47 Reviews

This was VERY good. I added some fresh basil and fresh cilantro to the curry. I also topped it with finely chopped peanuts. I served it with steamed bok choy and it was a meal as good as our favorite Thai restaurant. I think I will add a little palm sugar the next time to make it a little sweeter.

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Kathy!! May 03, 2009

This was so easy to make and very tasty. I only used one can of the coconut milk and I left out the cornstarch but it still turned out perfect. This would taste great on naan or flat bread. Thanks for sharing!

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TheHeavenlyHeatherly April 26, 2009

This recipe was excellent. I didn't have all the right ingredients, but I used what was in my kitchen to fudge it a bit. I actually cooked this with shrimp instead of chicken, and it was great. Can't wait to try it again and experiment. Thanks!

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silversmile120790 March 23, 2009

Very quick and yummy! I went back and forth with trying to decide if it needed more peanut butter for a more robust peanutty taste, but finally decided that for the first time I would make it as instructed. Increasing the PB is probably something I will try in the future. Next time I also look forward to having it with noodles and adding some colorful veggies.

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ErinCate November 21, 2008

I loved this recipe. Really easy and very tasty. We had it with noodles and it was delicious.

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Wiggy #1 August 18, 2008

Not for children!! This is way too much curry for kids. Excellent dish for adults.

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hope9393 June 28, 2008

exellent! Easy to make and yummy-yhanks for the great recipe

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petlover January 30, 2008

While I love anything with peanut butter, DH considers it 'a food of the devil', however, if he doesn't see what goes into a meal, he's none the wiser. This was so easy to put together, we're trying to watch our fat intake a little so I used a can of Carnation Evaporated milk, Lite, with a few drops of coconut extract...tastes the same. This recipe is easy to put together, uses regular ingredients and is as good as a meal for family as it is for company. Leftover freeze well and it reheats well. Next time I make this, I'm going to try it with fish. Thankyou Fair Weather Cook for sharing this great recipe.

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robyn win November 09, 2007

Excellent and very easy recipe. I used Patak hot curry paste. I also added 1/4 cup shredded coconut to the sauce. I didn't use the cornstarch because the sauce was thick enough without it. I served this with rice cooked with mixed vegetables and raisins and naan bread. I make this at least twice a month. Thanks for a great recipe. Rita

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melsmom October 01, 2007

I am reviewing this recipe again to tell you what luck I've had with modifications. My husband LOVES peanut chicken and this recipe so far has been his favorite. I wanted to make it again for him but was out of curry paste so subsituted with 3 tbsp. red curry powder. There was also no coconut milk to be found so to modify I added 1-1/2 cups of coconut to regular 2% milk and let it boil with the curry, pb, sugar etc. Before adding the cornstarch, I strained the coconut pieces out (they might have even been fine left in). When cooking the chicken I wanted to add veggies and all I had in the freezer was a package of asparagus stir-fry vegetables so I cooked 1/2 that bag with it. I also used soy sauce this time instead of fish sauce. This recipe is so versatile yet the taste remains the same. Thanks a lot, there were no leftovers!

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Che~Sara` September 30, 2007
Chicken in Peanut Curry