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Coconut Curry Thai Chicken Recipe

Coconut Curry Thai Chicken

Recipe courtesy Susannah Donnelly

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (52)

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Average Rating:

Total Reviews: 52

Showing 11-20 of 52

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  • on February 25, 2010

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    This is one of the best recipes I have found on this site. I don't even know who Susannah Donnelly is but she sure created a fantastic dish. By the way, this dish is even better 2 days later. YUMM-O!

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  • on May 11, 2009

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    We added fresh green beans, bamboo shoots, and zuchinni to the last few minutes of cooking time. A hit with the family.

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  • on March 07, 2009

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    I wish I had read the other reviews before I put in all the curry powder. Next time I will cut that in half, as others suggested. Another problem is that I kept adding salt wherever it said to add salt - I even had some in my white rice, so the entire meal was extremely salty. But from now on I'm going to keep coconut milk and curry on hand so I can whip this up anytime!

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  • on January 20, 2009

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    We took the advice of other reviewers and cut the amount of the curry powder & paste to half of what the original recipe called for & used jasmine rice instead of the noodles. Also, since we're not big fans of corriander, we omitted that & just used fresh parsley (for the color. The result was delicious! It had a spicy kick but was not too hot at all. All the flavors worked together really well. It was such a treat to know we could easily whip up a very authentic tasting Thai dish like this. This is one of the best meals I've had in a long time and we will definitely be making this again. Maybe next time, we'll even try adding mangoes either in the dish or maybe just as a side.

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  • on October 01, 2008

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    AMAZING!!!!!!! I changed a few vegetables. I used baby red potatoes and carrots, red bell and mushrooms with chicken. AMAZING AND EASY.

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  • on July 28, 2008

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    This recipe was delicious and came together very quickly. It is not for the faint-of-heart who don't like spice. Instead of linguine, I used brown rice. Perfect!

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  • on July 15, 2008

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    Great recepie! super easy to make!

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  • on April 21, 2008

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    A friend recently introduced me to Thai food and I'm quickly becoming an addict. Based on the reviews I did make a few adjustments, halved the amount of curry powder in both the sauce and main dish, doubled the amount of curry paste, added a tablespoon of fish sauce to the sauce. Also used canned roasted red peppers (so easy and added some sliced mushrooms. Super easy dish and so delicious!!!

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  • on April 11, 2008

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    I am confused by the other reviews. People saying it is too hot, hello... buy mild curry paste and powder if you can't hang, and too thin..huh? It's has the perfect creamy cocunut consistency of most good thai curry. I have a peanut problem so I left that out. Some excellent additions are fresh pineapple chucks, fresh tomatoes, and fresh thai basil, and or fresh sugar snap peas. I also chose jasmin rice to serve instead of noodles. I do something very similar when I make curry, I came across the recipe while searching for a tofu curry recipe. Make this with fried tofu or fish. I don't think roasted red peppers are good for this, I saw someone recommend that on another review, not for this you want them to stay a little crisp and keep thier fresh flavor. I do recommend and it is a good one to serve for a casual dinner with friends.

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  • on March 18, 2008

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    This was incredibly good! It was so easy, the kids got to help and they loved it too. We took the advice of others who've tried this recipe and cut down on the curry powder...I thik they're right any more may have been overpowering, just one tablespoon in the sauce is all you'll need. Also, we skipped the waterchestnuts, not big fans of them. Anyway, the result was excellent just like what you get in your favorite Thai restaurant! This will be a regular for us.

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