I do think it adds a little too much sweetness. As far as spices go, I added about 1 teaspoon of Indian Yellow Curry spice to the dish. I found that it created a little more depth to the flavor of the curry, although it's a tad unconventional. Also, garlic is a must! In my opinion, experiment with the flavors, taste often, and have fun!

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Reviewer:

uare86d

Reviewed: Jul. 21, 2010

By no means was this bad, it was actually very good. For some reason though, it did lack the flavor you usually get with restaurant Thai curry. I think the amount of curry paste you use depends on the brand. I bought some paste from my grocery store, it was one of those major brands that sells tons of packaged thai foods, etc. I put in one T and literally, there was no heat at all. I put in another T just for flavor, but still no heat. Guess my brand was mild. I don't like it hot, just a little bit of spice but mostly flavor. Next time, I'll add fish sauce and brown sugar. Perhaps another can of coconut milk as well to make it more saucy for the rice.

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Reviewer:

KrisMarie

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Reviewed: Jul. 18, 2010

This is a 5 star recipe with a few additions...BEEF! Try it with Flank Steak! Our additions: 2 T of Curry paste (not 1), 1 T Fish Sauce, 2 t. coriander, 2 cloves minced garlic, 1/2 t. minced ginger, and SALT...it needs salt! But...it was absolutely delicious! Thanks for the baseline, and all the other reviews!

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Reviewer:

Kristi

Cooking Level: Intermediate

Home Town: Clay Center, Nebraska, USA

Living In: Lincoln, Nebraska, USA

Reviewed: Jun. 28, 2010

This recipe is good but not great. I did change it up a bit but it still needed something for flavor. I used baby corn, mushroom, carrots and red pepper. I also added basil and more curry than this called for, about 2 tablespoons instead of one. Also, used Jasmine rice for a base.

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Reviewer:

nela1322

Cooking Level: Expert

Home Town: Nashville, Tennessee, USA

Living In: Charlotte, North Carolina, USA

Reviewed: Jun. 18, 2010

This is a great recipe! We put over jasmine rice and it was fantastic.

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Reviewed: Jun. 10, 2010

Don't be deceived by other reviewers- this recipe is VERY bland! There is something missing, and I would read other reviewers ideas to maybe change it to your liking. I followed one person's advice that it was good as-is, and I completely disagree. Sure, it SMELLS restaurant quality, and it makes you excited to taste it.. until you realize. Even the chicken and vegetables couldnt save the taste! I instantly thought the coconut milk shouldn't be light but regular- I will try this in the future with a new receipe and all-fat coconut milk. Good luck to those who try this.. Also I would like to comment that adding tons of peanut butter and peanuts does not sound like curry but peanut sauce recipes. I think this is meant to be only a coconut and spicy recipe. If I can get the Thai place's recipe by me, I will find out..!!

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Reviewer:

Aly

Cooking Level: Expert

Reviewed: May 16, 2010

I did follow the instructions, and it was edible, but didn't have the rich flavor to which I am accustomed when eating thai curries. Needs a lot more spice and flavor, or the recipe itself is very bland.

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Reviewer:

Marty

Cooking Level: Expert

Reviewed: May 13, 2010

This was an excellent recipe. The only thing is that it wasn't spicy enough for me, I did double the amount of curry paste. Next time, I will see about getting more peppers for some kick. I also like the idea of adding potatoes! Great overall recipe!

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