This was great! We made it with 1 pound of firm tofu (crumbled) instead of chicken.
This dish is alright with chicken, but even better with tofu and aditional veggies (I added a can of sweet peas) Very versitile, delicious, always disappears! Also, I used light nam pla and light cocanut milk, it was still great.
Very easy to make--yay! This was really good, though a little spicy for my 3 year old, so I might cut back a bit on the spices next time around. I added a cup of frozen stir-fry vegetables and used soy sauce instead of the nam pla. Thanks for sharing!
I really liked this recipe. I did make a few changes though. I added two tomatoes, basil, snow peas. It was awesome. Oh, I added some crushed red chili and jalapenoes to spice it up a bit.
I thought this was very yummy and easy to make. Perfect for a quasi-cook such as myself.I added chicken stock and extra chicken and potatoes to stretch the recipe, along with light coconut milk. I served it over Jasmine rice. Great!
This dish was good in flavor, quick and easy to prepare and inexpensive. The coconut milk gave it a nice smooth consistency and flavor. But, since I like my curry to have a bit more spice, I think I'll replace the yellow curry with a red curry paste next time. All in all, this is a repeat recipe and I will make again. Thanks Gilcat2.
I made this and was very dissapointed. It just doesn't have very much flavor. For as many calories and as much fat as a thai curry has, you really want more for your money.
This was very good. We used boneless skinless chicken thighs. It took a bit longer than the last 8 minutes for the potatoes to cook, so I just covered, lowered the heat, and simmered for another 10. It lacked something when finished cooking, so we added about 1 tsp of chicken soup base and a bit of water. Very tasty all in all, served over rice.