Thai-Style Chicken Chili
Total TimePrep/Total Time: 30 min.
This turned out great. I normally would not rate a recipe that I made many changes to, but I thought this needed to have some things added that a traditional Thai curry might use. I used chicken thighs instead of breasts. I used full fat coconut milk instead of reduced fat. I used 1 1/2 tablespoon of red curry paste instead of 1 tablespoon. I added 1 tablespoon of fish sauce and about 4 tablespoons of grated palm sugar at then end. I also squeezed the juice from one lime into the mix at the end.
Very tasty recipe. It's good with or without the roasted peanuts.
This was actually pretty tasteless as written. I added double the curry paste, garlic, and ginger and still no great flavor. Maybe the coconut milk tamed it down too much.
I love this recipe and will make it again in the near future!! The combination of flavors are delicious.
This was really delicious, quick and easy. made very few changes, didn't have lemon to zest so used lemon pepper seasoning and switched the edamame for cannellini beans just because of the not so good things I read on the internet about the edamame. Would definitely make it again.
Have made this twice. Easy and consistently delicious! Brought it to a neighborhood soup gathering and it was a favorite! We like it with peanuts, but left peanuts out for the potluck gathering due to allergy concerns. It was great both ways.