Excellent, fast, weeknight dinner! I tried it with light coconut milk, which was fine, but a little thin. Of course full fat always tastes better! I added yellow bell peppers, too. Would be great with leftover chicken or tofu too.
We like heat, so this recipe was wonderful for us. Be sure to taste the sauce if you are using jarred curry paste and make sure the sauce isn't too bland. As with all Thai food, palm sugar, kaffir lime leaves, and real Thai basil make a huge difference. (Demara sugar makes an acceptable substitute for the palm sugar.) Best of all, this is fast and a real treat on a weeknight.
this recipe is fantastic. It is quick, simple and the flavors are delicious!
I did not add the hot peppers at the end but I wish I had done so. The brand of red curry paste I used was a bit wimpy. The flavors are good but watered down by the chicken broth. Next time, I will only add 1/4 cup chicken broth to the curry paste and oil mixture; then, I'll add the coconut milk. It's worth another try.
I cannot believe that no one has rated this recipe as of yet!
I decided to test this recipe out for my clients Tuesday service. Wonderful as written! My husband could not stop making the usual "this is terrific" comments, that my son's said "enough, just eat!"
I will be making a few adjustments for the client, light coconut milk, and bit less oil, trying to keep it in the 500 calorie area including serving with brown rice.