36 Reviews

Great! I usually make this red curry with whatever veggies I have at hand (yesterday it was julienned zucchini, carrots, tomatoes, potatoes and onion), really anything works. I sometimes add a tbsp of peanut butter like in massaman curry. Delicious with short grain rice, hubby loves it, so do I!

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Dinu June 19, 2012

Oh my!!!! This was absolutely scrumptious indeed! I tripled it & had guests, who all raved about it. I used boneless, skinless chicken thighs, and used most all of a 4oz jar of red curry paste. Next time, I'll add a little more fresh basil. A nice addition is chopped peanuts, toasted unsweetened coconut, chopped fresh jalapenos, and Thai hot sauce, all on the table for each person to doctor their plate to taste. But it is fabulous without doctoring. Thanks for a GREAT recipe - I've been trying curry unsuccessfully until your recipe!

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butterzbetter March 05, 2012

I've made this twice now and just had to say how great it is. First time I used dried basil,this time had fresh and added the chicken. Used 1 1/2 tablespoons curry paste, might even bump it up a bit. Skipped the green peppers(personal preference) but did everything else per your instructions. Beautiful to look at as well. Fantastic, my husband and i can't get enough! Oh, used light coconut milk but didn't miss the fat. Thanks!

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LuvToEat September 10, 2011

This is one of my favorites at our local asian restaurant so I wanted to try it here. I followed the directions exactly, except for leaving out the peppers (weren't avaliable). The fish sauce taste was a little strong for me, but other than that good recipe. I also had to quadruple the red curry paste, but I think the brand I was using was less spicy than the authors. I made it with chicken and served over basmati rice. Made for Zaar Chef Alphabet Soup game.

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Krista Roes September 25, 2008

Absolutely delicious!!! I used coconut oil instead of peanut oil (didn't have any) to cook chicken and peppers. Before serving I mixed everything together then poured it over rice. Big hit!! Will definitely make this dish again!

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tinatee9 January 24, 2016

Stunning meal, weekly family favourite.

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pamelahand January 03, 2016

I have made this recipe 4 times now, each time with different vegetables and meat, and they all came out excellent! I tried adding firm tofu, cauliflower, carrots, & eggplant! When I didn't have enough coconut milk on hand, I sub half of it with milk and cream. Sometimes I have it with garlic nann too. Yummeh.

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Isis N. September 16, 2015

This was absolutely delicious! I made this for my boyfriend and we could not stop eating it!

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Alison C. September 06, 2015

This was really good. I went by the recipe for amount of curry paste to use, so it wasn't spicy enough (I love really spicy food), but I'll just add more of that next time. Easy & quick to make, and tasted great!

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Angi August 23, 2015

Hey I have not used your recipe yet, but I also have no idea how to get ahold of you. Do u have to use fish sauce in the recipe? Or any suggestions of where I could buy fish sauce?

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Rowanne H. August 17, 2015
Scrumptious Thai Coconut Red Curry