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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

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

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Average Rating:

Total Reviews: 36

Showing 11-20 of 36

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  • on August 10, 2009

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    This recipe had really good ingredients and I had high hopes. Thought it would be great to have a curry meal you can make in a crock pot. The chicken was dry. Even with all the ingredients it was VERY bland. We did not finish our dinner and threw the rest of the meal away.

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  • on July 26, 2009

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    This recipe was TERRIBLE.. no flavor.. soggy veggies.. dry chicken! I am deleting this one from the recipe box. Won't ever make again. Robin Miller's idea of "quick fix meals" is a good idea.. but the recipes are not good. NEEDS IMPROVEMENT!!

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  • on March 29, 2009

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    This recipe had no flavor what-so-ever. I made it and then when it was ready, made sandwiches for dinner which was a much better meal!

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  • on January 25, 2009

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    The title of this recipe hypes up the meal more than the meal itself. As someone else had mentioned, while the chicken and bok choy were cooking, my house smelled wonderful and I thought, this meal couldn't be as bland as the comments duly noted but, it was. What a let down and I even seasoned the chicken very well to avoid a bland meal.

    This one will be removed from my recipe box. Will not make again. :-(

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  • on October 19, 2008

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    Any time you cook a boneless, skinless chicken breast in the crock pot for 4 hours, it is going to be dried out. So if you cook this, make sure to check it after 3 hours and maybe it won't be so dried out. I would suggest using thighs instead.

    The juice has a really good flavor with the greens. I used a combination of Swiss chard and red giant mustard. I also cut up 6 button mushrooms in thick slices and put in there - mushrooms are good with bok choy or any greens. Just fill the crock pot as full as you can get with chopped greens and cook them alone in the crock pot for about an hour. When they cook down some, you will have room to put in the chicken.

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  • on July 15, 2008

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    I really didn't think this was spicy at all- I used Thai Kitchen red curry paste. Also, I agree that if cooked on low for 6 hours the veggies are too mushy. As for the rice, maybe it will have more taste tomorrow?

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  • on May 28, 2008

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    I was kind of wary about trying this one, but I made it last week, and it came out well! My husband (an avid Asian food fan really liked the recipe too. Will definitely be serving this one again.

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  • on February 23, 2008

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    I tried making this recipe today. I followed all directions, and guess what? It was bland! I later tried adding extra ginger and lime as other reviewers had suggested and unfortunately it did not help this dish at all. I definitely will not be making this ever again.

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  • on February 19, 2008

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    As I just saw the video clip online, I could tell that this recipe wasn't going to work well. So here are some advices. For one, a bok choy is not "chinese cabbage". Napa Cabbage is known as the chinese cabbage, so don't go asking for it in the grocery store, or you'll get a different vegetable. Also, probably the reason why everyone's dish comes out soupy-er than expected is because bok choy has a lot of liquid and it gives a lot of juice when simmered in a crockpot like that. It is recommened, as others have, to stirfry it with the peppers to keep it crunchy and use part of the sauce to sautee with it. Also people mentioned that it was spicy. Red curry (Thai curry used by Robin is by nature a spicy dish. If you want a similar curry taste, but with less heat, you can use yellow curry paste or penang curry paste. it tends to have a similar thai curry flavor, without the heat of the red curry. This this is strange because it combines a lot of different asian dish elements into one, so it's not going to taste really specific authenticity to any region. So rather than following the exact recipe, substitute what you think may go well together. I think it would be better to add the coconut milk along with the chicken in the crockpot. But rather than cooking it for 4 hours (which is way too long for skinless/boneless chicken breasts, cut it to smaller portions and cook it for a couple of hours with the coconut milk. But I guess if you do that, it'll just become a tweaked version of a thai curry dish, which you can just make it over the stove in about 30 minutes.... so therefore, save your self some time and the agony, and follow another recipe.

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  • on February 09, 2008

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    i just have to resolve myself to the fact that this isn't fully an asian dish...just not as rich and complex and wonderful. i did add the lime and extra ginger and a bit of coconut milk that others recommended, as well as some onion and a bit of vinegar (rice wine would have been nice--i used white wine. if made again, i would add fish sauce, definitely. i also stirfried the vegetables on recommendation here--nice and crunchy. didn't love the coconut rice--maybe a kind of noodle would be good? looking forward to leftovers that everyone here says improve!

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