An excellent recipe. I spiced it up by adding cayenne, stirred in about 4 ounces of coconut milk as a thickener in addition to the corn starch, and toasted both the flaked coconut and dry-roasted peanuts for the garnish. I served it over brown rice, but it would be superb over white rice, too. Definitely a keeper.

Reviewed On: Apr. 4, 2008

Made it with 3 chicken breasts, cut up into bite-sized pieces. Adjusted seasonings to taste, but otherwise followed the (scaled) recipe. It was fantaculous! Enjoyed by all. Next time, for variety I'll try pork and a bit of coconut milk. By the way, I'm new to slow cooking, and really appreciate the Allrecipes.com resource, along with the contributions from readers. Thanks!

Reviewed On: Mar. 16, 2008