Thai Chicken Curry
Frequent trips to New York City and its diverse food scene got me hooked on spicy Thai food. I know most people don’t have a heat-proof tongue like I do, so I kept this version pretty mild—you can always amp up the heat if you like! —Corey Rupp, Dunmore, Pennsylvania
Reviews
This was a very bland recipe. I added 2 more teaspoons of the curry paste
I used breast meat from a chicken I cooked in the slow cooker. I cut them into chunks and added them to the sauce along with cooked red bell peppers. It was not spicy enough for us so added hot peppers at the table. We enjoyed it with Aldi's couscous with chick peas
Sorry, but this just wasn't good. Tasteless.
I think this a very good basic recipe. She said she toned it way down to be palatable for most people. I too added more spice, but have lived in these countries and grew accustomed to the flavor. Thank you for sharing the recipe.
Even the kids liked it. Next time I will add more curry, garlic etc to amp up the flavor.
I added red bell peppers and bamboo shoots to this and quite a bit more curry to give it a more authentic Thai flavor.
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We enjoy the chicken curry and will have to spice it up a little to make real and more enjoyable
have made this twice now, with substitutions. It's a huge hit with the entire family. Second time, I just laid it on a bed of spinach - yum!! I was out of coconut milk the second time and used some sweetened condensed milk instead, cooking the coconut into the sauce - my husband really loved it.
OMG so good. I added a lot more curry paste. I also toasted the unsweetened coconut to put on top. This gave it an extra added flavor. On the side I did Near East brown rice. Would definitely make again.