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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
trouttalker on 6.21.2010
I thought this recipe would be a lot more difficult than it actually was. This is seriously good eats!! Cooking the chicken in the coconut milk “cream,” ginger and curry paste was a great idea. The chicken turned out really flavorful.
I did chance a couple of things to suit my tastes. I added more red curry paste than stated in the recipe- probably 3-4 tablespoons. I also added some chili oil at the end (not spicey enough) and some fish sauce just because I think fish sauce added something to almost any southeast asian dish.
I think next time I make this I will do a couple of things different. I will slice the red pepper thinner and maybe one of the peppers all together. I will also increase the chicken stock . I would have preferred the noodles to have more sauce at the end than what I ended up with- which was insanely delicious anyway!
Patti on 7.28.2010
Wow, this is ridiculously good! I had high expectations, but it surpassed them by far – even my coconut-despising roommate asked for me to make it asap!
letterwoman on 10.27.2010
This recipe looks yummy! How many pounds of chicken breast do you use? Some breasts are larger than others and the ones I get are always huge. Six chicken breasts sounds like a lot.
Lindsey @ Sunshine and Jellybeans on 12.14.2010
Hi Nika – this sounds fantastic! Question: do you use low sodium chicken broth or full sodium chicken broth?
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