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.
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!
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!
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.
I loved this recipe. Really easy and very tasty. We had it with noodles and it was delicious.
Not for children!! This is way too much curry for kids. Excellent dish for adults.
exellent! Easy to make and yummy-yhanks for the great recipe
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.
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
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!