*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Wish I could give this recipe more than five stars. It is unbelievably good! The combination of chicken pineapple and rice (I used brown rice) seemed to be lacking in vegetables so after I made the soup I took out some of the broth put it in a small pan and simmered parsnips and celeric (cut into small cubes)in the covered pan until tender. I then added all into the soup and...voila! My husband pronounced it one of the best soups he's ever had. I think snow peas and bamboo shoots would be equally good but I didn't have those on hand. Thanks for the wonderful recipe!
This was excellent. It would be good with seafood too. (I often order a soup called "Fusion" at a local Thai restaurant. It tastes somewhat like this but is a little more red in color and is slightly sweeter.
I am cambodian and I have always been intimidated by Khmer dishes because my mom's cooking is so good! This dish was very good and easy to make so don't be nervous in trying this out. I followed another reviewer's advise and used only 2 cups of rice. I do feel like it is missing some vegetables but I really couldn't think of what would go well w/ it. Maybe bell peppers? Squash? I don't know...Also I love spicy food so I used 2 whole serrano peppers minced.
I tried this for a new way to use red curry paste. The pineapple was my favorite part about this recipe- adds a great sweet & spicy flavor to it. Like someone else already mentioned I think it calls for too much rice but other than that it was great. I made it vegetarian with tofu instead of the chicken and I might try it with shrimp next time- very versatile!
This was a huge hit in my house! At first my husband wasn't too keen on the ingredients or idea but once he was eating it he loved it! My mother LOVED it... she ate two heaping bowls full! I didn't change the recipe except I used one extra chicken breast and as many people suggested I used just 2 cups of cooked rice. I also diced and sauteed a yellow bell pepper and added it to the mix. Such a good addition! I let it sit on the stove for a couple hours which thickened it up like a stew and then added a little bit more chicken broth. I served it with pan-fried naan bread. Delicious! I loved the spicy mixed with the sweet. Thanks!
I put this in my slow cooker as I was running out the door starting with cold water and put it on high for 3 hours. I didn't have everything the recipe called for like fish oil/sauce... also instead of curry paste I used dry ground and also ground ginger; for peppers I slivered and sauted orange & red sweet peppers and a med onion and added brown rice raw (just over 1/2 C). For the chicken I threw in 2 chicken breast whole. When I got home I pulled out the chicken and shredded coursley w/a knife and returned it to the cooker; lastly I added the can of coconut milk and a can of sweet corn and served it immediately. It was the perfect consistency. My family raved about it and demanded it go in the "keeper" recipe book.
I made it last night. The recipe was easy to follow the ingredients were easy to find at my local grocer and it was that perfect combination of flavours. I've already shared the recipe with a few people. YUMMY!!!