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Sesame Red Curry Chicken with Bok Choy and Sweet Coconut Rice Recipe

Sesame Red Curry Chicken with Bok Choy and Sweet Coconut Rice

Robin Miller

Copyright 2006, Robin Miller, All Rights Reserved

Show: Quick Fix Meals with Robin MillerEpisode: Southeast by Southwest

Rated: 3 stars out of 5Rate This RecipeRead users' reviews (36)

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Average Rating:

Total Reviews: 36

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  • on June 14, 2011

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    Really liked the coconut rice. It was delicious and I will make it again.

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  • on January 09, 2011

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    This is an easy and delicious meal!

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  • on November 15, 2010

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    I thought this recpe was good. Good seasonings and ingredients. The only thing is I would add an onion and mushrooms and cook for 2 1/2 hours and check the veggies and cook to how you like it from that point.

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  • on October 12, 2010

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    I really liked this dish. My husband as well. But I used curry powder instead of the paste. I also used some different choices for the sweet rice as well. It does need a little adjusting. But still came out good.

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  • on August 24, 2010

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    My chicken was moist and juicy. The flavor was horrible. I should get a refund on my red curry paste and chicken breast just for trying this recipe. The Bok Choy is full of water so I had lots of broth. Curry on top of sweet rice, NEVER, EVER, AGAIN. I managed to eat half a chicken breast and threw out the rest. I am a fantastic cook and love to try new recipes, but I wouldn't dare let my boyfiend taste this one, that would have been the end of the beginning for us!!! Sorry Robin, this recipe should be deleted>>>

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  • on July 22, 2010

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    I made the mistake of buying the ingredients for this recipe BEFORE reading the reviews. I took the advice of other reviewers and stir-fried the veggies after the chicken cooked for 2.5 hours in the crockpot. When I mixed everything together it was still awful. I managed to salvage it a bit by adding more sesame oil, soy sauce, fish sauce, and chinese five spice. It is edible, but I will not be making this again. It smelled great, but the taste was very disappointing.

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  • on March 25, 2010

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    This whole recipe sounds awful, why would you want to put a quick cooking vegetable like bok choy in the crockpot for 6 hours! I love authentic Asian cuisine and I have never heard of Asians using a crockpot for any of their cooking! Another thing, Robin said on the show that galangal comes from Japan - wrong! It comes from South East Asia (Vietnam/Thailand.

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  • on February 02, 2010

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    This recipe sounded amazing to me but after reading the reviews.....try some minor changes....
    I used extra large casserole dish with lid...350 deg for 1 hour...turn chicken last 15 minutes...
    Major changes: double the vegies and spices, can substitute more stock since did not have sake on hand...use 1 1/2 lbs chicken breast cut in large pieces...
    and the clincher was pour the coconut milk over chicken before it goes in oven..instead of in whisked spice/broth/oil. Keeps chicken moist.
    I also added sambal oelek 1 tsp to whisk mix since I used mild red curry paste.

    Enjoy!!!!

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  • on November 11, 2009

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    This sounded so good and looked delicious on tv but after waiting the 6 hours to eat it neither my husband nor I could give this any good marks. It was horrible.

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  • on August 19, 2009

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    You can make this recipe so fast that you don't need to use a crock pot. I used thin chicken and cut it into chunks. I never used bok choy until this recipe, now I buy it ever time I see it fresh in the market. Try it you'll like how easy and fast it is.

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