*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.
This is INCREDIBLY DELICIOUS! I love the spices so I add extra garlic and double the cilantro and curry. I've only been cooking for the past year and I'm still blown away every time I prepare this dish. My friends love it when I share with them; This recipe makes me look like an amazing chef! Thank you so much Chef John!! More healthy recipes like this please!!
I loved this recipe. Have made coconut curries many times before but this was particularly good. I used skinless thighs to reduce the fat. I also used coconut oil to fry them in beforehand. I chose green beans for the veg and they were great. I also used a popular curry paste. Making it again tonight. I will be using a green curry paste this time. And cod and shrimp instead of chicken. I will also include Sweet potato with the green beans. Because we like it hot and the kiddo does not I make the curry sauce saving about a cup. I blend this with the jalapeños and heat in a small pan separately. When serving we just add a big spoonful of this superheated sauce for heat and flavor.
This was one of my first attempts at curry and it was delicious! I used 15 chicken legs and left out the sweet potatoes and eggplant. I didn't increase any other of the ingredients and it was plenty of sauce. Unfortunately I didn't have any fresh cilantro so I substituted a tsp of dried coriander. My super picky 8 year old even asked for seconds! After the chicken legs were gone I cubed a few sweet potatoes and a pound of boneless skinless chicken breasts and made a soup using the remaining sauce. I will definitely use this recipe again! Thank you Chef John!
This was the best recipes I've made from this site. Amazing!!! We love the green curry beef from the local Thai place and we've been craving it. Well no need to crave again. I followed the recipe pretty much all the way except: I used 4 legs and 4 thighs (still had plenty of sauce) my store didn't have Thai basil so I had to use regular. What I'd change: we like it spicy so I'm going to leave the seeds in 1 or 2 of the jalapeños more ginger (I wish the amount noted in the recipe was more specific) I'd change nothing else. The sweet potato and eggplant were delightful. I'm going to try this with beef next time. Definitely a keeper
Made this tonight for my family of four including a picky 5 year old and 1 year old - everyone liked it. I only added one jalapeño so it wouldn't be too hot for the kids. I couldn't find McCormick's red curry powder so I used a tablespoon of red curry paste (Mae Ploy brand) and I didn't add any basil leaves. For veg I used 2 white potatoes a can of baby corn brown mushrooms and sliced red pepper. I used cane sugar just because. I'll make this again the sauce is such a good base. I served it with jasmine rice. I think next time I'll use chicken breast or chicken thighs. Just a preference because even after crisping it it ended up soggy in the final product and I don't enjoy picking skin out of my bowl.
Rating: 5 stars
I love this recipe but I make some modifications. I use chicken breasts instead of legs. Cut up and sear the chicken pieces. I also change out the veggies - I don't love eggplant. Use veggies that won't get soggy like a mixture of carrots potatoes green beans broccoli variety of peppers asparagus etc. You can substitute ginger powder for the fresh ginger if needed but I prefer the fresh. Once this is done cooking and ready to serve I add either sour cream OR greek yogurt (add either to taste) to the sauce and heat just enough to serving temperature - - - it helps slightly with the flavor and makes it a lot less runny.
This was very good!I used 2 jalapenos because I was concerned it would be to hot for my kids. It was perfect for them and the hubby really liked it too. We had it on brown rice next time I will use Basmati.
I think the eggplant and sweet potato kind of stole the show and the red curry made the dish look a lot less green. I may try this again and modify it a bit. Wasn't bad just wasn't as great as I was expecting.
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