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Chicken with Green Curry Sauce Recipe

Chicken with Green Curry Sauce

Recipe courtesy Robin Miller, 2007

Show: Quick Fix Meals with Robin MillerEpisode: Super Sauces and Tasty Toppings

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (18)

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Average Rating:

Total Reviews: 18

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  • on May 22, 2012

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    Loved it...I added lime juice to the sauce and pureed it before adding it to the chicken...and then while simmering it i added a piece of crushed lemongrass...also great over some jasmine rice

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  • on March 07, 2012

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    I did not have a lot of fresh ingredients on hand and was looking for an easy few ingredient version. This sauce was delicious and a hit with my family. I used 2 tbsp green curry paste instead of the curry and left out the green chiles and cilantro as I did not have any. The sauce still had great depth of flavor!

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  • on April 14, 2011

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    I love this recipe. I skip the cilantro, and add pine nuts and carrots to the couscous. Sometimes I make this with chick peas and cauliflower instead of chicken. The sauce is sooo good!!!

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  • on September 01, 2010

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    This is absolutely delicious. I have made this a few times for my husband and I and we thoroughly enjoy it every time. I even made it one night when we were on vacation camping. Its awesome.

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  • on July 16, 2010

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    I put a 3 star because I haven't made it yet but want to know what you guys think it may taste with SHRIMP instead of chicken?

    Also Aaron from Hawaii, I know that some people have an aversion to Cilantro. They think it tastes soapy and bitter to them. So maybe that is why you didn't have a good reaction to the recipe.

    It sounds awesome to me!

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  • on July 08, 2010

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    I have made this curry about 8 times now. It's ALWAYS a hit! I have even passed on the recipe to my mother-in-law and husband's aunt. Everyone we make it for loves it! Plus, it's super easy to prepare. I usually add some diced jalapenos to the mix to make it extra spicy. I also prepare the sauce in the morning so that the flavors have time to mingle.

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  • on October 22, 2009

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    For the record, I actually cook real Thai food on a pretty regular basis, but this is fast, easy, and pretty darn tasty! It's become a weeknight standard - great with couscous or rice or brown jasmine rice. I make extra sauce every time. I use medium chilies instead of mild, and bump up the amount of cumin just a tad. It also depends on your Garam Masala. Some mixes are sweet others smokey and still others just plain hot.

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  • on September 10, 2009

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    This is the easiest, fastest dish, curry or otherwise, that I have made in months! Super silky, fragrant sauce with tender chicken, it took me less than 10 minutes from fridge to table. I used boneles, skinless thighs, fat removed, and otherwise followed the recipe except for adding 1 tsp more of each spice and 2 tsp of dried lemongrass. This one will be a keeper, and I would be happy to serve my guests this meal!

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  • on May 15, 2009

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    I have never made anything with curry as my husband isn't a fan, but I saw ths recipie and had to give it a try. I didn't tell my husband what he was eating until after he asked for a third helping. It was really great!
    When serving the couscous, I mixed in toasted almonds and golden raisens which complimented the dish really well.

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  • on May 11, 2009

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    This was very quick and easy to make. The dish turned out delicious and my husband hwo does not like curry wants me to make this again. I couls not find the garam masala so I just omitted it and the recipe was still good. I have finally found it and can't wait to make it again. I think I will also take the make the sauce ahead suggestions.

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