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Yum! We loved this... and all of the options means you could make this dozens of times before having the same dish. This time around, I went with reduced fat coconut milk, red curry paste, chicken broth, lime zest, fresh ginger, chicken, carrots, onions, and bamboo shoots. I garnished with the fresh cilantro, red chili pepper fresh from the garden, and a lime wedge. I served over hot rice to soak up the great sauce. Thanks for sharing! ZWT9

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Starrynews August 27, 2013

I made the mistake of using almost the full amount of green curry paste. It was way too hot for my tender mid-western taste buds! It smelled delightful while cooking, but brought tears to my eyes and burn to my lips. Did I mention I was a wimp? DH liked it and wanted more! I will make again but be more stingy about the curry paste! made for ZWT9 Soup-a-Star

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Linky1 August 26, 2013

Reviewed for ZWT9 - fantastic recipe Celticevergreen- so many variations and combinations - this really is a dozen recipes in one. I made this using a red Thai curry paste, chicken breast fillet, fresh lime leave, chicken stock, galangal, carrots, onion and capsicums. Garnished with fresh coriander leaves from my garden. Delicious !! A definite make again recipe. This recipe could be easily tamed for anyone who does not like curries with heat by using less of the curry paste. Photo also to be posted

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**Jubes** August 24, 2013

My what a wonderful curry this was, so good. Quick and easy to make, easy to vary. We loved it. From all the options listed I added: coconut cream, organic chicken broth, red curry paste, fish sauce, sugar, sirloin steak, carrots, onions, red peppers, lime leaves, lemon grass and ginger. I served over jasmine steamed rice and garnished with green onion, minced lime leaves and minced thai red chili pepper, for an amazing meal. Sweet, hot and spicy. Thanks so much for sharing. Made for Think Pink 2014.

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Baby Kato October 09, 2014

Yum yum!!! I put tuna in there with green curry, and it was delicious. Also : I didn't have fish sauce, but I substituted it for oyster sauce and I don't think it made much of a difference. Thanks, this will now be my go-to recipe for curry-creation!

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Tahitia March 09, 2014

Oh my goodness, this is amazing! The chicken was wonderfully tender with no work at all. I used my typical sweet peppers, onions, and mushrooms but of course wished I had planned ahead and bought some of the fun veggies and aromatics listed here. Next time!

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amy.cleaveland February 24, 2014
American Kitchen Classic Basic Thai Curry