By stormylee on May 17, 2005
Photo by Mikekey
Photo by Mikekey
"A very yummy, spicy, but not too hot chicken curry! If you can't find lemon grass, try using lemon balm, 2 leaves (chopped) for each stick called for. It's not the same, but it works beautifully! Marinating time is not included in the time estimate. Recipe harvested from the Internet."
Serving Size: 1 (274 g)
Servings Per Recipe: 4
"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!"
"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!!"
"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!"
"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."
"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'."
"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."
"Lovely, we made it much hotter as we wanted it spicy but it was very nice indeed."
"Well, I LOVED this, but my hubby didn't~~just not the typical curry he loves. Thanks stormylee for the recipe!!"
"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!"
"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!"