{"id":11535,"date":"2025-10-24T16:19:35","date_gmt":"2025-10-24T20:19:35","guid":{"rendered":"https:\/\/snarklesauce.com\/blog\/?p=11535"},"modified":"2026-05-02T12:32:18","modified_gmt":"2026-05-02T16:32:18","slug":"kevins-thai-coconut-chicken-curry-review","status":"publish","type":"post","link":"https:\/\/snarklesauce.com\/blog\/2025\/10\/24\/kevins-thai-coconut-chicken-curry-review\/","title":{"rendered":"Kevin’s Thai Coconut Chicken Curry Review"},"content":{"rendered":"\n
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Author’s Note: As always, this is not a paid review. I have no affiliation with Kevin’s Natural Foods<\/a> or Costco<\/a>.<\/em><\/p>\n\n\n\n

A meal for you, and your Ooompa-loompa friend.<\/h2>\n\n\n\n

I previously reviewed Kevin’s Cilantro Lime Chicken<\/a>, which needed salt, but was otherwise tasty. This Thai-Style Coconut Chicken curry meal was on sale at Costco, so I bought it. Of course I did<\/em>. Here’s what I think:<\/p>\n<\/div><\/div>\n\n\n\n

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I like the creaminess of the sauce. It has a perfect smooth texture and thickness. But there isn’t much of it, once it is mixed into the chicken. I ate mine with rice, and there wasn’t enough sauce to sauce<\/em> the rice. Sauceless rice. It’s ok, I’m saucy enough for both of us!<\/p>\n<\/div><\/div>\n\n\n\n

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The flavors<\/h2>\n\n\n\n

I would describe the flavors as…well, very mild. Even with the coconut oil I used to cook my chicken (see below<\/em>), there was only a slight<\/em> coconut aroma. This curry<\/a> is sweeter than I am used to, from the added monkfruit extract. There’s a gentle flavor of lemongrass<\/a>, basil, and ginger, but just enough to make me wistful. It needs more flavor.<\/em> I can, however, taste the citrusy notes from the lime juice (and “citrus extract”) quite distinctly. There’s no spiciness or heat.<\/p>\n\n\n\n

(For a meat-filled curry with a spicier kick, check out my review of Quicklly Indian Lamb Vindaloo<\/a>.)<\/em><\/p>\n<\/div><\/div>\n\n\n\n

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The chicken texture<\/h2>\n\n\n\n

The food wizards at Kevin’s Natural Foods do a great job with chicken texture. This is sous vide<\/a> chicken, which is slow-cooked at low temperatures in a plastic pouch to achieve softness and lock in flavors. After reheating in a skillet, it tastes very similar to freshly prepared chicken — tender and juicy inside, with a slight crust on the outside. *applause*<\/p>\n<\/div><\/div>\n\n\n\n

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It needs salt<\/h2>\n\n\n\n

Kevin is stingy with the salt, though, which does impact the overall satisfaction. If you are on a low-sodium diet, maybe this is perfect for you? If you’re a salt-lover, like I am, you’ll be desperately clutching the salt shaker.<\/p>\n<\/div><\/div>\n\n\n\n

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How did I cook mine?<\/h2>\n\n\n\n

I cooked my chicken in coconut oil this time (I used butter last time). It still took about twice as long to achieve a gentle tan browning as the label instructions, but it worked. I also kept my chicken strips in larger pieces this time, and after draining, I fished them out of the pouch one by one, instead of dumping the contents into the pan. Less excess moisture this way.<\/p>\n<\/div><\/div>\n\n\n\n

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Serving the curry<\/h2>\n\n\n\n

I ate mine over basmatti rice with a side of broccoli. I liberally salted mine (ahem!), which helped the flavors stand out a bit more. Like last time, I question the stated number of servings on the label. I personally got 4 modest meals from the package, not 6.5 (who is that extra half a serving for, anyway? Perhaps an Oompa-loompa?). I don’t think any normal adult could be satisfied with 180 calories for a lunch or dinner.<\/p>\n\n\n\n

(For a quick, flavorful veggie side option, check out my review of this “fire roasted” frozen Primavera Mistura mix from Pura Vida<\/a>.)<\/em><\/p>\n<\/div><\/div>\n\n\n\n

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\"Ingredients<\/figure>\n\n\n\n

Ingredients in Kevin’s Thai-Style Coconut Chicken Curry<\/h2>\n\n\n\n

Here is my best attempt at typing out the ingredients, from the label:<\/p>\n\n\n\n