Quick and easy for sure, we found it didn’t have the flavor we were looking for as written so we added lime zest, cayenne and Thai basil leaves. That gave it the wow we were looking for!! Thank you for the inspiration and the easy basic recipe!!! Can’t wait to try it with shrimp and tofu!
I’m sorry to hear that this recipe wasn’t to your tastes, Holly. I (and many other readers) have really enjoyed the flavors in this dish, so I wish it would’ve been a hit for you too!
Used green curry for my dish – unfortunately and sadly ran out of coconut milk so used regular 2%. I also added carrots and zucchini to mine, along with cilantro, Thai basil, fish sauce and chicken broth. Next time will have to keep more coconut milk handy – they don’t last long in the kitchen!
Very oily, bland, thin and not much flavor (we have many great Thai restaurants in the San Francisco Bay area, so our bar is set high). My son and I rated this maybe a 4 or 5 out of 10.
Coconut oil is unbelievably expensive these days, too.
I would only make this again with a lot of adjustments and additions. I found another recipe that is similar but uses 1 T minced fresh ginger root, 1 T fish sauce, ½ tsp Thai red chile paste, 2 T Thai yellow curry paste, ⅓ tsp ground coriander, 2 red potatoes (peeled and cut into 1-inch cubes), 2 carrots (sliced). I’m going to try to salvage our leftovers by adding these other ingredients and reheating. This other recipe used sesame oil instead of coconut oil.
I’m sorry to hear the recipe wasn’t to your taste. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!
Tried this with yellow curry paste and 5 chicken thighs in a mid-size cast iron dutch oven. Used basil instead of cilantro to garnish (because it’s what I had handy).
Fantastic result, and quite a different flavour and spice level than when I tried this earlier with red curry.
Followed the recipe exactly but sadly it was very bland. There are definitely a few ingredients missing here to really give it a flavour closer to a real red Thai curry. Only positive I can say is that it looks nice but taste very disappointing
I’m sorry to hear the recipe wasn’t to your taste, MF. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!
I found this recipe to be too bland. Do not use leek, it dissolves. Instead use half a large sweet vidalia onion chopped finely. Add additionally a quarter of a green bell pepper chopped finely. Double the amount of red curry paste. Add two additional large cloves of garlic, make sure all of them are the largest available or substitute as many others as will produce a decent amount of it. Do not bake, simmer only. Additionally add about, I’m guessing here, 1/2 tbsp of italian cayenne pepper, after setting said pepper in a few tbsp of olive oil in the fridge to dredge the essence out of it. Add all these additional components in the first stage and cook them together on medium heat, excepting the curry paste which add as directed. The coconut oil is a must, even with the added olive oil.
Note the oil does not combine with the coconut milk, but produces a perfectly flavored sauce. Again, do not bake, but simmer after adding the coconut milk and chicken for about 20-25 minutes until the chicken is cooked. The green bell peppers, not being as ripe as the red bell, will add an extra layer to the flavor. This recipe otherwise is far too bland and flavorless. Do not add the cilantro at all, it messes with the taste. The final result will remind a person more of a blend between indian and thai curry, and will add a few beads of sweat to your forehead. I didn’t really measure the amount of red cayenne pepper I added, I just gave a good healthy dash to the oil, tasted the mixture while it was cooking and added a little more at the final stage when the chicken was cooking. The end result is delicious and flavorful.
Be careful with the cayenne, as I stated before I didn’t so much measure as pour what seemed a healthy proportion into the olive oil, adjust for the level of heat desired. One way or another this recipe kind of messes up the principle which is proper Thai food is supposed to be hot. This recipe will not produce the creamy sauce one would see in a professional restaurant either, it will produce the same kind of meddley as I described.
Also use thinly cut chicken breasts, no greater than a 1/4 inch thick. These can be purchased pre-cut at places like Wegmans, and are perfect for this recipe. Baking I found just reduces the sauce to a rather crusted over state whereas simmering it on medium to medium-low heat depending on the stove causes all the various spices to be absorbed into the oil and coconut milk. Very important. Remember that these people really don’t know how to cook and put starting points rather than recipes up.
I’m sorry to hear the recipe wasn’t to your taste, John. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.
Your comment is beyond ridiculous. If you didn’t like the recipe, simply say so. If you want to post a different recipe that you think is better, go ahead and post it. But to give this kind of response, clearly just offering a whole different recipe, is quite ridiculous in my mind.
Annemarie-I agree whole-heartedly-John’s “Comment” is Ridiculous! I will never understand why “these people” berate a recipe to “prove” they (and their version of another’s recipe) deserve space on someone else’s blog!
I’m sorry to hear the recipe wasn’t to your taste, Birdy. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!
Whom ever posted this recipe is over zealous. The spice quantity was way off. It needed more salt and a ton more spice. With out it, it was coconut milk forward. I had to tweet it a bunch. Go back to the drawing board.
I’m sorry to hear the recipe wasn’t to your taste, John. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!
It’s a starter recipe so thank you for that but for others if you are like this whole family.. You need more spices etc. You need to add more to make it 100%. My husband and I listened to all the commenters before making it combining it with your recipe. We added leeks, carrots, chicken, red pepper (diced not big chunks). First my husband cut the chicken raw in pieces to adsorb the sauce and cook more evenly. Just when before the chicken is almost done (with some salt a pepper) we took it out and placed in a bowl. We made the sauce. We used a little olive oil for the chicken, and as well before making the sauce. We first added diced carrots, then we added thai coconut CREAM (2 cans) (NOT MILK) let that simmer a bit, added the red peppers, leeks, and fresh garlic in a garlic masher (A WHOLE ONE). Once cooked for about 10-15mins added the chicken back in then added the spices. Garlic powder (yes more garlic), black pepper, chili powder, sea salt, thyme, basil, onion powder, cayenne pepper, paprika. It was a hit for everyone but we did in fact miss one key ingredient and that’s turmeric, which we have but forgot to add but they all loved it as is. I would say that should not be missed next time.
It’s a starter recipe so thank you for that but for others if you are like this whole family.. You need more spices etc. You need to add more to make it 100%. My husband and I listened to all the commenters before making it combining it with your recipe. We added leeks, carrots, chicken, red pepper (diced not big chunks). First my husband cut the chicken raw in pieces to adsorb the sauce and cook more evenly. Just when before the chicken is almost done (with some salt a pepper) we took it out and placed in a bowl. We made the sauce. We used a little olive oil for the chicken, and as well before making the sauce. We first added diced carrots, then we added thai coconut CREAM (2 cans) (NOT MILK) let that simmer a bit, added the red peppers, leeks, and fresh garlic in a garlic masher (A WHOLE ONE) then the curry paste. Once cooked for about 10-15mins added the chicken back in then added the spices. Garlic powder (yes more garlic), black pepper, chili powder, sea salt, thyme, basil, onion powder, cayenne pepper, paprika, topped with cilantro. It was a very colorful dish. It was a hit for everyone but we did in fact miss one key ingredient and that’s turmeric, which we have but forgot to add but they all loved it as is. I would say that should not be missed next time.
This recipe seemed to provide a good healthy base… though it needed more flavour. We added lime and salt and it improved. Perhaps a bit of broth and basil?
Made this tonight and it was so good! Loved by everyone in the family. I had more chicken than the recipe called for, so I added in some chicken broth to have some extra sauce, and some cauliflower for a bit more veg. I think I probably added 3 Tablespoons of curry paste, based on other reviews. But all in all it was great and I would make it again. Thanks!
I tripled this recipe for our family gathering and everyone loved it. The fact it is only mildly spicy makes it a winner for many pallets. I also enjoyed reading the whole article. Thank you.
Glad you enjoyed the taste, Ryan. If the sauce is too runny for you, I’d recommend removing it and reducing it some. Also I’d double check that full fat coconut milk was used. Hope this helps!
Quick and easy for sure, we found it didn’t have the flavor we were looking for as written so we added lime zest, cayenne and Thai basil leaves. That gave it the wow we were looking for!! Thank you for the inspiration and the easy basic recipe!!! Can’t wait to try it with shrimp and tofu!
Thanks for the feedback Jen!
This was such a delicious recipe. Thanks so much. Will definitely make this again. It was grrreat. Lol. Scottish!!!
Hi Isabel! So glad you enjoyed the recipe! Thank you for this kind review!
I’ve left reviews but they never see the light of day. Giving up.
Hi Isabel, I’m sorry, we don’t review comments over the weekend, typically. Thanks for leaving a review!
I added green beans and Brocolli. But this was not edible. I am not sure what I may have done but yuck
I’m sorry to hear that this recipe wasn’t to your tastes, Holly. I (and many other readers) have really enjoyed the flavors in this dish, so I wish it would’ve been a hit for you too!
Used green curry for my dish – unfortunately and sadly ran out of coconut milk so used regular 2%. I also added carrots and zucchini to mine, along with cilantro, Thai basil, fish sauce and chicken broth. Next time will have to keep more coconut milk handy – they don’t last long in the kitchen!
Hope you enjoyed it Lucy!
Very oily, bland, thin and not much flavor (we have many great Thai restaurants in the San Francisco Bay area, so our bar is set high). My son and I rated this maybe a 4 or 5 out of 10.
Coconut oil is unbelievably expensive these days, too.
I would only make this again with a lot of adjustments and additions. I found another recipe that is similar but uses 1 T minced fresh ginger root, 1 T fish sauce, ½ tsp Thai red chile paste, 2 T Thai yellow curry paste, ⅓ tsp ground coriander, 2 red potatoes (peeled and cut into 1-inch cubes), 2 carrots (sliced). I’m going to try to salvage our leftovers by adding these other ingredients and reheating. This other recipe used sesame oil instead of coconut oil.
I’m sorry to hear the recipe wasn’t to your taste. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!
Made for company and turned out excellent
Hi Connie! So glad you enjoyed the recipe! Thank you for this kind review!
Tried this with yellow curry paste and 5 chicken thighs in a mid-size cast iron dutch oven. Used basil instead of cilantro to garnish (because it’s what I had handy).
Fantastic result, and quite a different flavour and spice level than when I tried this earlier with red curry.
Glad it worked out for you Greg!
Followed the recipe exactly but sadly it was very bland. There are definitely a few ingredients missing here to really give it a flavour closer to a real red Thai curry. Only positive I can say is that it looks nice but taste very disappointing
I’m sorry to hear the recipe wasn’t to your taste, MF. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!
I found this recipe to be too bland. Do not use leek, it dissolves. Instead use half a large sweet vidalia onion chopped finely. Add additionally a quarter of a green bell pepper chopped finely. Double the amount of red curry paste. Add two additional large cloves of garlic, make sure all of them are the largest available or substitute as many others as will produce a decent amount of it. Do not bake, simmer only. Additionally add about, I’m guessing here, 1/2 tbsp of italian cayenne pepper, after setting said pepper in a few tbsp of olive oil in the fridge to dredge the essence out of it. Add all these additional components in the first stage and cook them together on medium heat, excepting the curry paste which add as directed. The coconut oil is a must, even with the added olive oil.
Note the oil does not combine with the coconut milk, but produces a perfectly flavored sauce. Again, do not bake, but simmer after adding the coconut milk and chicken for about 20-25 minutes until the chicken is cooked. The green bell peppers, not being as ripe as the red bell, will add an extra layer to the flavor. This recipe otherwise is far too bland and flavorless. Do not add the cilantro at all, it messes with the taste. The final result will remind a person more of a blend between indian and thai curry, and will add a few beads of sweat to your forehead. I didn’t really measure the amount of red cayenne pepper I added, I just gave a good healthy dash to the oil, tasted the mixture while it was cooking and added a little more at the final stage when the chicken was cooking. The end result is delicious and flavorful.
Be careful with the cayenne, as I stated before I didn’t so much measure as pour what seemed a healthy proportion into the olive oil, adjust for the level of heat desired. One way or another this recipe kind of messes up the principle which is proper Thai food is supposed to be hot. This recipe will not produce the creamy sauce one would see in a professional restaurant either, it will produce the same kind of meddley as I described.
Also use thinly cut chicken breasts, no greater than a 1/4 inch thick. These can be purchased pre-cut at places like Wegmans, and are perfect for this recipe. Baking I found just reduces the sauce to a rather crusted over state whereas simmering it on medium to medium-low heat depending on the stove causes all the various spices to be absorbed into the oil and coconut milk. Very important. Remember that these people really don’t know how to cook and put starting points rather than recipes up.
I’m sorry to hear the recipe wasn’t to your taste, John. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.
Your comment is beyond ridiculous. If you didn’t like the recipe, simply say so. If you want to post a different recipe that you think is better, go ahead and post it. But to give this kind of response, clearly just offering a whole different recipe, is quite ridiculous in my mind.
Hope you enjoy it Annemarie!
Annemarie-I agree whole-heartedly-John’s “Comment” is Ridiculous! I will never understand why “these people” berate a recipe to “prove” they (and their version of another’s recipe) deserve space on someone else’s blog!
Pretty bland and not spicy. This is an easy recipe to make, but the flavor is really lacking. It is just unsalted coconut milk juice. Disappointing.
I’m sorry to hear the recipe wasn’t to your taste, Birdy. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!
Whom ever posted this recipe is over zealous. The spice quantity was way off. It needed more salt and a ton more spice. With out it, it was coconut milk forward. I had to tweet it a bunch. Go back to the drawing board.
I’m sorry to hear the recipe wasn’t to your taste, John. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!
Cut the chicken into pieces before adding it back into the sauce to absorb better.
Thanks for the tip Russell!
It’s a starter recipe so thank you for that but for others if you are like this whole family.. You need more spices etc. You need to add more to make it 100%. My husband and I listened to all the commenters before making it combining it with your recipe. We added leeks, carrots, chicken, red pepper (diced not big chunks). First my husband cut the chicken raw in pieces to adsorb the sauce and cook more evenly. Just when before the chicken is almost done (with some salt a pepper) we took it out and placed in a bowl. We made the sauce. We used a little olive oil for the chicken, and as well before making the sauce. We first added diced carrots, then we added thai coconut CREAM (2 cans) (NOT MILK) let that simmer a bit, added the red peppers, leeks, and fresh garlic in a garlic masher (A WHOLE ONE). Once cooked for about 10-15mins added the chicken back in then added the spices. Garlic powder (yes more garlic), black pepper, chili powder, sea salt, thyme, basil, onion powder, cayenne pepper, paprika. It was a hit for everyone but we did in fact miss one key ingredient and that’s turmeric, which we have but forgot to add but they all loved it as is. I would say that should not be missed next time.
Glad it worked out for you, Ambellina.
It’s a starter recipe so thank you for that but for others if you are like this whole family.. You need more spices etc. You need to add more to make it 100%. My husband and I listened to all the commenters before making it combining it with your recipe. We added leeks, carrots, chicken, red pepper (diced not big chunks). First my husband cut the chicken raw in pieces to adsorb the sauce and cook more evenly. Just when before the chicken is almost done (with some salt a pepper) we took it out and placed in a bowl. We made the sauce. We used a little olive oil for the chicken, and as well before making the sauce. We first added diced carrots, then we added thai coconut CREAM (2 cans) (NOT MILK) let that simmer a bit, added the red peppers, leeks, and fresh garlic in a garlic masher (A WHOLE ONE) then the curry paste. Once cooked for about 10-15mins added the chicken back in then added the spices. Garlic powder (yes more garlic), black pepper, chili powder, sea salt, thyme, basil, onion powder, cayenne pepper, paprika, topped with cilantro. It was a very colorful dish. It was a hit for everyone but we did in fact miss one key ingredient and that’s turmeric, which we have but forgot to add but they all loved it as is. I would say that should not be missed next time.
Thanks for sharing this detailed feedback. Hope you love it even more next time!
This recipe seemed to provide a good healthy base… though it needed more flavour. We added lime and salt and it improved. Perhaps a bit of broth and basil?
Thanks for the feedback Tammy. You can definitely adjust the flavorings based on your taste.
Made this tonight and it was so good! Loved by everyone in the family. I had more chicken than the recipe called for, so I added in some chicken broth to have some extra sauce, and some cauliflower for a bit more veg. I think I probably added 3 Tablespoons of curry paste, based on other reviews. But all in all it was great and I would make it again. Thanks!
So glad you enjoyed it, Emily!
I tripled this recipe for our family gathering and everyone loved it. The fact it is only mildly spicy makes it a winner for many pallets. I also enjoyed reading the whole article. Thank you.
Yay! Thank you Ruth!
Delicious! Just made it today. How could we make this vegetarian if we wanted, any suggestions of substitute for chicken, other than tofu?
Thanks:)
Hi Sarah, I like to make vegetarian curry with chickpeas. Here’s the recipe for that: https://www.wellplated.com/chickpea-curry/ Glad you enjoyed it!
Tastes great, but I followed these directions and the “sauce” turned out really runny
Glad you enjoyed the taste, Ryan. If the sauce is too runny for you, I’d recommend removing it and reducing it some. Also I’d double check that full fat coconut milk was used. Hope this helps!