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Really enjoyed this although next time I will double the recipe. There is only a smidgen left for DH when he comes home tonight! I added a bit more curry but not a lot as I was feeding this to my kiddos and didn't want it too spicy. They liked it fine. Also added a little extra brown sugar. Found frozen, shredded lemon grass at our local Asian market and just kept adding until I liked the flavor. Used lite coconut milk and thought it worked just fine. Thank you!
I just made this tonight and with a few alterations it was awesome!!! I added more curry paste. Probably 2 Tbs by the time I was done. I also added some broccoli for some added nutrition.
Very easy and super satisfying. Thanks for posting Le Beast!
This recipe is outstanding. Tastes excellent and very easy to make. It's totally comparable to my local favorite Thai restaurant, at a fraction of the cost, plus the satisfaction of doing it yourself. I added a little more red curry paste than the recipe asked for, but ended up having to keep adding cayenne pepper to bring up the heat. Perhaps the red curry paste at my local grocery store is too weak, I don't know. But, the flavor was all there, except just not spicy at all for me. What I loved about the recipe is that you can keep tasting the sauce as you go along, adding whatever ingredients you feel are missing, so there is virtually no chance to screw it up if you go slow, only if you originally dump too much of something.
I made recipe exactly as it was written. It is a very thin, liquid sauce, so if you are looking for something to stick to the rice, skip this. The flavor seemed authentic, but for me, nothing to wow about. The curry flavor is light.
Delicious! I still can not believe something this authentic tasting came out of my kitchen! You'd pay a lot for a dish like this at a Thai restaurant. Much more economical to do it this way. I didn't have fish sauce (used soy instead) and omitted the lemongrass as I didn't have any. Outstanding, very quick and easy. Thanks SO MUCH for sharing!
This was VERY EASY and relatively quick to make. I'm not a big spicy food person, but I would have done 2 tsp of the curry paste. Delicious and I served it over rice. I was a bit skeptical about the pineapples, but it really made for a nice texture. Get the regular 14 ounce can and not the half sized one. I couldn't find lemongrass stalks, so I used the paste and it worked fine. I think I used more than I should have, but it tasted great! A+++++!!!
This was pretty good. And definitely easy. I added more curry paste and more brown sugar. My middle DS loved it!
This is as good as any Thai dish I've ever had! I followed it as written the first time except used my own homemade curry paste rather than from a jar. I have not dined in the finest Thai restaurants, but some very good ones. We loved it so much that I made it again just a couple of nights later using shrimp instead of chicken and adding snow peas. I did not have to scrimp on ingredients, and you shouldn't if you don't have to. The flavors are complex and wonderful as is. I see some people have had trouble finding fresh lemongrass, but I found it easily here in Arizona at Sunflower Farmers Market. I didn't know what "2 cups" of cut-up chicken equals, but it's about 2-1/4 lbs. of boneless, skinless chicken thighs. "1 can" of pineapple worked well for me using the smaller 8-oz. can, drained.
very good.the whole family loved it including my very picky daughter.she even ate the pineapple chunks.thanks very much.
I made this last night and my whole family liked it, including my 12 and 20 yr olds! It tastes like what you would feast on in a restaurant! I used 5 boneless chicken breasts, 2 garlic cloves, 3 tsp brown sugar, sesame oil instead of vege oil, more coconut milk instead of h20, 2 tsp fresh ginger, and about 1/2 tsp chicken bouillon powder. With jasmine rice, it is over the top!! :)