Coconut Curried Chicken

  • Patten Posted: 03/18/10
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    i followed the recipe but added more peas. i wish i had used all coconut milk and more curry paste as it lacked flavor. smelled wonderful but the taste didn't match. will try it again with those additions!

  • FoodstorageBeth Posted: 11/06/08
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    I have made this recipe 4 times and love it. It is simple to make. I didn't have the lower fat coconut milk but I think that made it richer tasting. Very Good!

  • jessie2008 Posted: 01/12/10
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    This was an excellent and easy meal. Followed some of the other reviewers recommendations and used fresh onion, garlic and ginger. Also used all coconut milk instead of adding water. I like my food spicy so I used extra curry paste and added some chili sauce. Also served with jasmine rice. Will absolutely be making this again.

  • guinness4029 Posted: 05/07/09
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    I was disappointed with this recipe. It was bland...we ended up putting some red curry in it to make it at least have spice. Definitely not making again.

  • MeganS1 Posted: 06/28/09
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    LOVED this dish! So simple, and so tasty. Made it with a boxed almond pilaf rice. I used fresh ginger and garlic & added in fresh peas during the last minute of cooking. It tastes like thai food at a restaurant, yet was very simple & I love that it's healthy too. Will be making this again!

  • EvaHammond Posted: 04/14/10
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    I decided to make this recipe at the last minute, so I didn't have green curry paste handy; substitued with yellow curry sauce. My family loved it, but agreed it could have been a little bit spicier. Had it with jasmine rice. Will try it again with green curry!!

  • eschenk Posted: 09/02/09
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    It was very bland - maybe cut the water (or chx broth) by half for the sauce. I would add more green curry paste as well to kick up the flavor - I held back some as this was the first time I made it and didn't want it to get too spicy for my guests but it ended up just tasting bland. I feel like if you play around with the flavors some it could be really great and flavorful

  • GinnyRae Posted: 06/14/09
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    Great flavor - I substituted curry powder for the paste and it turned out well. I also made mine with mushrooms and green peppers. Reheats great.

  • vickylt Posted: 11/21/10
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    Frankly, this was awful. There was no curry taste to it and it was very bland. I will not use this again and am surprised that Cooking Light published this.

  • Laur71 Posted: 01/08/10
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    I've made many Cooking Light recipes and am hardly ever disappointed, but this was probably the worst one I've ever made. It had NO flavor, which was very surprising to me with the garlic, onions, fish sauce, ginger, lime juice etc. I normally LOVE coconut milk but I think the addition of the water definitely ruined that. I couldn't even finish my plate - it really did not taste good at all.

  • carolfitz Posted: 04/10/11
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    Made curry to recipe, omitting water and using fresh garlic & ginger and sliced chicken breast rather than tenders. Added some sliced red bell pepper to use it up -- gave a nice hit of color. Served with rice & bok choy, leftovers from CL's red curry halibut. Botle of hot sauce on the table. Pretty good.

  • hspencer76 Posted: 08/29/11
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    I double the amount of curry called for and that gives it some zip. This is in the regular rotation - solid recipe.

  • amandadawes Posted: 01/29/14
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    I would not make this again. As other readers have stated it was very bland. I added more coconut milk and curry paste which helped but really was not delicious.

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