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Suggestions for side dishes?
I take it back… don’t mess with this recipe.. don’t ad anything .. the only thing I would do is add a little extra cayenne (as I did). This is so delicious as it is .. I love it.. will be making this again and again
I’m so glad you liked it Pip!
This is a very nice recipe on its own, however add a zucchini and a few snow peas in the last steps ( double the cayenne) and you have a stand out dish.. love it .. this will become one of my top ten..
I added zucchini, cauliflower, carrot, cilantro and a little chopped kale and used fresh tumeric and it was lovely. The lime juice really made it great!
Outrageously as good as any Thai restaurant here in NYC. Quick, easy and full of flavor for such a quick meal. Must have in my fall rotation.
I am surprised at all these wonderful reviews. I found this to be very flat and boring. It was simple and pretty when served, but not flavorful. I know that it would have been better had I used the recommended chicken thighs, but it would not have made enough difference. Bummer!
Hi Risa Grace. I’m sorry to hear you found it flat. Is it possible you didn’t add enough of seasonings or skipped something like salt, which tends to wake up all the other ingredients in a dish? Thighs definitely make a difference in a dish like this. You can also feel free to bump up the spices in this recipe to adjust to your liking next time. Thanks for your comment.
Best ever! My modifications: no jalepeno or cayenne; I didn’t want it spicy. Also, I didn’t have all the separate spices, so used what I had and made up the difference with curry powder. I also added carrots and several small red/orange/yellow sweet peppers. I used homemade chick stock in addition to the coconut milk for more sauce, about 1 c. Because of the added liquid, I added another Tbsp of curry powder. I was also out of fresh ginger; I’m sure it will be even better next time with the ginger. And with the lime juice and basil added at the end … oh yeah! I served it over saffron rice. Heavenly!
Made this tonight. Only alteration was to add a little palm sugar to it in order to balance the spiciness. Also simmered for a bit uncovered in order to thicken the sauce a bit. Fantastic. Fresh Thai and Sweet Basil straight from the garden along with the jalapeños.
This was delicious! Made it as is. Thank you!
My absolute favorite.. i think i make this almost every week and even my fussy 2.5 year old eats it! All the spices combined give the dish an amazing taste!
I made this tonight. THE BEST EVER! Soooooo gooood. Very spicy with 1/2 tsp cayenne and a huge jalapeño. Perfect!! Thank you. Will be making regularly, I’m sure.
Made this many many times and my boyfriend and I love it! I usually add carrots during the simmering stage, and would serve it with a side of roasted cauliflower. I switch it up sometimes and serve it over rice or rice noodles. Great recipe!
Delicious! We added some red bell peppers with the onion and jalapeños and also included 1- 1/2 tbl red pepper curry paste which gave it some fiery heat.
I’m planning on making this tonight – I’m going to add extra vegetables and rice, should I put more of the curry mix than it states in the recipe?
Hi, Michelle! I’d use the spices as written first, then taste toward the end and add a few more pinches of seasoning if needed. That should work fine for this recipe!
Not Spanish, a Greek dish from very long ago….and you made it great! It can also be done in the oven after chicken has cooked alone in sauce, then combine orzo and place in oven.
OMG…made this for dinner tonight. It was fabulous!! Definitely making it again!!
I’m so glad you liked it MTB!
I come back to this recipe time after time – sooo delish, chicken or fish doesn’t matter – LOVE IT !!
I’m am amateur when it comes to cooking and this was a great way to jump in and start learning some stuff. I’d like to make this for some vegan friends, any suggestions on chicken alternatives?? Cheers
Hi, Adam! I’d suggest swapping in cauliflower florets or chickpeas — or both! If using cauliflower, you can cut down on the simmer time; just simmer (covered) until the cauliflower is tender when pierced with a fork. Chickpeas just need to be warmed, but I’d still simmer them for 15 minutes or so in order to concentrate the sauce. Enjoy!
This is one of my favorite recipes ever. Thank you so much! The thighs are really superior for this as you state. I used the breast meat several times and finally did the thighs. You are right….they have the flavor to work with the spices. Great job with this one!
Made this the other day and it was amazing! Family and friends loved it.
Just one quick question, do you think but would be possible to sub all those spices for just Curry powder? Thanks!
Hi, Marishel! Emma here, managing editor. If your curry blend has the same basic mix of spices as this recipe, then I think you can definitely substitute it. Enjoy!