Coconut Curry Thai Chicken
Recipe courtesy Susannah Donnelly
Rate This RecipeRead users' reviews (53)
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Average Rating:
Total Reviews: 53
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By ldstiff_7863940
Rome, GA
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.
By drivablebinkie_...
Santa Maria, CA
on July 11, 2007
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I used my own variation of the ingredients but the whole idea was a great recipe.
By indira.donegan_...
Martinez, GA
on June 13, 2007
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This was not only easy but so good my husband and I were in total awe of the taste. I used a mix of regular curry powder and hot madras curry powder to avoid a trip to the store, and it was SUPERB. I am keeping this recipe in my personal book. We only wish we know who created it so we can try more of their recipies.
By ssweeney08_7768249
Colorado Spring...
on May 21, 2007
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I use food network often and my husband and i were looking forward to this recipe. It was very easy to put together but it would take less than half the curry it calls for. I followed the recipe and after the money and work, my husband and I couldn't eat it. What a waste! It's a great idea but if you make it, wait to add the curry at the end when you can add to your taste.
By jon316martin_71...
Waynesboro, VA
on May 08, 2007
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Although this is a great recipe, for a family dinner it was way to spicy/hot for any of us to eat. I would cut the curry powder and paste portions in half. This way the heat will not over ride the other great flavors present.
By mtangry_7381661
Grand Cayman
on March 26, 2007
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A really tasty recipe, easy to prepare and impressive enough for company. However, I do agree with those who found it too spicy. The recipe doesn't specify what kind of curry paste to use, so I used green curry paste instead of red (red is hotter. I also toned down the curry powder, the amount they are asking for is way too much and would overpower the entire dish. Instead of 2 tbsp, I used 1 tsp, this added just the right hint of flavour without drowning out other elements. Also, I ommited the curry powder when preparing the chicken, you don't need it here because the peanut butter is a nice flavour on its own. Everything else I kept the same. When serving this dish, I sprinkled some chopped roasted peanuts right on top. Also is great with thai rice. It turned out great - my family loved it.
By roebranan_7302008
Macedonia, IA
on March 26, 2007
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I've only had Thai food at restaurants and this was my first shot at home. It was do-able and delicious.
By webdd_7360482
Ft. Pierce, FL
on March 10, 2007
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These are flavors that should go together well, but the quantities of spices have to be mistaken. 4 Tablespoons of curry powder? This is way too much for 1 lb. of chicken. 4 teaspoons? Maybe. The chicken was also bland tasting, hidden behind the molten lava of overpowering hot curry flavor. Used mostly green curry paste, with a dash of red. The recipe on the jar of Thai kitchen curry paste calls for ?- 1 TBL of curry paste, brown sugar, and chicken stock- I?m sure this will taste better. Be warned.
By mfiestygirl_6738945
Louisville, KY
on March 06, 2007
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Easy to fix, and this is something that the whole family will love. If you find it's a little to spicy, add a little less spice. I found that it was perfect the way it was!
By thorpe_kate_7375284
Irvine, CA
on March 06, 2007
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Couldn't even hardly taste the peanut butter or coconut milk, the curry just over-powered the dish and was way too spicy.