Definitely a weeknight recipe. I added a red pepper, water chestnuts and corn starch for thickness of sauce towards the end. Enjoyed by all
This was really good!
It was way too pungent for a curry. I couldn't really taste the coconut milk.
This was OK, not a true curry, but good. I did mine with shrimp, instead of chicken. Cooked the shrimp with the peppers.
My husband and I typically are big fans of Indian food and curry-containing dishes, but we found this dish to be inedible. Guiltily, we actually had to discard a significant portion of the dish and make something else for dinner. The sauce is not pleasant and contains too much soy sauce, in my opinion.
This was fantastic and so easy to make! I love all curries (Thai, Indian, Japanese, etc.) but this one is hard to classify. Regardless, it's delicious and I will definitely be making again.
This was good, but neither my husband nor I could even taste the coconut. It reminded us more of a stir fry than a curry.
very tasty, easy to make dinner. Added red peppers, and mushrooms since I had them. Also used skinless, boneless chicken thighs cut into pieces so let them cook longer with the sauce instead of pulling them out. I agree with other reviewers that it feeds three rather than four.
Easy and delicious!! Served with quinoa instead of rice. wouldn't change a thing!
Quick and easy and much more affordable than Thai takeout. I used red and yellow bell peppers cause that is what I had a hand. A handful of cilantro or thai basil would have perked up the flavor to the perfect level.
This looks absolutely amazing. Thanks so much for sharing the recipe with us. http://ahmz-homecooking.blogspot.com
I made it with 2 breasts vs 3, so more sauce, which is good for us. Would definitely be good over rice but we are doing the 4HB so no rice or potatoes. Attempted over peas... so so. Will try again, add more heat. I simmered the chicken and green peppers in the pan to thicken the sauce even more.
Delicious! Exotic flavors and quick to prepare. I have made this more than five times- everyone loves it. (My kids pick out the green peppers, though.) I just wish the sodium count was lower.
My husband doesn't care for Indian food but absolutely loved this dish - it got rave reviews. It is flavorful and the textures work well together - I followed the recipe and served with the long grain rice. I'll definitely make this again!
Delicious! The sauce is silky and thick with a nice heat from the curry paste. I agree with a previous reviewer who felt that actually serving 4 with this would be quite a stretch. I used red bell peppers instead of green, and served over brown basmati rice with a sprinkling of chopped peanuts. This goes in the "Keepers" file.
This is a delicious weeknight dinner that we make all of the time. It takes about 25 minutes. It is great left-over for lunch the next day, also. Since this came out in the March issue, I've made it for dinner at least once every three weeks - it never gets old. I tried it with shrimp instead of chicken and that was really good, too.
So simple, but so good! I used green, yellow, and orange peppers for color, and added cilantro and a handful of green peas at the end, otherwise followed recipe exactly. Served with white basmati rice and steamed broccoli. Serving size as given is rather small. This served three adults; I can't imagine stretching it to four.
Such a good weeknight recipe! It was not only tasty but quick to prepare. I followed the recipe except substituted a red bell pepper just as a personal preference. The sauce was delicious, and my husband and I both loved it. I served over basmati rice- it was a nice complement. I will definitely be making this again.
This curry was pretty good; the lime flavor was a bit stronger than we preferred. Not too sure if that is because I used bottled lime juice. Next time I will halve the lime juice or try using fresh. We also about 1/2 Tbsp more curry paste, to try to increase that flavor.
My husband raved about this. I used about 2 1/2 tablespoons of the red curry paste for extra heat. He made me promise to make this again.
Yum, yum, YUM! I never thought curry could be so easy!
My family loved this and even went for seconds. Better than the takeout we get. I made brown rice so this took a little longer to make than if I used white rice.
This is recipe is restaurant good. My grocery store didn't have light coconut milk, so I had to use the fatty stuff. I also used chili sauce with garlic instead of the red curry paste. I also threw the bell peppers in to simmer with the sauce (I forgot to add them with the chicken, it still came out yummy!). The spice factor was there, but wasn't overpowering. The coconut taste mellows out, and is just so good! I served it over brown rice. I would just suggest making more because we ate it all that night!
Very good curry and so easy to make. It may be too spicy for some, but my husband and I really enjoyed it. Used honey roasted peanuts as that was what I had on hand.
We loved this dish... and will definitely be making it again.
Easy to make and delicious.
Very good! Would use half the recommended red curry paste and I added sweet potatoes.
My husband raved about the sauce; easy to make, solid recipe. Added sliced mushrooms and red pepper along with green for more flavor/color and garnished with green onions for additional zing. Will make again. Served with green salad and good red wine. Was very careful about browning the chicken pieces slowly. Used 1 T. med. and 1 T. hot red curry paste for fuller flavor (already had on hand).