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This was delicious and easy to follow, but I will definitely double the spices next time for more flavor. Also, to shave off a few calories, I used light coconut milk and used only a half teaspoon of peanut oil for the chicken and had enough oil left and from the chicken that I did not need to add more to cook the onion/garlic/garlic. **Update** For more flavor and spice, to the leftovers I added a little Red Curry Paste, mixed it in well, and it made this absolutely perfect, so in the future, I'll add about 2 Tablespoons (or more) of that at step three.

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Maggie, Cooking August 11, 2008

This is a good recipe, but kind of bland. I will increase the spices next time.

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Chef Patience October 28, 2005

Great recipe, but next time I will add a bit more salt as I think it would need it. Other than that I added some zucchini to have veggies in it.

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Maïté G. September 17, 2005
Coconut Chicken Curry