Green Curry Chicken

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amazing!!!

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I added a ton more veggies: saute red vs. green bell, mandolin sliced carrot, green beans, 5 thai chiles split, black pepper and seasoned salt. chop 3tbsp fresh ginger, 2 stalks lemongrass cut in 6inch strips (whack with a mallet- plus 2tbsp chopped garlic, add it to sauteed veggies with a small can of green curry paste -much easier. Add 1 can of low-sodium chicken broth and 2 cans of coconut milk with 2 squeezed limes -leave 1 cut half of lime in broth till end- remove along with the chiles and the lemongrass stalks- add about a tbsp of fish oil and more pepper/seasoned salt. Bring to a slow boil then add the thinly sliced chicken, I used about 2lbs of bell&evans chicken breasts. After about 10-15mins add baby bok choy and bamboo shoots, a little more fish oil and pepper to taste. Serve over basmati with tons of THAI basil -yumm! and chopped cilantro. If you follow these directions you will be so proud of yourself! This will yeild 6 or more huge portions

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This is a great recipe and you can simplify it by substituting canned green curry paste for the homemade green curry paste. I use Mae Ploy brand - it comes in a little can. Stay away from Thai kitchen curry products - bleck. (Sorry Thai Kitchen! You can find it in oriental food stores. Also, add a can of drained straw mushrooms. Makes the recipe just a little more substantial and still close to authentic. Serve with jasmine rice, the aroma will knock you over and make a really nice dining experience. Thanks Tyler!

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Tyler, your food is great, im from Thailand I can give more pointer in Asian fusion

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I agree with the reviews that say this curry is very bland. Even with doctoring, it doesn't have great flavor. I won''t use this recipe again.

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I completely agree with cait.viscardi's review. This green curry was much more bland than other recipes I have followed. Two crucial ingredients were left out: fish sauce and chili peppers.

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I am a huge Thai food fan and a huge Tyler Florence fan and this recipe did NOT live up to the reviews. The curry paste smelled great when we made it, but the finished product was way too bland and flavorless. I was definitely expecting some kick after adding several more hot chilis to the paste than required, but it totally didn't work. Maybe it was the chef (my boyfriend, but he rarely messes up this bad when he follows the recipes exactly (as he did, so I can only conclude that the recipe sucked. I ended up having to add a ton of Sriracha to my bowl to make it the least bit palatable. I guess the search is still on for a decent Thai curry dish.

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I was so surprised to find that this tastes almost exactly like the green curry I order from my favorite Thai restaurant. Usually recipes of this sort take forever and taste inauthentic in the end. This one tasted authentic and was incredibly easy to make.

I used the green curry from savory spice shop (awesome spices you can order online to make the paste, and I only used 1/2 a lime. I also could not find the lime leaves. Other than that, I followed the recipe exactly.

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Made this tonight and it was awesome. We like our curry Thai hot x 2 so we added some hot peppers the same time we added the curry paste, ginger, etc... My family totally ate it up.

Personally, I like my curry a little sweeter so I added a pinch of sugar to my own dish. So freakin' good!

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I love this recipe! I used the Thai Kitchen green curry to save time and I had to substitute some of the ingredients, but everything came out delicious! I'm making this again tonight with no substitutions and a side of jasmine rice. Happy food time!