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Showing 1-4 of 4
on November 30, 2012
This made for a lovely dinner on a very warm Australian night.
I made nearly almost to the origninal recipe, my problem being I could not fine tamarind so I used lemon juice instead, which worked well although it did tend to seperate and so I had to blitz it a bit to get it back to a normal sauce (the blitzing worked well)
But in the end it worked well, and was enjoyed by all.
By Pesto lover
on August 26, 2013
This is a wonderful salad, especially for a hot evening. We all enjoyed this very much. I will make it again. Thanks for sharing the recipe.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on August 26, 2013
We really enjoyed this recipe. To make it easier, I just shredded store-bought rotisserie chicken. The sauce is divine!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on February 12, 2013
Awesome recipe. It deserves 5 stars for that incredible sauce alone! I did change things around though- only because I wanted to make the dish into a Thai bento bowl. I left out the tomatoes and eggs, and added some brown rice instead. Also, instead of boiling the chicken, I diced 2 breasts and stir-fried the pieces in a bit of peanut oil. the chicken was great, but I think fried tofu would taste awesome in this sauce as well.. Thanks for sharing. [Reviewed for PLEASE REVIEW MY RECIPE]people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (487 g)
Servings Per Recipe: 2
The following items or measurements are not included: