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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 21-30 of 52

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  • on March 09, 2008

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    I made this during a blizzard so I didn't have all of the ingredients - I omitted the water chestnuts, green onions, mint, and lime and also the ginger, and added about a cup and a half of frozen peas to the final stage. It was delicious. I made it with chicken and orange roughy (in separate pans!!!

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  • on January 15, 2008

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    This is just the right amount of creamy and spicy. I added a Korean Chili Paste for more spice but it would be great without it. I also added a lot more vegetables that I had, carrots, snow peas, grean beans. This is my favorite dish at a local restaurant. I had been looking for a recipe and this is it!

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  • on January 02, 2008

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    This dish was great! I substituted rice noodles for whole wheat linguine and that worked out well. I also went without the water chestnuts, which we just don't care for.

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  • on September 27, 2007

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    We LOVE this recipe in fact everytime I make it, I wind up with several extra folks at my house for dinner. We found it to be not spicy enough so I add crushed red chiles...YUM! I do take out one Tablespoon of the curry just because I think too much curry makes it taste like bananas...I also serve it over jasmine rice and I make it with VERY thin pieces of beef...DELICIOUS!

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  • on September 25, 2007

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    First time I made it, it was a great success. Be careful with the curry paste though, its hot. I made Jasmine rice for mine, much better than noodles IMHO>

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  • on September 25, 2007

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    I have made this dish with shrimp and chicken....it is great with both...easy to do, spicy but not too much and I use the hot red curry paste....I make it at least once a week, its very good.

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  • on September 05, 2007

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    This was a fantastic dish! It is quite spicy if you use red curry paste (I did but if you like your curry thai hot, it's a great amount of heat, if not then cut down on the curry. I did change the recipe a bit adding fresh fresh peppers and mushrooms in place of roasted peppers and cutting down on the curry powder and it was as good as anything I can get going out. My only complaint is that the curry taste inhibits the taste of the coconut milk. Overall, a great recipe.

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  • on August 17, 2007

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    This recipe was great with tofu. Though I did make a few changes: bake the tofu for about 15 minutes before adding it to the mixture otherwise it takes forever. I liked it better with a little less curry and a little more ginger and I like much better with white or brown rice instead of noodles. Lots-o-lime juice!! Hope it's enjoyed as much as it was in my house!!

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  • on August 07, 2007

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    I served this with Fragrant Jamine Rice intead of the pasta and add finely chopped cilantro for an extra splash of flavor, just delicious.

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  • on July 13, 2007

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    I was very disappointed in this recipe. I agree with many of the other reviews: way too much curry. I am not impressed with food network for displaying this recipe and I am shocked that a few users actually enjoyed this. I guess I need to go to an actual Thai restaurant to get edible Thai food.

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