*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.
I've made a lot of recipes from this site in the past and this is the first that I felt warranted an actual review. Fantastic. My dinner guests were all raving about it. I served it over jasmine rice and with a side of cucumber/yogurt/dill salad. Thank you for this recipe.
I don't know why I listen to recipes when they insist on adding one full cup of water. If you make this start with just half a cup first or else it's too watery. I also added 5 fresh green chiles for a spicy kick.
I didn't have lemon grass so I substituted lemon peel. I also didn't use as much chicken. Added quite a large amount of fresh green beans instead. Only other change I made was adding less salt.
Next time I think I'll try to skip the step of grinding everything up in the blender to save on clean up. I'll just chop everything fine and see how it goes. It was very good as is, and I think it will also be very good making changes each time I cook it - add more curry powder one time - maybe add thai basil one time....
Great Curry!! Easy and quick! We used a well drained can of diced tomatoes instead of fresh tomatoes. My husband gives this an eight out of ten. We would recommend this highly we'll make it for friends soon.
I've made this twice this week. I used just over a lb of chicken (instead of 2.25 lbs) and I put the chicken thighs in as is (not cut into chunks). I only had grape tomatoes so I used those. I also added cauliflower towards the end of cooking and let it simmer covered for about 15 minutes. This is a great recipe. The chicken was so tender and fell apart so easily!! Thank you!!
This was rather involved to make but the result was well worth it! With all the spiices I thought it would be over-whelming but it was the perfect blend--not one spice dominated the others and they came together to make a fragrant spicy curry with just the right amount of heat. I had never used fish sauce before so that was kind of scary; but the finished produce did not taste "fishy" at all. Hubby didn't love it but he didn't hate it either. He said it was different. Note: he was basically making it with my help and he was okay until we added the fish sauce! LOL! I served it with basmati rice and peas. I will probably make it again.