I threw this together one night after I realized my saucepan wasn't big enough for my Thai Chicken, and I needed to quickly transfer it into a large pot. I added more ingredients then slow cooked it for a bit longer. Was a big hit with my Filipino friends. Bear in mind, the different types of vegetables can be lessened, increased, or omitted, based on preference. Serve over white rice.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Heat the sesame oil in a stockpot over medium-high heat; add the chicken, lemon juice, and soy sauce; cook and stir until the chicken is cooked through, 3 to 5 minutes.

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  • Whisk together the coconut milk, curry paste, and flour in a bowl until smooth; pour into the skillet. Add the bell pepper, sweet onion, red onion, garlic, potatoes, bamboo shoots, water chestnuts, and mushrooms; reduce heat to low, cover, and simmer 45 minutes. Stir in cilantro and remove from heat.

Nutrition Facts

554 calories; 32.3 g total fat; 57 mg cholesterol; 645 mg sodium. 41.3 g carbohydrates; 28.4 g protein; Full Nutrition

Reviews (3)

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Most helpful positive review

Rating: 4 stars
05/06/2010
Made as listed except was out of red onion and didn't wait to cook down a full 45 minutes. Probably because of those changes it needed some seasoning. So we added an extra TBSP of soy sauce and a little sea salt. Served over Jasmine rice with added toasted almonds and a side medley of stir-fried veggies. Will be making this one again. Thank you for sharing. Read More
(8)
7 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/06/2010
Made as listed except was out of red onion and didn't wait to cook down a full 45 minutes. Probably because of those changes it needed some seasoning. So we added an extra TBSP of soy sauce and a little sea salt. Served over Jasmine rice with added toasted almonds and a side medley of stir-fried veggies. Will be making this one again. Thank you for sharing. Read More
(8)
Rating: 4 stars
05/06/2010
Made as listed except was out of red onion and didn't wait to cook down a full 45 minutes. Probably because of those changes it needed some seasoning. So we added an extra TBSP of soy sauce and a little sea salt. Served over Jasmine rice with added toasted almonds and a side medley of stir-fried veggies. Will be making this one again. Thank you for sharing. Read More
(8)
Rating: 4 stars
04/27/2009
This was a good dish but not worth all the ingredients to us. I have a better dish with similar ingredients that I cook often that we absolutely love...it's Emeril's (or Doc Chey's) Red Curry Thai Shrimp Noodles. Tho I liked this the flavors weren't enough to keep me making it. Read More
(8)
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Rating: 5 stars
11/15/2008
This was really really good. I added way more garlic beef some grated ginger and lots of hot sauce to the curry itself but other than that it was so good as is. Thanks! Read More
(4)