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This had all of the characteristics of a wonderful weeknight supper- fast, easy, and tasty. I'd say that it was more than 2 servings, but that could be because my chicken breasts were fairly large, and I added both bok choy and red peppers, since I had them on hand. The sauce was just perfect- thickened nicely, and had plenty of flavor, but was a real change from the coconut milk and red curry paste mix that I'm used to. I went very easy on the red pepper flakes, since one of my guests doesn't like anything spicy. Definitely a make again. Thanks for posting!

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IngridH May 08, 2010
Thai Curry Stir-Fry