May 18, 2024

Contest Corner

For a Winning Lifestyle!

Thai Kitchen Curry Challenge – Review & Giveaway

Thai Kitchen Curry Challenge – Review & Giveaway
by 141 Comments on Thai Kitchen Curry Challenge – Review & Giveaway

I’ve always enjoyed making – and eating! – curries, and I recently had the opportunity to participate in a fun “Curry Challenge” from Thai Kitchen. They heard that I had never made Thai food before, so they mailed me a Curry Challenge cooking kit, full of ingredients and a recipe for Red Curry Chicken that is meant to be as easy as it is good. So how challenging was this Curry Challenge? I’ve documented my whole experience to share with you – and Thai Kitchen would also like to give two lucky Contest Corner readers a Thai Kitchen Cookbook, so read on!


Last night marked the beginning of my foray into Thai cooking. I’ve always enjoyed eating at Thai restaurants, but hadn’t prepared Thai food myself, so I was excited to try this. All of the ingredients I used are pictured above, so it was pretty straightforward. Usually when I make curry, it involves a lot of potato peeling, carrot chopping, onion dicing and so forth, so I liked the simplicity of the ingredients.

This is the recipe that was included in my kit:

Red Curry Chicken

Prep time: 10 minutes
Cook time: 15 minutes

1 can (14 ounces) Thai Kitchen Coconut Milk, divided
2 tablespoons Thai Kitchen Red Curry Paste
1 tablespoon brown sugar
1 pound boneless, skinless chicken breast
1/4 cup chopped fresh Thai basil
2 tablespoons Thai Kitchen Premium Fish Sauce

1. Bring 1/2 of the coconut milk to simmer in large skillet on medium heat. Stir in curry paste until well blended. Add remaining coconut milk and sugar; bring to boil. Reduce heat to low; simmer 5 minutes.
2. Stir in chicken. Cook 3 to 5 minutes or until chicken is heated through. Stir in basil and fish sauce.
3. Serve with cooked Thai Kitchen Jasmine Rice. Garnish with additional basil and red chile slices, if desired. Makes 4 servings.


I started off by preparing the chicken breasts. I cooked them on a pan coated in coconut oil, since I thought that would compliment the other coconut flavorings in the dish.


As the chicken cooked, I chopped the basil. The recipe called for Thai basil, which I couldn’t find at my supermarket; so I substituted it for regular basil, which seemed to work just fine.


After the chicken was cooked, I chopped it into small pieces. The recipe didn’t mention if the chicken should be diced or not, but I decided it would be better that way.


The package of chicken was over 2 pounds, so I measured out 1 pound for the recipe and stuck the rest in a ziploc bag. During the coming week, I’ll toss the cooked chicken into tortillas with avocado and cheese for a yummy quesadilla, and mix it up with mayo and a hardboiled egg as a topping for salads and sandwiches. I love cooking up a big batch of food on the weekend – it makes the workweek so much easier!

As I chopped up the chicken, I also started the water boiling for the rice and began simmering the coconut milk.


I didn’t have a big enough skillet, so I used a stockpot instead!


I wasn’t sure about the best way to coordinate the cooking time of the rice and curry – when I’m making dinner, I find the timing to be the most challenging aspect – so I started boiling the water at the same time that I began simmering the coconut milk. This worked out perfectly; all the food was ready to serve at the same time.


Dinner time!


Everything turned out perfectly – the curry was really good and got rave reviews from Jai. A word of warning to the meek: this curry does pack a spicy punch, so if you have mild-mannered taste buds like me, you might want to add less curry paste. I had to be careful not to get too much of the curry sauce on my plate, since it was so hot; Jai, on the other hand, enjoyed the spiciness.

I really enjoyed making this, and I would make it again. Realistically, this takes longer than 35 minutes to make, and there was a fair bit to keep track of as I simmered the curry and prepared the rice; but it was really nice to have most of the ingredients pre-prepared, and not spend an hour peeling potatoes. I thought this was a straightforward, yummy recipe, and I had fun making it – not too bad for my first time making Thai food!

Win it!


Did this recipe pique your interest in trying Thai cooking for yourself? Two lucky Contest Corner readers will win a Thai Kitchen Cookbook! Here’s how to enter:

1. For your first entry, check out Thai Kitchen’s Real Asian Made Simple. Then come back here and leave a comment telling me what recipe you’d like to try!

This step is required to qualify for the drawing. Be sure to leave an email address with your comment, so that I may notify you in the event that you are the lucky winner!

Want extra entries? Do any of the following, and leave a separate comment for each one:

2. Write a post on your blog linking to this giveaway and Real Asian Made Simple.. Then come back here and leave me the link!
3. Write about this on Twitter, then come back and leave me the link to your tweet! One tweet entry per person.
4. Subscribe to my blog updates by entering your email into the “Subscribe” box in the sidebar. Then come back and leave me the email you subscribed with!
5. Become a follower of my blog by clicking the “Follow” button in my sidebar! Then come back here and let me know in a separate comment!
6. Post my button on your website – just copy and paste the following code, and let me know where you put it:



Rules, regulations, and other important stuff: Giveaway ends on December 21st at 11:59 PM, PST. Winner will be chosen the following day via Random.org. Winner has 48 hours to respond to my notification email, or a new winner will be chosen in their place. Giveaway is open to US residents.

141 thoughts on “Thai Kitchen Curry Challenge – Review & Giveaway”

  5. A friend of mine introduced me to Thai food by taking a group of us to a local Thai restaurant quite some years ago. My teenager is totally into Asian food – Japanese, Korean, Vietnamese, Thai … so we’ve made quite a few dishes, being lucky enough to live in the city and have access to many of the ingredients. One of the recipes I’d like to try on the website that I haven’t yet tried is the Chicken Satay.

    jewell330 at aim dot com

  22. Chicken Satay looks delish and I bet the thai peanut sauce would go good on it. I’ve always wanted to make that dish.

  36. So many good recipes!! I want to make the Spicy Broccoli Salad and the Deap Fried Tofu:)
    cyclona66(at)aol(dot)com

  38. Coconut Sticky Rice with Mango. I saw this made on one of the cooking shows and have wanted to make it.

  48. I would love to try the Pad Thai – I made it many years ago but not with Thai Kitchen ingredients.

  50. I use their products now and love them! They are so easy to make and always comes out perfectly. I want to try their Soy Ginger Shrimp and Noodle Salad recipe next.

Leave a Reply

Your email address will not be published. Required fields are marked *