Thai Chicken Curry in Coconut Milk

"This recipe was pretty easy to make, and the flavor was pretty good, but it tasted like it was missing something. Next time, I'm going to use more curry paste. Also, I'd recommend removing the chicken..." See more, and setting it aside, after adding it to the curry paste initially. (Adding it back a few minutes before the sauce was ready.) That way, the onion, coconut, etc mixture has time to cook a bit and simmer without overcooking the chicken."

"Phenomenal! Used the ingredients as is except for adding shredded carrots, which I cooked with the onions. I did cook the chicken separately with a little roasted garlic oil and the left-over coconu..." See moret milk, which kept the chicken amazingly moist. At first taste, it did seem like something was missing - a little extra lemon peel and ground coriander made it perfect. I served it on a bed of steamed shredded red cabbage to keep the meal lighter. Thanks!"

"LOVE this recipe, only gave it 4 stars b/c i make it a little differently. my hubby doesn't like fish sauce, so i leave that out and *don't* sub soy sauce. also, i cheat and use a cooked chicken fro..." See morem the grocer. saves time :-) i usually double the onion and triple the curry. we like it a little spicy. also, what this dish is missing is actually SALT. it's much MUCH better with it."