Coconut Curry Thai Chicken
Recipe courtesy Susannah Donnelly
Rate This RecipeRead users' reviews (52)
- Recipe categories: Fruit, Coconut, Poultry, Chicken, Vegetables, Water Chestnut,
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Average Rating:
Total Reviews: 52
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By llander36
on October 07, 2012
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This recipe was wonderful. My family loved it and it is very easy to make.
By Myspiceymeatballs
Simi valley,, CA
on September 25, 2012
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Delish...any thoughts re adding a coconut flavoring to enhance the milk?
By Nassi
San Francisco, Ca
on March 12, 2012
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Okay.... Take my advice- squeeze a whole lemon or lime in and and mmmmmm..... I had to add about a cup of chicken broth and simer the chopped cilantro in the mix with a squeezed lemon... It made all the difference in the world.
By alyssaeran
on January 07, 2012
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This recipe was delicious! Careful though, it's spicy! We needed to water it down a bit with extra coconut milk for our unsuspecting guests. We served it over rice - yumm!
By jive7lpj
on June 09, 2011
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I was easy to follow the instructions and it turned out so tasty. My friends asked for the recipe and I shared it with them.
By jbmclw
on June 04, 2011
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This is the best Thai dish I've made yet and was far superior to the average Thai restaurant offering (i.e. most and almost as good as the really good Thai restaurants serve.
I didn't have cilantro or mint on hand and substituted with fresh basil which i did have. Next time i will prepare it with mint and cilantro which i think will be better then basil. I also nixed the curry powder and stuck with red curry paste
By drviolette_12135232
Schaumburg, 52
on November 15, 2010
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For me, this turned out FABULOUS, but I'm used to making a lot of Asian recipes. I added some cream sherry to the peanut butter after mixing it w/chicken and veggies. Plus, I added a tablespoon of brown sugar to the curry mixture as a mild sweetener. Put it all together over some brown rice, and it was a sublime Thai dish! Just as good as an entree in a top-notch Thai restaurant, I was proud of it!
By bebe2x
on October 12, 2010
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This was the best meal I've ever made in my LIFE! I took the advice of the other reviewers and halved the amount of curry paste and powder and it was perfect. I also added a tspn of sriracha just for a little more of a kick. I served it over riced and used portobello mushrooms, red onion and roasted red peppers as my veggies. Unreal. My husband and brother in law didnt believe that I made it. I can't wait to make it again!
By olivia12562665
Minneapolis, 63
on May 27, 2010
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I made this with shrimp and chicken and served it over rice- it turned out great! The sauce is really rich from the peanut butter. I only had green curry paste on hand and it worked quite well
By staceylbond_9133009
mason, MI
on May 17, 2010
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I also made a few substitutions with the veggies and added 2 tablespoons of curry paste. I like my curry slightly sweet, so I added a tablespoon of sugar to the pan after I added the sauce. It was just the right hint to counter the spice. I used noodles because it is what I had but will try with brown rice next time. Very easy and I believe it took about 30 min. from start to finish. YUM YUM!!