Ken's Spicy Curry Chicken

54 Reviews

Prep: 10 min
Cook: 20 min
Ready In: 30 min

“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.” - by Esmee

Directions

Over medium heat, whisk coconut milk and curry paste together in a large saucepan. Simmer for 5 minutes.
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.

Reviews (54)

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rocks

Jun. 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 ..." See moresome 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

Sep. 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 dis..." See moreappointed 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

Jun. 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 recipe..." See mores are better with brown sugar. I served it over jasmine rice, and everyone loved it, including my two yr. old twins."

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