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My review
Thai Chicken Curry in Coconut Milk
NELL ROSS
"This recipe is one of the favorites in the family! If you don't have fish sauce available, try making it with soy sauce."
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Ingredients
35 m servings 269 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- Heat the oil in a large skillet over high heat; heat the curry paste in the oil about 30 seconds. Add the chicken and cook another 3 minutes. Stir in the onion, bell pepper, lemon zest, coconut milk, fish sauce, and lemon juice; bring to a boil; cook until the chicken is cooked through, 5 to 7 minutes. Sprinkle cilantro over the dish; stir. Serve hot.
Nutrition Facts
Per Serving: 269 calories; 12.3 g fat; 6.4 g carbohydrates; 30.9 g protein; 81 mg cholesterol; 379 mg sodium. Full nutrition
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Reviews
Read all reviews 100130 Ratings
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Most helpful positive review
3/19/2008
This recipe was pretty easy to make, and the flavor was pretty good, but it tasted like it was missing something. Next time, I'm going to use more curry paste. Also, I'd recommend removing the c...
Most helpful critical review
4/17/2011
Very disappointing. Followed modifications and added carrots, garlic, and tripled the curry paste. Flavor was very bland and only helped adding lots of sweet chile sauce. Won't be making this ag...
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3/19/2008
This recipe was pretty easy to make, and the flavor was pretty good, but it tasted like it was missing something. Next time, I'm going to use more curry paste. Also, I'd recommend removing the c...
5/11/2008
Phenomenal! Used the ingredients as is except for adding shredded carrots, which I cooked with the onions. I did cook the chicken separately with a little roasted garlic oil and the left-over ...
9/6/2008
LOVE this recipe, only gave it 4 stars b/c i make it a little differently. my hubby doesn't like fish sauce, so i leave that out and *don't* sub soy sauce. also, i cheat and use a cooked chick...
4/9/2009
Pretty good. Soy sauce is a good substitution for fish sauce. The one thing that I would definitely change about this recipe is that 1 teaspoon curry paste is not enough! It was very bland and I...
7/26/2009
This recipe was fantastic! I am definitely not a great cook...so anything that turns out half decent for me will most likely turn out amazing for anyone else. I did change a few things due to ...
7/14/2009
OMG! This was really good. I followed the instructions provided as far as cooking, but I added a bit of coriander, garlic and a whole large can of pineapple along with 1/4 cup of the juice with ...
7/15/2008
I added chopped garlic to the onions and red pepper mix. Used two teaspoons green curry paste and it was almost too hot. I will make this again with less curry paste.
12/13/2010
Loved this but with some changes. Added lots more curry paste, carrots and soy. Served over Thai rice noodles. It was good and it was HOT!
10/28/2010
This was a very delicious Thai chicken curry and so simple. I didn't have lemon so I substitute lime zest and lime juice. I also increased the curry paste to 2 teaspoons.