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Green Curry Chicken Recipe

Green Curry Chicken

Show: Food 911

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (40)

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Average Rating:

Total Reviews: 40

Showing 11-20 of 40

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  • on June 30, 2010

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    I liked this recipe very much. My mom said, "I would pay for this at a restaurant." To save time I bought the 'Thai kitchen' green curry paste, instead of making the paste. I am not familiar with lemongrass and was not sure how far the bulb extended because it basically looked like one long piece of string with the white part extending 60% of the way. So that's what I used in the recipe. I thought it would be softer and would dissolve but it did not. Also I should have cut up the ginger finer because sometimes the pieces were too big and chewy. After I finished cooking it was nowhere near spicy enough for me. Maybe because I used the 'thai kitchen' green curry paste. So after it was done I added a tbsp of curry powder and a 1.5 tbsp of chili powder. This gave it the nice spice that I was looking for. Also when buying coconut milk splurge for the spendy stuff that is more gelly, mine cost around $3 a can. Anyway, this was very good and I could have easily gave it 5 stars. I didn't because of the lemongrass, ginger and lack of spice initially. I know how spicy authentic curry's are.

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  • on January 19, 2010

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    I use red pepper instead of green. Added pineapple and slices of japanese eggplant. Really brought those flavors together. People love it!

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  • on December 12, 2009

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    This competes with the best Thai restaurant in town! I left out Kaffir lime leaves, and I used store-bought green curry sauce. Can't imagine it being better.

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  • on September 27, 2009

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    I followed the recipe and the curry came out like cottage cheese??

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  • on August 13, 2009

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    Everyone was raving about this recipe and it looked full of flavour, but it was just okay for me. I made everything from scratch and had to go to 5 stores before I found galangal....perhaps it was the ridiculous search that ruined it for me.

    Don't get me wrong, it was good- just a little more bland than I would have liked. Definitely equal to some blah Thai restaurants I have been to. After trying it at first, I added 3 more Tbsp. of the freshly made curry paste and garnished the crap out of it with Thai chilies, cilantro and Thai basil.
    Oh well.

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  • on March 27, 2009

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    came out great. just like a good thai restaurant. i used shrimp instead of chicken and maesri brand green curry paste (can. awesome. thanks t!

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  • on November 21, 2008

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    I made this for a big Party. It was really lovely. The flavors are really clean. I made it exactly as the recipe . Everything from authentic and fresh ingredients how it should be. The only change I made, since I forgot entirely about the Shrimp Paste, I substitute for Anchovie Paste when preparing the Green Curry Paste.

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  • on November 18, 2008

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    Loved this recipe and it was easy to follow. This was my first time making Thai food and it tasted just like some of my favorite Thai restaurants back home. It's a dish I missed living out of the country. Thanks!

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  • on June 27, 2008

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    In comment to Nice Try Tyler and the ?supposed? owner of a Thai restaurant, I am not Thai but lived their and was a chef in Thailand for over 9 years. Authentic Green Curry sauces ABSOLUTELY do contain Thai basil and Kaffir Lime (usually the leaves, but most chefs also put some lime into the sauce. Cilantro, although not widely done, is not that unusual to find in Green curries. A simple Google search will validate my points along with any authentic Thai cookbook. I have a feeling I would be thoroughly disappointed with this person?s restaurant if they tried to serve their ?version? of green curry as authentic.

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  • on August 03, 2007

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    I totaly rec this recipe to anyone who loves eating spicy Asian food. You won't regret making this dish, it's to die for, and very easy to make. It's very spicy but not too much, and the gravy is very thick and savory, love it soo much, thanks for rec this great recipe here, and i hope to make more soon. ^.^

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