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made this pretty much as stated, used Chrissyo's chili sauce.
I had made chili crepes with leftover cooked chicken for the tuckshop, but sold out :) so I found this and made it for day 2, served with rice.....sold out :) thanks Jan
Delicious! Everyone loved it, all ages. This is really easy to make and really quick. Just the kind of recipe I'm always on the lookout for. Next time I'm going to add some bamboo shoots and mushrooms as well for variety. I asked 'hit or miss' and the answer was "very, very, big hit". Thanks so much Dan and Mum!
This was really delicious. I added sliced portabello mushrooms. Did not have the parsley, but did not miss it. I used Aroma Chef Thai Sweet Chili Sauce. It had a little heat, but we love it that way. Thanks for the recipe.
This is fabulous. So quick and easy to make. Both my girls *loved* it in fact it's now a family favourite. I used all red capsicum and wouldn't hesitate to add some mushrooms even though it is perfect how it is. UPDATE: Made this again tonight with frozen green prawns and it was magnificent.
I knew as soon as I read this recipe that I would love it and I did. Added some mushrooms for extra texture & served it over rice & it was absolutely delish! Thanks Jan!
Thank you Jan for a lovely recipe! We both enjoyed this, even DH who eats pasta with sweet chilli sauce plus some chopped up thai chillies smothered in parmesan cheese - for breakfast. Not spicy but very nice, I used carrot instead of capsicum due to intense personal hatred! Like Jezski I used lite cream and thickened the sauce - delish!
Outstanding! Major flavor, VERY quick and easy. I made it as-is except for substituting half-and-half for the cream, a half-hearted attempt at healthier eating. Thus I had to thicken the resulting sauce slightly. I used Maggi sweet chilli sauce, and served over bucatini. This is even good cold although the spiciness factor seems to increase! Thanks to JanS for posting son Dan's recipe.