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Super flavorful and surprisingly, the unusual combination of ingredients comes together in a truly tasty way. I didn't have the lime leaves or lemon grass so I substituted lime and lemon juice. I don't know how big of a difference this made but it was still the best curry recipe I have tried yet. It seemed like it was missing something the first time I made it so I added cauliflower. I also threw in some onion I chopped in chunks 7 minutes before it was done. That did the trick! Yum!

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mirespada June 02, 2011

Made this for PAC 2006. Outstanding! Delicious! I had never had this kind of curry and was a bit worried that I wouldn't like peanut butter and coconut milk together... but it was great!! Didn't have kaffir lime leaf so I added a bit of lime juice. Thanks stormylee!!

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Redsie October 24, 2006

Absolutely wonderful curry recipe - so glad I chose to make this for the ZT. I loved the combo of chili sauce/peanut butter/coconut milk/curry paste - made a truly kicking sauce. Stormy, this is a KEEPER!

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evelyn/athens June 27, 2006

Very easy to make. I have now made this 3 times. For variations I have used fresh ginger, fresh chillies, also added onions and peppers and potatoes. I think it tasted brilliant on each occasion.

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Mr Ted May 02, 2006

I love curries and this is a great one! I like the subtle taste of lemon due to the lemon grass and the kaffir lime leaves. I guess not everybody is as lucky as I am and is able to pick/cut both fresh from their balcony or garden :). There are a lot of different flavours in this curry and it yields a LOT OF SAUCE! I served this once with coconut rice and once with plain Basmati rice. I preferred it with plain rice, as the coconut rice is quite rich and the yummy sauce in this curry even richer. The sauce also overpowered the fragrant coconut rice. Tiger found the curry also delicious. Thank you stormylee for another great recipe! I'm glad I picked you in 'pick a chef autumn 05'.

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tigerduck October 19, 2005

Great Thai style curry. I love peanut butter and coconut together in sauces and all of the other flavors were a bonus. The only change I made was using boneless chicken thighs, which we prefer to breast meat. This will be made again. Made for Fall 2011 PAC game.

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Mikekey October 29, 2011

Lovely, we made it much hotter as we wanted it spicy but it was very nice indeed.

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1007619 November 02, 2008

Well, I LOVED this, but my hubby didn't~~just not the typical curry he loves. Thanks stormylee for the recipe!!

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SPrins October 13, 2007

This is a top curry, Stormylee! We used chicken thigh fillets, loads of sweet chilli and fresh ground peanuts instead of peanut butter. The lemongrass and lime leaves give this curry a lovely fresh tang. Great flavour combination. Yum!

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oloschiavo June 27, 2006

A really outstanding curry! Not hot but containing fabulous and complex flavours, we just loved this! Cooking for 2, I just used 1 diced chicken breast (marinated overnight) and fried up an onion before adding the mixture to cook and also threw in a finely diced potato; squeezed a little lime juice in at the end as I was out of lime leaves. Served with rice and roti bread, this made for a delicious midweek dinner and I would highly recommend this curry to anyone who enjoys south east asian flavours! Thanks for posting!

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currybunny July 06, 2005
Chicken and Coconut Curry