Comments on: Red Curry Coconut Noodles

By: cbunyan

cbunyan — Sat, 09 Apr 2011 14:47:30 +0000

I was very disappointed with how this turned out. As others have said, it would be helpful to know what “1 package of rice noodles” really meant. They come in many weights, types, and brands. My dish was overwhelmed by noodles and even though I used much more chicken broth than the recipe called for, it was very dry. I also used a ton more curry and chili sauce than it called for but there was no spiciness to the dish. Also, the vegetables got completely lost. If I was going to make it again, I might use some broccoli florets and super thin carrot slices, as broccoli slaw tends to disappear in these kinds of dishes. But I am pretty sure I won’t make this again.

By: Heritage Hollow

Heritage Hollow — Wed, 16 Feb 2011 18:10:12 +0000

Loved it! I didn’t have any red curry paste so I used the yellow curry powder……YUM!!!!!!!

By: angelakd

angelakd — Wed, 02 Feb 2011 04:22:13 +0000

This was really good. I halved the recipe and it was plenty for three of us. Will make again…thanks for the recipe.

By: Lindsey @ Sunshine and Jellybeans

Lindsey @ Sunshine and Jellybeans — Mon, 17 Jan 2011 15:59:11 +0000

This was delicious! I added more curry paste and chili sauce…as well as more chicken broth. Even my boyfriend (who was skeptical) LOVED it! Definitely a keeper – thank you!

By: Lindsey @ Sunshine and Jellybeans

Lindsey @ Sunshine and Jellybeans — Tue, 14 Dec 2010 22:03:47 +0000

Hi Nika – this sounds fantastic! Question: do you use low sodium chicken broth or full sodium chicken broth?

By: letterwoman

letterwoman — Wed, 27 Oct 2010 17:25:05 +0000

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.

By: jessica6903

jessica6903 — Fri, 15 Oct 2010 00:42:02 +0000

My family LOVES Bangkok Curry from Noodles and Company so I was curious to see how this recipe compared. I made it tonight and all I can say is – THEY LOVED IT! I used Dreamfields Linguine Pasta instead, though. I just cooked it al dente first since I wasn’t sure how it would cook in the chicken broth.

By: Karenpie

Karenpie — Thu, 29 Jul 2010 19:37:16 +0000

This is outstanding. The flavor is out of this world! I found I needed more chicken broth as the noodles cooked, to make more of a sauce. I’ll be making this again. And again and again. This dish is expecially good if you drink Cookin’ Canuk’s Kamikazes along side. Yum.

By: Patti

Patti — Wed, 28 Jul 2010 17:11:29 +0000

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!

By: trouttalker

trouttalker — Mon, 21 Jun 2010 23:20:39 +0000

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!