By currybunny on August 11, 2004
Photo by PSU Lioness
Photo by PSU Lioness
"I was given this by one of our company's interstate sales managers, and I think it's great! Much lower in calories than other peanut chickens I've seen, and the spiciness of the curry paste perfectly balances out the sweetness of the peanut butter. Mild enough for kids to enjoy, plenty of flavour for the adults! Hope you try this and enjoy!"
Serving Size: 1 (151 g)
Servings Per Recipe: 4
"Simple & delicious! I doubled the recipe, therefore, I doubled the measurements except the peanut butter (I used creamy instead of crunchy) and added baby carrots, green beans and cubed potatoes. Everyone had seconds! It's one of my favorite recipe by far that I've gotten from food.com. Even my son loved it! That alone is a huge compliment! This type of meal, we serve with jasmine white rice."
"This dish was just okay for (most) of our family. I followed the instructions but the peanut butter seemed to overwhelm the dish. I had to add some more chili sauce (not much!) and another teaspoon of curry to get it to balance out a bit. I'm fairly new to Thai food so maybe the wicked peanut butter flavor is how it was supposed to taste. I think next time I will saute some fresh garlic with the curry and chili sauce to give it more of a kick. But on a positive note, my son INHALED 3 plates of this. He loved it! But he also added more chili sauce after it was on his plate because he likes things hot. I will definitely try this again with some tweaking for my personal preferences. Thanks so much for posting! UPDATE: I wanted to update my original review and add a star. I reheated this to eat 2 days after I made it and it was really good. All of the spices came through the peanut butter and I loved it! I just wish it would have tasted that way when I made it initially."
"This recipe is really delicious. I left out the sugar as I felt peanut butter is sweet enough for me & I added a load of veg - mange tout, baby corn & red pepper - cooked so they still had a bite. I also dredged my chicken in flour before I fried it cos I like that crust it gives. This went down a treat in my house - everyone loved it & it tastes just like the satay sause my local Chinese makes. I can't wait to make this again."
"My DH and I really liked this. Reminded me of Chicken sate with peanut sauce, which is a favorite. I sauted some chopped onions at the beginning and added slivered carrots and green beans at step four. I used regular coconut milk, couldn't find lite. It wasn't too spicy for our tastes. We had Recipe #19268 as a side. Thank You."
"This was really good! I did have one problem when cooking - the pan was too hot for the chili sauce & curry, and it spattered everywhere, so be fore-warned! It tasted great - my husband really liked it, too!"
"OMG, this was so good and gone very quickly. I just made this for dinner last night and my bf has already asked me to make it again. Thank you so much for sharing."
"I'm not a huge fan of peanuts but I thought I would be adventurous. I inhaled this! I used creamy PB instead of crunchy and an extra 2 tbs of sambal oelek. Thanks for sharing."
"This is a very good curry but I rather not have peanut butter in my curry."
"Excellent! I didn't have the chili sauce...so substituted with sweetened chili sauce and left out the brown sugar...very nice!!!!"
"Spicy, but not overpowering, with a lovely sweetness; very flavorful. I added green beans and served with basmati rice... I think the texture of basmati is really great for wet curries. I forgot the lemon, will add next time."
"I made this for lunch today. Instead of peanut oil, I used canola. Instead of fish sauce, I used lite soy sauce. Instead of crunchy peanut butter, I used creamy. Despite all of these substitutions, the end product was great. I served cooked some rice noodles, and dumped them in the sauce before serving. We loved it! The spicy flavor is addictive!"
"My husband made this for dinner tonight and it was a wonderful dish. It is something I would expect to get in a restaurant. He made a few substitutions to accommodate what we had on hand. He used oyster sauce and no fish sauce, and left out the sugar. He also used sweet Thai chili sauce. We found that it did not need the lemon. Lots of flavour in this dish and I am told it was easy to make. He mixed it with udon noodles to serve. If you like red curry dishes this is a great one to try. Thanks for the recipe."
"This was "okay" for me but I added ground ginger,garlic powder, lime juice and it was PERFECT!!! served over noodles!"
"Add my wows to the chorus. There were six of us eating and we all gave this 2 thumbs up, for a total of 12. I had more than a pound of chicken, so I increased the rest of the ingredients by a smidge. I used regular (not lite) coconut milk, because it was what I grabbed, but I didn't use the entire cup. There was plenty of sauce anyway. No one wanted the lemon, either. Served t his with rice and it was excellent."
"My husband is a peanut chicken fanatic - he's tried many peanut sauces/dishes and says this is on par with what he has had in restaurants. As an aside, I omitted the fish sauce because I was out, and the dish still came out beautifully. This was an easy dish, not to mention a really fun change of pace. I will be making this one again."
"This had a nice balance of creamy peanut flavor and spice. I used 'Fat free coconut milk' #187372 in place of light coconut milk and canola oil instead of peanut oil. Dusted chicken with a little flour before browning as well. Served it on top of rice noodles as Chef PotPie also recommended."
"wonderful! So easy and I had everything in the pantry! I did use some lime juice at the end. I added roasted cauliflower for mine, and some roasted peppers for DH... served over basmati rice. thanks for a great recipe!"
"I made this exactly as described, and it was delicious! Perfect amount of enjoyable spicey-ness! I served over Chow Mein noodles and divided into 8 servings- yummy!"