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Reviews
Erica Lea on 5.17.2010
This was awesome. The flavors were wonderful. Next time I think I use more curry paste and less noodles (I used a 14oz. package of noodles & ended up pouring an entire 32oz. package of chicken broth in). Also, I think this recipe is best when eaten right away. It was still very good reheated after an hour or so, but the noodles were pretty soft. Thanks for sharing this amazing recipe!
boredgoldfish on 5.20.2010
This was exactly what I needed tonight! I used what I had on hand, so chicken thighs instead of breasts, and julienne carrot sticks instead of peppers. I also added a small tin of sliced bamboo shoots which gave wonderful texture! Great fast, easy, and satisfying meal.
Thanks for the recipe, and the inspiration, you’ve warmed me up on a rainy evening!
ryannelh on 5.20.2010
OnE POT WondER! Ingredients were easy to find. Plenty of fresh ingredients, but not so many, that you dread the prep work. Quick to cook. SO yummy. Only complaint is a little too spicy for my toddler, but my four year old seems to like it, but most likely need to have something else to fix the little ones at lunch or dinner time.
loripoppe on 5.20.2010
Loved this recipe. Easy to prepare with amazing flavor. I halved the recipe and glad I did – it fed my family of 5 with one serving left for Dad’s lunch. I wonder if the reviewer who found it too spicy for her toddler used the more well known Scriracha chili sauce..I almost did that, but made a trip to the Asian Market and found that there is a sweet chili sauce. I doubled the ginger and the curry and glad I did – it was delicious. Not at all over powering.
jillofthekitchen on 5.21.2010
This may have been a 5-mitter if I would have had the same noodles that were pictured here. I had regular pad thai/rice stick noodles (King Products Brand), which took a long time to cook, which also made the veggies get way overcooked. Definitely go for the thinner rice noodles if you make this–and just to be on the safe side, wait a couple minutes before adding the veggies (mine ended up going about 15 minutes, leaving the veggies mushy).
The other problem mine had, again most likely because of the type of noodles I used, was that the sauce ended up quite starchy instead of that dreamy, non-starchy coconut curry sauce I was hoping for.
Also, I adjusted some ingredients:
4 full tablespoons of curry paste (same brand as pictured)
a couple/few tablespoons fish sauce
a squeezed lime
palm sugar instead of sweet chili sauce (daughter is allergic to cane sugar)
Flavor was good, and not very spicy, even with 4 tablespoons curry paste. The recipe made a huge amount of food though (could have been the noodles I used–besides being thicker, the package was 16 oz.). Also I ended up needing to add water as it cooked since the noodles kept absorbing and growing!
If you use different, thinner and quicker-cooking, noodles than I did, I’m sure it will turn out better than mine!
mousemom03 on 5.21.2010
This was very delicious! Easy to make & was delicious the next day as leftovers. I did make some changes & I highly recommend playing with this recipe.
Like others, I needed the entire box of chicken stock. The noodles really absorbed! Be aware & be prepared when you make this to have stock on hand.
I more than doubled the fresh ginger & curry and I am glad I did…wonderful flavor. I also put more cilantro in than the recipe, but I love cilantro!
I used 1 large chicken breast and doubled the veggies & there was enough meat to satisfy. The veggies have all the flavor anyways…so don’t be afraid to put lots in. Another reviewer thought the veggies were too mushy. I followed the recipe & used the recommended noodle brand and cooking times and my veggies turned out tender but still with enough bite.
Next time I make this I am going to add grilled pineapple. I think this dish would really be enhanced by some tangy sweetness in contrast to the creamy, spicy flavor.
My whole family (even the kids) loved this dish!
poshganache on 5.24.2010
I mostly liked the idea of this recipe. I made several changes because it was definitely lacking a little something when I made it only according to the recipe. I did make it with tofu instead of chicken, which could explain some of its lack of oomph. I added fish sauce (I think all curry needs fish sauce to really create a depth of flavor.) And I increased the curry paste too. Next time (and there probably will be a next time) I will only add half the rice noodles, because I would have liked it to be saucier. And I think I would also add more curry paste (I used probably 1-2T), and I would add more fish sauce and some brown sugar. I think this dish would also be great with carrots and peanuts in it. If I were rating it for myself, I would give it a 3, but my family really enjoyed it.
mae27 on 5.25.2010
I made this for dinner last night and it was so good! It was very easy to make, sometimes asian inspired dishes intimidate me, but this one was very simple. The only things I would change would be less noodles- my store only had the skinny rice noodles and I added a whole pack and I have noodles for two weeks! I would reduce it to 1/2 pack of noodles. And I’d also add more curry for a little more spice.
lucyna77 on 5.26.2010
This really hit the spot for me. The only thing I added to give it more of an authentic Thai flavor was a splash of fish sauce. It made a LOT of food, so I gave some to our Filipino friends and they loved it as well. My young children weren’t crazy about it, but it’s a pleaser for adults! Full of veggies and good meat. I’m not sure how ‘good’ coconut milk is for you, but I will definitely be making this again.
maegochan on 5.28.2010
Excellent! I was looking for a good red curry recipe and just found that so many were too watery in my opinion or ended up tasting rather flat (despite 2 tablespoons or more of curry paste).
I did adjust one ingredient, the broccoli slaw. I’m not a huge fan of cooked broccoli so I replaced it with sliced mushrooms and couldn’t have been happier. It strikes me as a very versatile recipe.
In the future I’ll use more coconut milk and a bit more chicken broth or thinner rice noodles because my husband found the curry just a tad too thick (not bad, just a tiny bit on the pasty side).
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Comments
suezee on 7.22.2009
Nika, your recipes look delicious, I can’t wait to try them all!
Suezee
nika on 7.22.2009
thanks suezee!! hopefully they all turn out super tasty for you!
nancyyandell on 7.30.2009
This sounds so good! I have the stuff and want to make it tonight. I only have one question, how much chicken stock? I have never cooked rice noodles before so I am a little lost. There isn’t even directions on the noodles and I am OK with that but didn’t want to put too much stock in this dish. Thanks for any info.
nika on 7.30.2009
hey nancy!
don’t be afraid of the rice noodles! just make sure that everything else in the pot is hot, and its slightly simmering. the noodles will soak up all the liquid and flavour. i was super intimidated by the lack of instructions on the rice noodle packaging the first time i cooked with them. but, i’ve found they are very versitile… they even work well in cold salads! 500ml of broth is perfect… just make sure you try a noodle (or a few) to see if they have become soft before you pull it off the heat… and then, let it sit off the heat for a few minutes… this will thicken up the liquid considerably. let me know how this recipe goes for your family! hopefully its a hit!
Cooking Ventures on 7.31.2009
Wow! I have to try this recipe. I love to use coconut milk in my cooking (especially in Southeast Asian dishes). Thanks for the recipe!
nancyyandell on 3.24.2010
I keep forgetting to tell you how much we like this. I have made it several times now and it has become a favorite of my family. I had never used the Sweet Thai Chili Sauce before and now I use it on lots of things. Thanks for sharing.
Erica Lea on 5.17.2010
I made these the other day and they were delicious. Oh my. Another time I think I would add more curry paste – we like our food a bit spicy. Thank you so much for sharing this!
kriswithmany on 5.18.2010
About how many pounds/ounces of chicken do you use? The chicken breasts I usually get are huge.
mdatwell on 5.18.2010
Sounds wonderful! Any suggestions of what to do with the rest of the coconut milk after using just the cream from the top of the can?
nika on 5.18.2010
kriswithamy: i would say that there is about 2lbs of boneless skinless chicken breast in the recipe.
mdatwell: the rest of the coconut milk goes in with the chicken stock. the cream is for the “fat” and the rest will be just like the chicken stock, and get soaked up into the noodles.
and ericalea… thank you again for sharing this recipe with everyone!! it’s one of my favourites… and i hope that it becomes the favourite of many families!!
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