Coconut Curried Chicken

If you sub chicken broth for water and up both the curry paste and the sugar (and make it brown sugar!) to 1 TB, this is not bad. I also added some pineapple chunks and had this with rice rather than couscous, as that's more appropriate to a Thai curry.

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.

I double the amount of curry called for and that gives it some zip. This is in the regular rotation - solid recipe.

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.

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.

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!!

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!

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.

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.

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

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!

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.

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.

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!