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This recipe is fabulous. I made it exactly as written. Served it over Jasmine rice. Observations: I would use thigh meat rather than breast, I would remove the ginger pieces OR mince the ginger before adding. I also gave fleeting thought to omitting the straw muchrooms - that would have been a mistake. The end result was a little soupy, but I don't think I would change anything as the flavor balance would be off. Dogs lapped up the remaining juices anyway. The curry is spicy if tasted separately. I used the 4 tbl curry paste, but once over the rice it is fine. I could even have it hotter.

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MEAN CHEF August 14, 2002

Fabulous! I could drink the sauce.I used chicken legs and thighs and tripled the recipe for Happy hour event and served in chafing dish. I browned the chicken in a little oil and added the rest of ingred./Grated the ginger and used 1/2 sweetened coconut milk and 1/2 regular so left out the sugar. The mango was perfect addition. I'm learning I like everything the Mean Chef likes.

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linda in ventura March 29, 2003

Another keeper at our house. I subbed half the coconut milk with fat-free milk and coconut extract as suggested on this site and did not even notice. Next time I'll use all ff milk & extract to lower calorie/fat count. I don't need to go to the thai restuarant anymore! Thanks dale!

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KarenT August 04, 2003

OUTSTANDING!! If you like Thai curries this will knock your socks off!!! This is a restaurant grade recipe, for sure. I was spoiled, eating Thai curries from a wonderful Chicago restaurant - Hi Ricky. I can now make it myself, with this recipe :-) I used 1 1/2 lbs of bay scallops in lieu of chicken. No need to remove the garlic. The ginger mellows and softens after cooking, so it isn't so bad if you happen to bite a piece (I typically hate that, along with lemon grass!) This was a superb meal and I seriously think its one of the best things I've ever made at home. Thanks so much for sharing this!

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ajaneck August 03, 2003

WOW! This is my new favorite recipe! I substituted fried tofu for the chicken and vegetable broth for the chicken broth and it turned out delicious! I will definetly make this again!

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muffin3355 June 17, 2003

While this was a really good base for a curry dish, I felt like it needed some serious tweaks. There is way too much oil and way, way too much fish sauce; you could probably cut both ingredients in half and improve the flavor dramatically. Otherwise it was quite tasty; the mangoes really rounded out the flavor a lot.

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Sass Smith March 20, 2008

Great dish! I halved the recipe for two of us and used 2 Tbsp of the curry paste - it was just perfectly spiced. I couldn't find the straw mushrooms, but I would love to make this again with them. I left the garlic in with no problems. I also minced the ginger. As did Mean Chef, I also found it to be a bit soupy, but nothing that some nice crusty bread didn't take care of! Thanks Dale.

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Just Call Me Martha January 23, 2007

This is the nicest curry I've ever had, nicer than any curry in any restaurants. Absolutely gorgeous!

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Yuconno July 29, 2003

OMG!!! Don't really know what else to say. After eating this dish I felt like I needed to repent. It was so good, I felt like I was sinning just eating it!! I added some julienned carrots and some pea pods. Other than those additions, I made it as instructed. Un-Flippin-Believeable !!!

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TinaDen July 29, 2008

Wonderful! This is the second time I made it. It was not difficult to make. I made it with chicken the first time, but this time I replaced it with tofu and triple the recipe. It was for 30 people for a church luncheon, and everyone loved it. They came back for seconds and thirds. Also, tasted just as great with tofu. Thanks for sharing it.

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TinyLiz September 02, 2007
Chicken and Mango Curry