Spicy Red Curry Chicken and Rice

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I LOVED it! I like most did double the sauce and you will be glad you did too because it is so good over jasmine rice. The other change I did was instead of mushrooms (husband hates them I used red bell pepper and white onion, both sliced very thin. My husband really liked this dish but said he would have liked it better with half the amount of ginger, I did not mind the strong ginger flavor but will use less next time. Oh, I also used most of the jar of red curry paste as well as some red pepper flakes and it had a nice kick. I can't wait to make this again.

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Tasty and easy to make! I just added red pepper flakes for more spice and it was perfect! Thank you Mr. Irvine!

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This was a good overall dish, but not spicy enough for my taste. Next time, I'll add some sriracha sauce or red pepper flakes to the pot.

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This was the first time that I cook this type of dish, Everyone said it teasted good and they would have it again. Not enough heat for me, so next time I will kick it up a nock.
I used some red and yellow pepper sliced very thinly rather than the mushrooms.

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My husband and I loved it. I did as a number of people suggested and doubled the sauce, because we like a really saucy curry. I used a red and yellow pepper sliced very thinly rather than the mushrooms. Also, I served it over brown rice and added more lime juice, but otherwise followed the recipe. We thought it would be better with shrimp, which you would not need to brown, but could throw in during the last couple of minutes of simmering.

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Everybody in my family loved this. Even my 2 kids 10 and 6. It is a litte spicy for children, my kids didn't mind though. I added broccoli, green beans and orange bell pepper. After reading some other reviews I decided to doubled the sauce and added a little extra curry paste. I would do both again. The sauce was delicious! If you don't add in the extra veggies you could get away with not doubling the sauce.

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This was my first true attempt at Thai cuisine and it came out amazing! I did use chicken stock instead of water and literally the entire jar (4oz of curry paste still not spicy enough for me! but it was super tasty. I also substituted broccoli and green beans for the shiitake mushrooms. I will definitely be tweaking this recipe in the future, possibly by using less coconut milk and adding some red pepper flakes to spice it up, but overall a delicious addition to my recipe book.

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I used "faux" chicken, so this was an excellent vegan dish! Loved it. I also added sweet potato. I think just about any veggie added to this would be fine. It's delicious.

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My husband and I were blown away.. this is really easy to make to, and it makes a fair amount, so it's great for a large group. We substituted the mushrooms for carrots, red bell pepper and a couple shallots - so I think this would easily work with any veggies on hand. The sauce is a really nice savory sweet and the coconut milk gives it a nice creamy feel. Great for a fall or winter evening. I think this is going to become a comfort food staple.

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I've tried about half a dozen curry recipes so far, and this was by far the best. I used regular mushrooms instead of the shiitakes, and I used homemade red curry paste that I had leftover from Emeril's "Thai Shrimp Curry" recipe.

This was so good that I wanted to lick my plate clean (I maintained my dignity though. Not particularly spicy, so you'll have to kick it up a few notches if you want heat.