Coconut Curry Thai Chicken

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I used my own variation of the ingredients but the whole idea was a great recipe.

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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.

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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.

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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.

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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.

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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.

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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.

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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!

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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.

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the only thing i followed on the recipe was using coconut milk, curry powder, salt, pepper, and chicken...it was spicy but still flavorless and bland, so i added 2 cubes of chicken boullion to it, which helped it alot.

if anything, you shouldn't have to follow the recipe exactly, but make it your own and customize it with things you think you'd like in it : i put carrots, bamboo shoots, and red bell pepper, and it tastes just like my favorite thai restaurant's chicken curry.