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Quick Thai Chicken & Vegetable Curry

Fall 2003, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 3.8 (63 votes)

Curry quick enough for a weeknight supper - especially if you use precut cauliflower and baby spinach.



READER'S COMMENT:
"This was absolutely delicious! We used a mixture of vegetables -- including mustard greens -- and 1/2 jar of red curry. Wonderful flavor. We're sure to repeat this again and again. "
Quick Thai Chicken & Vegetable Curry Recipe

13 Reviews for Quick Thai Chicken & Vegetable Curry

07/03/2010

This was absolutely delicious! We used a mixture of vegetables -- including mustard greens -- and 1/2 jar of red curry. Wonderful flavor. We're sure to repeat this again and again.

Comments
05/19/2010
Anonymous

One of my family's new favorites! I doubled the curry and used 2 dozen fresh basil leaves (add with spinach) for a an additional flavor kick. For less watery sauce use regular (not lite) coconut milk (does take away from the "heathly factor" a bit). YUM!

Comments
04/13/2010

I used an extra tablespoon of curry paste (and added some chili sauce), but it still wasn't as spicy I would have hoped. Next time, I'll use a full can of lite coconut milk instead of 1/2 broth 1/2 coconut milk. I think that'll improve the texture too.

Comments
09/21/2009
Anonymous

The recipe turned out excellent! After reading the reviews I doubled up on the curry paste. Recipe was a bit watery and no flavor was lost. My husband loved it! Would definitely make this again.

Heena, Atlanta, GA

Comments
09/21/2009
Anonymous

My boyfriend was just diagnosted with high blood pressure, and we luck upon this recipe. With all the different ingredients it made for a very flavorful meal, where we didn't really miss the usual amount of salt.

Teisha, Landover, MD

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