Thai-Style Chicken

This is a favorite quick dinner! I use an 8 ounce carton of Aroy D coconut milk, the best brand I've found. I double the red curry paste. If you don't like cilantro, use basil instead. You can vary the vegetables, too. It always turns out great.

This recipe definitely needed some help! I added some vegetable broth, coconut cream( about 3/4 cup each) and two tablespoons palm sugar. I also added a handful of frozen peas for color. With these additions it was fabulous. I added more red curry paste as well, maybe about 1 more teaspoon. Try it my way and see if you prefer it!

I've made this recipe eight times since I found it a year ago. I doubled the onions and the coconut milk, (not enough sauce for the chicken) and used 2 TABLESPOONS of red curry paste. This is a family favorite including my 5 year old grandson.

Excellent! I did not have the roasted red peppers. I added some sugar snap peas for veggies. I also used regular chicken breast that I cut up. You may want to increase the coconut milk and red crry paste to make more yummy sauce.

My family loves this recipe. It's one of my go tos on the nights I don't know what to cook. I do add a little extra coconut milk so it's a little watery, but other than that it's a hit!

This came together very quickly. I made the rice in the microwave, so it was essentially a one-pot meal. The only substitution that I made is that I used Thai red chili paste instead of red curry paste (couldn't find the red curry paste at my grocery store, didn't feel like driving to the Asian food mart & wasn't sure how much of a difference there is). My husband loved it, so I will definitely make it again. May try it with the curry paste next time.

I found this to be very bland, even after adding additional curry paste.