Coconut Curry Thai Chicken

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I believe that it should be one TEASPOON instead of one TABLESPOON of curry paste. I think this is a misprint. I've made alot of curry recipes and I've never seen one with more than an entire tablespoon of curry paste. You can always add more if it's not spicy enough.

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I made the sauce for this dish the night before and marinated the chiken in it overnight. I read the reviews regarding spiciness the next day and was worried my dish would be too spicy since I not only used the specified amounts of curry paste and ginger but added some more! My dish came out really good and not at all spicy, I barely felt a tingle on the back of my throat. I say make it as is unless you are really overly sensitive to spice.

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I didn't have any coconut milk so i decided to add coconut cream. It ended up being as sweet therefore i finished it with a little bit of light whipping cream. I realized that it was a little runny so I added a little bit of corn starch (which I hate doing since its really not part of my diet. My husband loved it very much, I would definatley do it again but maybe cut down on the sweetness.

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My familly absolutely loves this dish!! We are huge Thai food fans and this is better than what we find in our local Thai resteraunts. I agree with others that you need to cut down the curry paste and the curry powder, at least by half. Also, I add some chicken stock to the sauce if it gets too spicy!

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Several reviews mentioned that this is way too spicy. I think this is because the recipe makes no mention of WHICH style of curry paste to add. Most often, authentic Thai dishes do not require or use curry powder. Instead, a distinction should be made between a green curry paste and a red one. Given the recipe's ingredients and the other reviews, my guess is that people used RED curry paste in addition to the curry powder. Red is fiery hot. GREEN curry paste is designed to be used in milder dishes, including many coconut-based recipes. Substituting that style for the red and getting rid of the curry powder (in the sauce and chicken itself tames this considerably, and the result is much more authentic-tasting.

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Having read the other reviews I cut down on the curry powder both in the sauce and when cooking the chicken. It was still pretty spicy but delicious. My husband loved it and ate every bite!

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Does not taste like Thai curry - too much curry powder, I guess. And it was too spicy for me, even though I like spicy food.

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it was ok

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OK - I'll be honest. I'm low carb rather than low fat so I used skinned/bones thighs and legs and coconut cream rather than milk. But those were the only two changes made and it was delish!!!!! I'm sure it would taste great prepared as written.

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My family loves thai food and this recipe is one of our favorites. The only thing that kept me from rating this a 5-star was that the recipe as written was too spicy for us (and we like spicy food so would recommend for first-timers making this recipe that you start with just a "little" curry paste and then add to your liking.