Thai Chicken Coconut Curry

Used green curry paste instead of red

Super yummy, I personally think too much spice takes away from the flavor, but if you like spice go for it!

This was great! It was flavorful. Will be making again.

so good!!!

Be careful with the chili paste. I used 3 Tbsp and it was pretty spicy.

Super easy and delicious! Putting in the regular rotation!

Quick, easy, adaptable, and delicious!

This was incredibly good! I added alot more red curry paste, I love that stuff, and left out the carrots. We also used thighs instead of breasts and served over rice. I could eat this every day.

Added curry powder in place of paste.

Tripled the spices- but probably need to only double the ginger next time.

Love this recipe. Make it regularly. Easy to customize. The original recipe is a little mild, easy for all spice levels. Adding more curry paste and/or gojuchang is a game changer.

Really tasty easy curry to make

I also doubled the paste and added curry powder and more ginger powder. Served over rice.

Would use just one tbs of curry paste

I gave this recipe a try as a change from my usual recipe because it used less ingredients and included veggies. I found this recipe to be bland. I added cumin, a pinch of nutmeg, a little chili powder, some all purpose seasoning, cayenne pepper, heavy cream, bell peppers, extra brown sugar and Thai chili paste.

This is what I made for the family reunion

Yummy flavors. Kid approved too.

Was a nice recipe base. Made it vegan with tofu chicken. Had to add coconut milk because I added more veggies (potatoes, bell peppers) because there wasn't enough liquid content. Had to add flavor spices (berbere, chili powder, a little nutmeg, and others) to get it to shine a bit more.

I tripled the coriander, ginger, and red curry paste. I also added about two teaspoons of cumin and two teaspoons of thai chili powder. It's a good base recipe, it just needs much more spice than listed.

Add a teaspoon of cumin to give it extra body. Be generous with the ginger.

Very tasty. The carrots really shine! The brown sugar is a nice flare. 2 scoops was plenty. 3 scoops of curry paste is very spicy, but good for my tastes. The left overs won't last long!

Easy and delicious.

This was DELICIOUS, my grandparents and parents loved it. I left out the carrots and seasoned my chicken with chilli powder, salt, pepper and garlic powder, added some more chilli powder to the sauce and let it simmer for longer so it thickened a bit more. REALLY recommend this recipe 😍

First time cooking this. Sauce needs time to thicken, but the flavour is there! Don't miss out on the lime and sugar, it gives the dich another dimension. I was hessitant at first with the sugar, but worth it. I added a chili, because i love it hot. Also i wouldn't recommend carrot, but that is my opinion.

I subbed coriander with half red curry powder and half cumin. I did not include shredded carrots and used full fat coconut milk, as a personal preference. Perfect dish to eat with naan!

Personally loved using a mix of sweet and unsweet coconut milk. Then maybe a quart of heavy whipping cream to give it a creamy texture. Added some red bell pepper for color and flavor

A little bland, adding a pinch of kosher salt and crushed red pepper per bowl rectifies this.

The recipe is right. I made it the first time with some other kind if curry and it didn't work. I have been making it over and over ever since i got red thai curry paste and it's delicios. I did add a tablespoon of brown sugar and a tablespoon of rice vinegar. I love this recipe. Last time i didn't have carrots and i didn't miss them.

Cut out the carrots added bell peppers, added 2 more tbsp of the thai red curry paste, seasoned my chicken before cooking it with garlic salt, seasoned salt & pepper. The cilantro ties it all together. Hubby approved

The shredded carrot did not add a pleasant texture. Overall a pretty bland dish. I had to add extra ginger and lemongrass to make it ok.

We love this recipe. We will sometimes substitute lime juice for lemon

Very tasty! I made mine with rice noodles, it was a hit with the family! I'll definitely make it again:)

Really good. Whole family loved it. I made it with rice noodles and used yellow curry paste instead of red.

Added fish sauce, brown sugar, and bell peppers to make it a little more Thai tasting, but overall a solid dish. Note: the curry paste you use matters. None of that Thai Kitchen stuff. Go to Amazon nab some maesri brand curry paste (or Mae ploy if you can get your hands on it). Really makes a difference!

I used gochujang (Korean chili sauce) because I had that and didn't have Thai red chili paste. Also substituted coconut sugar for brown sugar. Turned out phenomenal.

I like to add potatoes to mine. Very good!

Cooks faster than curries with vegetables in chunks. Great taste.

Used Quorn chik'n instead of chicken, about 2 Tbsp of curry paste and maybe 1T of brown sugar. Tasty!

Delicious recipe, very mild seasoning. I adjusted some of the seasonings to taste, as well as seasoning the chicken before cooking. Perfectly light, I served over brown coconut rice.

It needs more spices, so be aware of that when you make ot!

I use this as a base for chicken and fish (add extra lemon grass for seafood) and it's always delicious. The cilantro on top makes it fresh.

Personally needed to add more spices, but the base is good. Added more veggies.