Awesome Thai Chicken Coconut Curry Recipe - Food.com (2024)

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photo by Jonathan Melendez

Reviews

1. A delicious sweet and savory curry. Not only was it easy but it was so tasty too. I can't recommend it enough!

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   Jonathan Melendez

2. Wow. I took the leftover can juice from the pineapple chunks, and added a tablespoon of wasabi mayo (found in the Asian market when I went to get these ingredients). Used this as a dressing / marinade for cucumbers. Wow ! Anyway, the red curry paste that I bought didn't really provide the "heat" my family likes, in fact, hardly any at all. I used the 2 teaspoons of this red curry paste, and then added a teaspoon of crushed red pepper flakes (for more moderate, you might try 1/2 teaspoon of pepper flakes). <br/>That did the trick. Added the pineapple chunks just before the final heating, and a sliced baby bok choy & some flat peas. <br/> Thanks for this recipe - will be making again

   Leos Mom

3. Amazing!! I used extra ginger, 4x the curry paste.(we like it HOT) For protein I used 1 cicken thigh and 1 lb of fresh tilapia. Sooooo good!! Oh and I also substituted light coconut milk.

   luluaz

4. Very yummy recipe. Made it vegetarian by using potatoes and red peppers in place of chicken and omitting the fish sauce. Otherwise, followed the recipe exactly. My picky husband raved (doesn't happen often!) over it. Wonderful flavor. Thanks!

   chefingwithchefmama1

5. loved this recipe so easy to make and so tasty

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   Karen R.

see 31 more reviews

Tweaks

1. A very good coconut curry as it is (although DOES need more spice). I substituted organic, natural coconut oil for the vegetable oil- it is so good for us. I added a 1/4 sweet potato, partially steamed in microwave first, and cut into bite sized pieces, & 1/4 zucchini cut into bite sized pieces. I had to add ground cayenne pepper because my curry paste was not hot enough! (obviously have the wrong curry paste). Served over Jasmine rice....such a crowd pleaser. Will definitely make again. Next I may try it with shrimp, and after that, just veggies. Thanks Le Beast!

   czvallery

2. This is as good as any Thai dish I've ever had! I followed it as written the first time except used my own homemade curry paste rather than from a jar. I have not dined in the finest Thai restaurants, but some very good ones. We loved it so much that I made it again just a couple of nights later using shrimp instead of chicken and adding snow peas. I did not have to scrimp on ingredients, and you shouldn't if you don't have to. The flavors are complex and wonderful as is. I see some people have had trouble finding fresh lemongrass, but I found it easily here in Arizona at Sunflower Farmers Market. I didn't know what "2 cups" of cut-up chicken equals, but it's about 2-1/4 lbs. of boneless, skinless chicken thighs. "1 can" of pineapple worked well for me using the smaller 8-oz. can, drained.

   pamelad

3. I made this last night and my whole family liked it, including my 12 and 20 yr olds! It tastes like what you would feast on in a restaurant! I used 5 boneless chicken breasts, 2 garlic cloves, 3 tsp brown sugar, sesame oil instead of vege oil, more coconut milk instead of h20, 2 tsp fresh ginger, and about 1/2 tsp chicken bouillon powder. With jasmine rice, it is over the top!! :)

   michelekf

4. Very yummy recipe. I used steak instead of the chicken and also used (fresh) green beans and not the pineapple.It was not as good as at the that restaurant, but very close :) Also, I added some more salt, cause it was a little too bland for me (maybe I will use more fish sauce next time). Overall a keeper !! Thanks for posting.

   Strawbelly

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