New This Month

Settle in for the night with this cozy curry that gets to the table quickly and gets cleaned up even faster.

Source: Everyday Food, October 2008
Total Time Prep Servings



Cook's Notes

You'll find Thai red curry paste (which keeps indefinitely in the refrigerator) and coconut milk in the Asian-foods aisle. For a spicier dish, stir in a bit more curry paste.

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How would you rate this recipe?
  • dana_vanhove
    14 JAN, 2018
    I've made this twice. Added a hit of fish sauce, a hit of brown sugar, fresh basil on top. Delish. Not sure where the negative comments about "greasy" came from. There's no grease involved! I used boneless, skinless chicken and it was great!
    • dana_vanhove
      14 JAN, 2018
      PS: a squirt of lime and some crumbled peanuts help top it off nicely!
  • MS10777421
    13 APR, 2017
    Nope. Bland and greasy
  • lazy_cook
    27 APR, 2016
    Ugh. I wish I had read the reviews before making this--greasy, bland, mushy. Possible improvements: remove the skin before cooking, use a leaner cut of meat, quadruple the curry paste, add some fresh ginger towards the end. As it is, the rice cooks for so long while you wait for the chicken to cook to a temp where it won't give you salmonella that it basically disintegrates.
  • donna_hammond1
    20 JAN, 2016
    Horrible. Greasy and flavorless, plus way too much liquid for the amount of rice. By the time the liquid had been absorbed/evaporated the rice was just mush. I don't think any amount of tinkering can fix this one.
  • MSModerator601
    7 JAN, 2015
  • MSModerator601
    7 JAN, 2015
  • LCBD
    28 AUG, 2014
    Rating this review based on how I improvised so you have to be creative here and really read other reviews so that you have a clue on how to make this taste good. #1 - use coconut oil instead and omit water, #2 - double and a half the red curry paste (I used 5 teaspoons), #3 - I also substituted zuchini AND added onions (saute them in chicken pan before adding liquids) and then threw all veggies on top and just waited for the rice to cook. It's not necessary to wait and then put veggies later.
  • Cobi Davies
    18 NOV, 2013
    DELICIOUS!!! This is now a staple recipe in our house - it also freezes very well. I use coconut cream instead or coconut milk and double the red curry paste.
  • bbgirl66
    7 OCT, 2013
    I love how simple this recipe is! The first time I made it, it was too bland for us. I now use a seasoning from Penzey's to up the spice factor without adding much more heat. I also add walnuts at the end...which mimics a favorite dish at a local Thai restaurant in my town.
  • chefincognito
    24 APR, 2013
    I made this exactly as stated and there was too much liquid for 1 cup of rice and it ended up being a soupy mush. I would suggest reducing the liquid. 1 cup of Jasmine rice only needs 1 1/2 cups liquid total. I did not like the green beans with the red peppers. I think zucchini would be a better combo. I did add onion and that was good. I also tripled the curry sauce and that part was very flavorful. I will make it again but will reduce the liquid, add zucchini and increase the curry sauce.

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