Ken's Spicy Curry Chicken

Ken's Spicy Curry Chicken

54
Esmee Williams 121

"This chicken curry is very easy to prepare, and tastes just like the curries you order at Thai restaurants. As an added bonus -- you can make it all in one pot, so it's easy to clean up afterwards."

Ingredients 30 m {{adjustedServings}} servings 416 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 416 kcal
  • 21%
  • Fat:
  • 33.4 g
  • 51%
  • Carbs:
  • 12.1g
  • 4%
  • Protein:
  • 29.1 g
  • 58%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 717 mg
  • 29%

Based on a 2,000 calorie diet

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Directions

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  1. Over medium heat, whisk coconut milk and curry paste together in a large saucepan. Simmer for 5 minutes.
  2. Stir in chicken broth, water chestnuts, bamboo shoots, bell pepper, mushrooms, and chicken. Season with fish sauce and basil. Simmer for 10 more minutes, or until chicken is cooked, yet still tender.
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Reviews 54

  1. 65 Ratings

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rocks
6/29/2006

I thought this was really good. I know it's supposed to be "soupy" but I did add just a little cornstarch (maybe a teaspoon or two) just to thicken it up a little. I poured the curry chicken all over some rice (used the "fried rice with cilantro" recipe that can be found on this site) and let the sauce soak through the rice. So good! Note to curry paste newbies: Either be super careful or have your Ajax or Comet ready because the paste will stain anything it touches.

DRTEMRPH
9/5/2005

I order and eat curry chicken fairly often at many different Thai, Indian, and Malaysian restaurants. Every place I've been does it a little different. I followed this recipe exactly, and was very disappointed with the results. There is definitely something very important missing although I don’t know what it is. It is spicy but lacks flavor. Also the dish comes out much much too soupy, the sauce has the consistency of water.

Anna&theboys
6/27/2006

This is a really easy and yummy recipe, but I found it a little lacking in flavor. I added a little extra fish sauce, probably 4 tbl. spoons, and about 3-4 tbl. spoons brown sugar. Alot of Thai recipes are better with brown sugar. I served it over jasmine rice, and everyone loved it, including my two yr. old twins.