Thai Red Chicken Curry
This is a quick and easy curry stir-fry made with chicken, zucchini, red bell pepper and carrot. Coconut milk and curry paste make an irresistible sauce. No need to go out to eat, as this dish is ready in about 20 minutes!
This is a quick and easy curry stir-fry made with chicken, zucchini, red bell pepper and carrot. Coconut milk and curry paste make an irresistible sauce. No need to go out to eat, as this dish is ready in about 20 minutes!
Well, I think I have found that "missing ingredient" in this recipe! I read all of the reviews saying it was missing something, so I went on a quest to find it. First of all, I saute'd the chicken in hot sesame oil, but regular sesame oil would probably be nice also. This added a nice kick and flavor. I added lots of carrots, cubed potatoes (a must), onions. Then I threw in a can of bean sprouts and a generous handfull of unsalted peanuts (yum!), but you could easily use cashews. I used a regular can of coconut milk, cilantro, 1 T fish sauce, about 1/3 t of corriander, 1-2 t sugar, and some s and p to taste. Here is the secret ingredient: a couple of dollops of creamy peanut butter! It gives it a beautiful satay flavor, and somehow balances out the spicy with a more smooth, peanuty taste. I would love to hear feedback on some of you who try this added ingredient. Made this way, I will certainly make again, over and over. My husband adored this! I served over asian coconut rice from this site (something else that balances out the spicyness). Delicious.Read More
Well, I think I have found that "missing ingredient" in this recipe! I read all of the reviews saying it was missing something, so I went on a quest to find it. First of all, I saute'd the chicken in hot sesame oil, but regular sesame oil would probably be nice also. This added a nice kick and flavor. I added lots of carrots, cubed potatoes (a must), onions. Then I threw in a can of bean sprouts and a generous handfull of unsalted peanuts (yum!), but you could easily use cashews. I used a regular can of coconut milk, cilantro, 1 T fish sauce, about 1/3 t of corriander, 1-2 t sugar, and some s and p to taste. Here is the secret ingredient: a couple of dollops of creamy peanut butter! It gives it a beautiful satay flavor, and somehow balances out the spicy with a more smooth, peanuty taste. I would love to hear feedback on some of you who try this added ingredient. Made this way, I will certainly make again, over and over. My husband adored this! I served over asian coconut rice from this site (something else that balances out the spicyness). Delicious.
Definitely restaurant quality! But don't be fooled by earlier posts: 1 Tbsp is plenty of curry paste, if you're using the kind of paste I use! You might want to start less if you are sensitve to spicy foods. I recommend that you stir curry paste and 2 Tablespoons corn starch with a little bit of the coconut milk in separate dish, add to cooking vegetables and chicken, then combine the rest of the can of coconut milk at the end to make it easier to stir in a wok. I followed the suggestions in other reviews and added juice of 1 lime, fresh garlic, 1 tablespoon fish sauce, plus added minced/grated ginger, and plenty of black pepper and salt. I cooked the minced garlic in the oil for 1 minute before adding the chicken. Extra cilantro helps the flavor, too. It was fabulous with rice! A++
This recipe is a great BASE, but to make it taste restaurant quality quite a few changes/additions are needed. Here is a summary of what I've done: (1) Use sesame oil instead of olive oil. Saute grated ginger and fresh pressed garlic in it before adding the chicken. (2) To make it easier to mix with the chicken/veggies, combine in a small bowl the cornstarch, some regular coconut milk, curry paste, 1/3 t coriander, 2 t peanut butter, 2 T fish sauce, fresh ground pepper, and 3 t sugar. (3) You might need to add more sugar...initially we did 2 t and realized that it was missing SOMETHING. Turns out an extra touch of sugar is exactly what was needed. (4) Adding water chestnuts and chopped cashews give a nice crunch. (5) Use basil instead of cilantro.
This was SO good! I read the reviews before I prepared it and added more red curry paste as was suggested. I also added some fresh garlic, lime juice, salt and pepper while cooking. It was out of this world...just like going out for Thai food. I would start easy on the curry and continually taste and add, taste and add. I went a little overboard, but I love it spicy! If you like Thai, you should love this.
Too bland, there is definitely something missing from this recipe! If you want hot you can always add more curry paste, but this does not make up for the lack flavor.
Really, really good - it tasted like what you would order in a Thai restaurant. I definitely doubled the red curry paste because I enjoy spicy food. I also couldn't find 'light' coconut milk, so I used regular - I will try try to find 'lite'going forward because it made it richer than normal. Yummy, and I will make again!!!
This is a simple and tasty dish. It did lack a bit in the flavor department. I'm not sure what to add--perhaps some ginger or garlic. We added extra curry paste, but it just made it spicier, not more flavorful. Next time, I'll add some fresh garlic and ginger to the vegetable stir-fry.
This tasted much better than it looked. I added some snow peas for color. Although I added double curry paste we still didn't have enough heat for our taste. Before we added 4 thai peppers to it for extra heat the flavor was excellent. After the thai peppers it had some kick. What was good though even though it wasn't all that spicy someone who does not like it all spicy and burning will enjoy it. Wife says this one is a keeper and I agree with her. Good job on the recipe.
Great way to make authentic tasting Thai curry quickly! I also tend to use whatever fresh veggie's I have, even if I don't have what was specified in this recipe.
Pretty good curry recipe but it is missing a critical ingredient.... FISH SAUCE! at least 2-3 TBSP. Without it this would be bland indeed. Fish sauce is the Thai equivalent to adding salt ... No fishy taste so don't skip it. I would definitely double or triple the curry paste as well, in fact I personally add at least 4TBSP .. If it doesn't bring tears to my eyes, it's not spicy enough ;) I also did not use any cornstarch (not needed) or cilantro although I might consider using a handful of fresh basil which is more traditional. With those modifications I think this is a 5 star recipe but as it's written I can only give it 4 ... Too bland as written.
We make this dish all the time, but my ingredients are a bit different...I use 3 cloves garlice, minced, and 1 tsp crushed ginger along with the curry paste (usually 2 tsp curry paste--it's quite fiery!). I also quarter and then slice my onion (we prefer sweet) and use whatever color pepper I have on hand and juliene the carrot. I don't like zucchini, so I don't use that, but it's quite good with frozen green peas and also with sugar snap peas. It's a delicious dish with endless possibilities with the veggies.
Don't be deceived by other reviewers- this recipe is VERY bland! There is something missing, and I would read other reviewers ideas to maybe change it to your liking. I followed one person's advice that it was good as-is, and I completely disagree. Sure, it SMELLS restaurant quality, and it makes you excited to taste it.. until you realize. Even the chicken and vegetables couldnt save the taste! I instantly thought the coconut milk shouldn't be light but regular- I will try this in the future with a new receipe and all-fat coconut milk. Good luck to those who try this.. Also I would like to comment that adding tons of peanut butter and peanuts does not sound like curry but peanut sauce recipes. I think this is meant to be only a coconut and spicy recipe. If I can get the Thai place's recipe by me, I will find out..!!
I really wanted to make a good red curry but after reading some of the reviews on this recipe and noticing something not so authentic like cornstarch in the ingredients I decided to do some research. I made something that was still similar to this recipe: 1/2 yellow pepper, 1/2 red pepper both thinly slice, one carrot thinly sliced, 3 tbsp of red curry paste, 1 can coconut mild, 2 1/2 tbsp fish sauce, 1 tbsp lime juice, 2 chicken breast sliced thinly, 1 cup bean sprouts, 10 snow pea shoots, and 1/4 cup cilantro. So you can see it was similar but much more authentic and the flavours were amazing. I probably shouldn't even be rating this recipe seen as I didn't really follow it through but I wanted to share with everyone what I did and let you all know I was so impressed with the flavours. I must thank this recipe for giving me the basic iddea.
BLAH!! ! This curry is missing spices. Cumin, cayenne, ginger, garlic, salt, thai basil, a touch of lime and brown sugar. I just followed the directions and was so disappointed. If you like bland foods don't change a thing.
I made this dish for my boyfriend and I and we both found it completely unflavorful. Not sure if it would be better with regular coconut milk instead of lite, but I was very disappointed!
The meal was a big hit with both old and young alike. I doubled the recipe for 8 (we 4 are big eaters) and realized that I had to make 2 batches due to equipment contstraints (pan too small). It worked out though because the first batch with curry sauce as directed was great for the adults, however when I tasted it I thought it might be a wee bit spicy for the youngins. Therefore I halved it for the kiddies which they said was perfect. They're actually 11 and 13, so I'm sure they so hate that I'm calling them kiddies :-) (One of them is reading over my shoulder as I type this) I've already got a request to make this dish again real soon! I'm looking forward to trying more recipes from this site. This was my first recipe from allrecipes.com Great site!
Wow! This was really good! I was pleasantly surprised. Definitely authentic resturant quality. But, I made a few changes: I used sesame oil instead of olive oil, lightly salted and peppered the chicken, added 1 tablespoon of soy sauce, doubled the curry paste (I like it spicy) and added bamboo shoots for a really authentic touch. Served it over brown rice. Yummy!
There's a little mom and pop place in Dallas, Tx called "Tukta Thai" and they have the best red curry chicken. I use that as a basis for making my own. Instead of using olive oil, use sesame oil and it does not hurt to gently sprinkle some salt and pepper on the chicken. For the veggies I used FRESH green beans, zucchini, carrots, and red or green bell peppers. The missing ingredient here are bamboo shoots. It is a must it makes all the difference. I added fish sauce and 2 tablespoons of sugar. If you like spicy just add pepper flakes and cayenne pepper to taste. Also, i added like 3 tablespoons of the curry paste. I have been playing with the recipe and it finally taste like the one from the restaurant, my hubby was in love. Personally there really is NO need for the cornstarch. End result will be 5 STARS!!!!
I thought this was an easy, tasty Thai curry and I enjoyed making it but I would not use light coconut milk again - it was way too watery. I had to add more Thai curry paste and dried red chilli flakes to up the flavour. Next time I think I might leave the carrots out too. Nevertheless - it's a good recipe.
With the suggestions from other reviewers, I added coriander, and fresh minced garlic to sesame and olive oil. I didn't have zucchini, so I added green bell peppers along with the red bell peppers and carrots. I used plain rice milk instead of coconut milk, and didn't measure out the red curry paste or peanut butter, but about two large scoops of each was the perfect for us. Served over quinoa. Will make again, and enjoy again!
i thought this was ok but my boy friend that it was wonderfull. i felt like it was missing something, next time i think i will add some ginger and maybe some fresh lime juice. will definitly make again
This recipe is a good base, but as a complete curry recipe, not so great. It didn't deliver the heat I want in a good curry, and it lacked that essential Thai flavor. I doubled the curry paste & added some Thai chili sauce to heat it up some. I also threw in some mushrooms & baby corn and substituted green bell pepper for the red. I also added a healthy dose of fresh basil leaves from my garden. About 10 leaves really gave the flavor a little boost & made it tast more authentic.
As some other suggested, I changed the recipe a bit; adding some peanut butter, lime juice, garlic, sprouts, and using sesame oil instead of olive oil. Turned out pretty good. Very nice color, though it was thicker than I expected it to be. Will definitely try again.
Very spicy. My husband had to add a lot of soy sauce. I added garlic and a little extra red curry paste. I may serve it again. The fresh cilantro was a great topper and made a nice presentation.
It was a little bland, as others have said. I'm not sure what else to add, but it needs something.
Meh.... nothing special. Woefully lacking in flavor.
I did follow the instructions, and it was edible, but didn't have the rich flavor to which I am accustomed when eating thai curries. Needs a lot more spice and flavor, or the recipe itself is very bland.
Needed salt! Loved the veggies. Added mushrooms too. Just needed more flavor.
A bit tasteless. Perhaps I'm used to eating spicy red Thai, but this was very, very bland. I doubled the red curry paste and it was still tasteless.
Great recipe! I made the modifications suggested by other reviewers and loved it! The only change I made was to add red pepper flakes for a kick.
I have made this recipe 3 times now. It's wonderful as is but I like a nice "punch" of spice. I think found my perfect taste. Along with the recipe, I use 3 good tablespoons of curry paste along with 2 tablespoons of peanut butter and 3 tablespoons of fish sauce. I omitted the zuccini and cornstarch and it was the perfect consistency. Thanks for a great recipe, I feel like I'm in my favorite restaurant each time I make this dish. Excellent!!!!
I used full fat coconut milk, otherwise followed the recipe as written and thought it could have used more flavor. I used Thai Kitchen brand red curry paste - maybe it's not as spicy as other brands?
Very good. Nice clean, fresh taste. We upped the curry paste and added a scoop of peanut butter. I think next time I will leave out the cilantro and we also added fresh lime juice and I won't do that again. The cilantro and lime overpowered the rest of the flavors. Husband loved it and that's always a plus!
I read all the reviews and doubled the curry paste, but something was still missing from the dish. I'm more of a minimalist, and love the simplicity of having just the veggies, but some minced garlic in with the chicken and coriander and red pepper flakes added with the red curry paste fixed it all up! Served it over jasmine rice, and it rivaled our favorite Thai place. Great recipe!
I would have to agree with most other reviewers in saying this recipe needs an additional punch of flavor. I do have another Thai Chicken Curry recipe that calls for fish sauce, lemon juice and garlic chili sauce. I think adding those items, as well as perhaps some straw mushrooms and tomatoes, might enhance the flavor tremendously. I personally also like baby corn in my Thai chicken curry dishes. I think next time I'll combine both recipe ingredients and have a killer dish.
Quick, simple, and tasty. Loved it and will be using the recipe again.
Was very good but needed spices added
This curry was edible but there was almost no flavor. I followed the recipe as written, except I added more veggies and omitted the cornstarch. It was missing something- this is a good base for a curry, but you'd need to play around with adding ingredients to make it worthwhile.
The texture of this recipe is great but it is lacking in flavor. I tried adjusting the red chili paste from 1 tablespoon to 3 tablespoons still not enough flavor.
This recipe was good as is. I did make some changes, though. As recommended by other reviewers, I added 1 Tbsp fish sauce, 1/2 tsp coriander, doubled the curry paste, added some fresh garlic and ginger, i put in some cubed potatoes (which i boiled first) instead of the carrots, and the most important part... a big ol' spoonful of peanut butter. one of the other reviewers suggested this was the missing ingredient and i think she is right. it really added a lot of flavor. next time, i will skip the cornstarch, too. i am not sure why a curry needs to be thick. as it is written, it was good, but with these changes it was delicious!
My family loved this recipe including the 3 year old. I followed the instruction to the one suggested on July 27,2007. I loved it and will make it again!!
Very good and easy to make. Few changes: 1) rub chicken with curry powder night before. 2) Add Thai Chili Peppers for kick. 3) Use Thai Basil instead of cilantro
By no means was this bad, it was actually very good. For some reason though, it did lack the flavor you usually get with restaurant Thai curry. I think the amount of curry paste you use depends on the brand. I bought some paste from my grocery store, it was one of those major brands that sells tons of packaged thai foods, etc. I put in one T and literally, there was no heat at all. I put in another T just for flavor, but still no heat. Guess my brand was mild. I don't like it hot, just a little bit of spice but mostly flavor. Next time, I'll add fish sauce and brown sugar. Perhaps another can of coconut milk as well to make it more saucy for the rice.
I made a few changes: -I added some salt, cayenne pepper, and a bit of a chili paste I had to the chicken before I cooked it. -I left out the bell peppers but added some sliced bamboo shoots (you can find this in a can usually in the Asian food isle.) -I didn't use light coconut milk, I had regular. I added that and added 1/2 can of water to it as well so it wouldn't thicken up too much, to0 fast. -Instead of cilantro, I chopped about 3 basil leaves and put them it--IT DEFINITELY MAKES A DIFFERENCE! -I also used baby carrots for the recipe, they make it so small and bite size. I also wanted to add peas to it, but it slipped my head, so if anyone tries it-let me know how it comes out! :] ENJOY!
Really good recipe! I used 1/2 light and 1/2 regular coconut milk (all light is too soupy). Also used tofu instead of chicken. We only have small cans of Thai curry paste, and our can recipe says to use the whole thing so I always do. Perfect!
My wife and I absolutely loved this! I can't wait to prepare it again.
It's a pretty decent recipe. I made it with onion, green beans, bell pepper, tofu and chicken. I added basil since it should be cooked with basil. I also doubled the curry paste and next time I would skip the cornstarch altogether. It gave it a weird texture.
There are much better curry recipes out there. The vegetables don't get cooked, the coconut milk doesn't mellow the curry, and the cornstarch is not needed.
This is a 5 star recipe with a few additions...BEEF! Try it with Flank Steak! Our additions: 2 T of Curry paste (not 1), 1 T Fish Sauce, 2 t. coriander, 2 cloves minced garlic, 1/2 t. minced ginger, and SALT...it needs salt! But...it was absolutely delicious! Thanks for the baseline, and all the other reviews!
Love this recipe. Use with chicken or shrimp. I also add other veggies that I have on hand. I also add ground coriander in place of the fresh cilantro.
this recipe no flavor whatsoever. I do better thai myself. I had to add oyster sauce, and soy sauce. It was awful.
I like red curries, and I like easy recipes, so I wanted to like this. Unfortunately, we were bored to tears with this.
I had high hopes for this recipe and was really disappointed. Especially since it smelled so good while it was cooking. I did what several people recommended by doubling the red curry paste, adding fish sauce, coriander, sugar, and red peppers. I was really surprised at how little flavor it had, especially after everything I added. I can't imagine what it would have tasted like if I didn't do anything different.
I set out to make this and it turned out great! Only thing is that I thought I had Thai red curry paste and it was in fact, Thai red chili paste...given that I put in 2T of it along with 2T of powdered curry. My next flub was at the store I somehow got creme de coconut rather than 'milk'. (don't know what was going on that day) and it is thick but mixed a small amount of water to the cornstarch and somehow this was absolutely delicious! Great texture and visual. thanks, maybe it will try it again as written, but maybe not.
We loved this! I will say that we put in 2 T of red curry paste and a couple of spoons of peanut butter and it was pretty spicy for the kids. Now I on the other hand coulda handled some more heat! We also added a dash of fish sauce. Left out the cornstarch all together. Used green peppers instead of red and didn't have any zucchini, so left that out too. I will definately be making this often!
Great recipe for basic curry. However, all of the flavor comes from the curry paste, which is very spicy, so to add more flavor you must add more heat. It needs other seasonings such as brown sugar and soy sauce to correct this as other people have mentioned. Also, I use fried tofu in this recipe and whatever vegetables I have on hand or feel like.
Dud. I made this recipe as listed and it looked and smelled delicious but absolutely no flavor. Next time I will add salt and maybe fry the curry paste. It is a good base but needs work to pull out some flavor.
I am reviewing this recipe even though I have tweaked it. I realize there are some people who think a recipe needs to be made as written in order to be reviewed. I am so glad that there are cooks who tweak and review and add their comments and reasons for the changes. I followed many of the suggestions of other reviewers here to make this dish more flavorful and am pleased to report it was a big hit. I am giving this four stars, because it was not "wonderful" for me until it was tweaked. But I thank the submitter for the recipe and inspiration.
It wasn't just mild it simply had no flavor.
Instead of the veggies called for, I used shrimp, potatos, tofu, onion and red pepper. I used QUITE a bit of red curry paste and it still wasn't very spicy, probably 3. The sauce was pink, not red. It didn't taste too different than the regular curry I made, but my husband says they're not supposed to. I'd never had red curry before. This was pretty good, but if you want it spicy, I'd add red pepper flakes to the sauce while cooking and add 4 tablespoons of red curry paste.
This was just ok. Not enough flavor for me, unfortunately!
I was disappointed with the flavor of this recipie. I thought it sounded fabulous and tried it last evening. It didn't have much taste to it. Could it be the lite coconut milk? I even used extra curry... If you like a mild tasting dish, then this may be for you but if you like a bold flavor - I would recommend making some changes.
YUM. This was so freaking good! I served mine over Jasmine rice, and I wish I'd started the rice before I started prepping, because it came together so quickly that the rice was the part that took the longest! This seems like it would be very adaptable to whatever veggies and protein that you have handy. I can't wait to "play" with it.
the recipe was a real hit at my dinner party. followed the recipe exactly and it came out great. Thanks for sharing!
This was pretty good. Not bad for a basic curry recipie. I personally LOVE peanut butter. So I listened to another reviewer and added about 4-5 large tablespoons of it. It really gives it a nice flavorful kick. I also added red pepper flakes. Do not add too much cornstarch . It only needs a little and if you add too much like I did, it will taste like the darn stuff. I give this a 4!
Addendum: I made this again and added fish sauce, spicy Thai peanut sauce, roasted peanuts, cubed cooked potatoes, lime, garlic, sugar, and S & P. After the additions, I've upgraded my opinion of the dish from a 2-star to a 4-star. I had high expectations for this recipe but was dissapointed. Even after adding the extra ingredients(lime, S & P, garlic, sugar) suggested by others, the dish was still missing something. I doubt that I will make it again unless I can figure out what to add to make it taste better - definitely did not taste like authentic Thai.
This is a good recipe but to be great restaurant quality some changes/additions are needed.
My favorite dish of all time is Red Curry Chicken from a place called Lemongrass and I believe it is untouchable. I would say this is a 1 star compared to that. It could be that my standards are way too high, because of this reason, and if I had never had their Red Curry Chicken, I might have rated this recipe higher. So take that into consideration.
this is pretty good and fast. it is missing something though, i added some shredded coconut while cooking and it elevated the flavour. i also cubed about a cup of fresh pineapple and stirred it in right before serving. enjoy.
I used green curry instead of red, and it was delicious!
This was a fantastic recipe. I too followed earlier suggestions and added fish sauce, fresh minced ginger & garlic, and the juice of two limes and tons of cilantro (I am a lime/cilantro freak!) I also added in pineapple to please the little ones at the table. Served w/ jasmine rice and a fresh fruit plate of mangoes, bananas, kiwi on the side. Everyone gave rave reviews and I loved how easy it was to prepare.
This was the first time I've tried cooking Thai food. It turned out exactly how I've had this same dish at restaurants! My family and I loved it and plan on making this again!
I thought this recipe came out great! I doubled the amount of red curry paste and added some fresh basil. I used regular coconut milk instead of "lite" and was pleased with the consistency. I would definitely make this again.
This curry recipe works well, but I used Thai Kitchen paste and only needed one teaspoon. Also, this recipe needs 1 1/2 Tbsp fish sauce for the right flavor.
Almost right. As others had mentioned, a little bit of peanut butter makes all the difference. I used a tablespoon of unsweetened, unsalted organic peanut butter.
This recipe was simple to make I like spicy so I did add just a little more red curry paste. Also I used some ground ginger. Overall I thought this was really good and will probably make again sometime.
My husband (who is not really a cook) made this for dinner last night. It came out wonderful! The only thing he changed was to omit the zucchini and add a can of bamboo shoots. We also used a green pepper from the garden instead of a red one. We served this over rice and had just enough to eat for lunch the next day. Loved the coconut/cilantro combo!
I agree this is a good quick starter and sometimes that's all you are looking for on work nights. I made this exactly as written and after tasting it I then decided it needed something. I went ahead and added broccoli, paprika, black molasses, brown sugar and a little extra red curry. Yum yum yum!!
This is a great recipe. We were stuck in a snow storm and didn't have all the ingredients, but after reading reviews, we had enough to improvise. Added a minced 1-inch piece of fresh ginger, 2 large cloves of garlic, tripled the curry paste, mushrooms instead of zucchini and no carrots. We didn't have any coconut milk, so substituted half and half. And, we forgot to add the cilantro! But it came out fantastic! I want to make it again with the coconut milk, but other than that we loved it the way it came out. Thanks for posting this great recipe! This is definitely something we'll be making again.
Excellent dish! I do like a little more spice so I added more of the thai paste, some red pepper flakes, and curry powder. If I had sriracha I would've added that. Oh and I added garlic because garlic is a must in any dish. Put it over a bed of rice.
Very tastey, just like a resturant. I added lime juice, garlic, 1/4 teaspoon corriander, 2 tablespoons sugar and some salt and pepper. I served it with couscous, a nice alternative to rice. Oh and used about 1/2 Tablespoon extra curry paste, wasnt too spicy at all. Will be making this again!
Good start. Something is missing, spice wise. I have eaten plenty of Thai food but haven't cooked much of it. Not sure what this needs?
I thought this was a great recipe! For anyone who loved this recipe, I would try using red onion instead of a white onion for a little added zing. Otherwise, I felt like I should be paying for this in a restraunt. Great stuff!
This turned out to be so good... :-) Although I did add 7-8 lime leaves and some chopped lemongrass to the oil just before adding the chicken and the veggies. Also I did not find Coconut Milk and used Lite Coconut cream, diluted with water and skipped the cornstarch.. Yum with steamed Jasmine rice.. :-)
I was excited to try this recipe, but it was very disappointing. The dish did not have much flavor and seemed very watered down, even after adding more curry paste. A friend told me that a good curry paste can make a big difference, so maybe that was the problem.
Amazingly deliciuos and so easy!!
I really wish I could have been more generous but all things said, this recipe was a bit blah. Not the punch of authentic flavour I had hoped for. I followed the recipe to a T but before serving, I tasted it and found it severely lacking in flavour. I tried to add some fish sauce, some ginger and some salt but nothing could be done. If I had had a lime, I think the acidity would of benefited the dish but alas, I didn't. And as others have mentioned, the cornstarch was not necessary and threw off the texture. My husband and I are big fans of Gang Garee Gai so I was looking for a similar dish to make at home but this was not it. I'm pretty sure it will not get a repeat performance in my kitchen.
Loved this recipe, even went on a kick for a while where we made it almost weekly! I prefer to skip the zucchini and instead add white onion.
Not authentic. Bland!
I love Thai red curry (Gaeng Phed Gai), and this was a nice and quick recipe. I made some adjustments to make it more authentic. I used fish sauce for salt, and I added basil and lime leaves - and the vegetables that was in my fridge: carrots, peas, bell peppers and a tin of bamboo shots. If you don't get lime leaves, you can use zest and juice from one lime, or lemon grass. It's such a rich dish that I really think it needs some acid. But this was a nice starting point :-)
I loved this recipe, although I did have a few things to add. I doubled the amount of curry paste (plus added jalapenos and some cayenne for some serious heat). I love the sweetness of Thai curry, but my taste for this dish tends toward the acidic. To help with this, I added the juice of 1 lime PLUS about 2 tablespoons of rice wine vinegar. I found that this adds a kick that it was otherwise lacking. Another change I made was adding green onion, water chestnuts, and a generous amount of Thai Basil (any type of basil would be acceptable, however). I kind of like the idea of the peanut butter, although I do think it adds a little too much sweetness. As far as spices go, I added about 1 teaspoon of Indian Yellow Curry spice to the dish. I found that it created a little more depth to the flavor of the curry, although it's a tad unconventional. Also, garlic is a must! In my opinion, experiment with the flavors, taste often, and have fun!
This was excellent, used some ginger, and garlic plus a bit of lime juice to bring out more flavor. Added a 1/2 tbs more of the curry paste and served over Jasmin Rice. The entire family loved it~
Very bland (at least for my tastes) even going with the comments-recommended 2Tbsp, next time I'll taste and check and probably end up more around 4Tbsp. I added a chopped potato, a pinch of garlic, a spoonful of peanut butter, and put it over rice. Yum!
This was pretty good. I followed everyone's advice and added the extra curry and lime and 2tsp sugar. I also put in 1/2 tbs of curry powder by accident and garlic salt. I still think it's missing something sweet but it's definitely not peanut butter..lol. Maybe I'll put 3tsp sugar next time.
As just a dish on its own, though, it wasn't bad, but this recipe isn't authentic at all. I felt that the flavor was very weak and there were just certain flavors from an authentic Thai red curry that I missed (ie. fish sauce, lemon grass, etc.) It tasted fine, and it was very easy and quick to make. Just don't hope for authenticity!
I loved this. But I did add to it. I added some champanions, corn cuts, and waterchest nuts. Served with thin noodles. I did add more curry paste & garlic. Was delish!!
great recipe... i realized i didn't have any cornstarch but bought regular coconut milk instead of lite and it was thick enough. i did add more curry paste then recommended and was quite happy with the spice!
First, I don't think it's necessary to double the curry in this recipe. It is very spicy. Also, it is really bland. I didn't know a dish could be both very spicy and very bland, but this one did it. I even added garlic, coriander, and cumin. I did not have a lime so I could not try lime juice as others had recommended. I will not make this again.