The reviewer gave this recipe 2 stars. This recipe averages a 4.2 star rating.
Reviewed: Sep. 23, 2009
I am glad so many peope like it but this is not authentic. I've lived in Thailand for 6 years, never seen ketchup as a cooking ingredient. Whole Dried chilis should first be fried, til they darken, then removed from pan. Then loads of chopped garlic is cooked with the chicken, some onon and a bell pepper if you like. Ths sauce is dark soy plus "nam prik pao" chili paste, maybe some cornstarch and water to thicken, chicken broth if u like...Toast or fry the cashews before adding them in, stir in some green onion , sprinkle with some coriander too if you like. FYI - Thais usually dont throw veggies in the dish, but serve a separate veggie dish... but hey, whatever you like :-)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Aug. 28, 2009
I made this last night for the first time and it was Excellent! The only thing I did different was to add some soy sauce like some of the other reviewers. I tried it today for lunch and it was even better. I especially liked that I can control the sodium myself. Thanks for a wonderful recipe!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Feb. 16, 2009
I thought this was excellent. Easy to make, and allows for a little 'personalization' in terms of heat, veggies, etc. I agree with other reviewers that you should cook the chicken first, and then add back in when the vegetables are done.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Nov. 7, 2008
I started out making this following the recipe pretty closely and enjoyed it! However, I found the original recipe a bit fishy tasting so went with the others and added some fresh lime juice and a Tb of peanut butter. I thought it was fabulous! Not quite the recipe I was hoping to replicate from my favorite restaurant but a winner none the less!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Jul. 24, 2008
I subbed in asparagus for the broccoli and used more cashews. This was OK for a quick weeknight dinner.
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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Mar. 15, 2008
This recipe was so amazing! My husband was like in love with it, I made the whole recipe for just 2 of us and he ate the leftovers for days. (We're usually really bad at leftovers.) I used red, yellow, and green peppers (an attempt to put some color in it, but the sauce just covers it up anyway), and added the peanut butter.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Jan. 31, 2008
This is great! The sause for this recipe is a great base for any Thai recipe.
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Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Jan. 27, 2008
very good flavor
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The reviewer gave this recipe 3 stars. This recipe averages a 4.2 star rating.
Reviewed: Jan. 22, 2008
This was sooo salty for my taste.
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Cooking Level: Intermediate

Home Town: Portland, Oregon, USA
Living In: Renton, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Jan. 12, 2008
Not terribly exciting, but easy and pleased the entire family.
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Cooking Level: Expert

Living In: Richmond, Virginia, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.2 star rating.
Reviewed: Dec. 12, 2007
First off, I think people shouldn't rate recipies that they change the heck out of. Almost every rave review did not follow the recipe- irritating. Seccond, chili paste is -very- concentrated. You will not get close to the same flavor using chili sauce or anything else. A good thai chili paste is worth having in your refrigerator if you enjoy spicy asain cuisine because it is made of authentic ingredients like palm sugar and tamarind and lemon grass- things that we can't find easily most places here in the US. Now for the recipe- it didn't do anything for me or my husband. I did add lime juice after cooking, and that helped. Wasn't bad, wasn't amazing. It just was.
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Cooking Level: Expert

Living In: Beaverton, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Aug. 12, 2007
I've made this twice. First time followed the recipe except added the veggies at the end as I like them very crisp, would rate a 2 or 3. Never had Thai food so can't comment on that, but there wasn't enough sauce for me and it was a bit bland. Second time, followed tips in other reviews; added a pinch of red pepper flakes, 2 Tbsp peanut butter, juice of one lime, used baby portobella mushrooms, carrots, endamame, onions and fresh garlic(3 cloves, crushed). Also doubled sauce. WOW! Much better, now rate it a 5. I love jasmine rice, so now I have a great Asian-inspired meal.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Jul. 26, 2007
I used Chili Sauce instead of ketchup, and added peanut butter and lime juice, as others suggested. It was VERY good. Thanks!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: May 1, 2007
This was good. The only thing I did differently was to probably triple the amount of sauce, and I also had to use way less cashews as when I went to add them from what I assumed was a new, unopened container of nuts, I discovered they had been decimated by Husband over the course of the weekend... Thanks, Fairborn!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Apr. 24, 2007
This was VERY tasty! We really like it. It really doesn't scream "Authentic Thai" though.
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Cooking Level: Expert

Living In: Fountain Hills, Arizona, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.2 star rating.
Reviewed: Apr. 11, 2007
This recipe is not "authentic". For it to be authentic it needs fish sauce. This is a very americanized version. Instead of using ketchup, use "SRIRACHA hot chili sauce". This will give it a spicy kick. I would add 1 Tablespoon at a time because it may be too spicy for some. It may be a little hard to find at regular grocery stores. Also, fish sauce has a very pungent smell so go easy with it too. The smell dissipates as it is cooked.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Feb. 26, 2007
Really 4 1/2 stars only because it's not quite restaurant quality but very good. I added both a red and yellow pepper; broccoli, mushrooms, zuchinni; and onion. I also added three tablespoons fresh chopped ginger and 2 tablespoons chopped cilantro. I doubled the sauce and used only one diced chicken broth. Definitely double the sauce because with all the veggies its great to have a nice coating. I didn't have chili paste and used garlic chili sauce instead. As a side note I prefer sauteeing the chicken first until its done, then adding the onion and broccoli and letting it simmer for five minutes. Then add the remaining veggies for another 5-10 min or until done - a least then your peppers and mushrooms aren't mushy.
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Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Feb. 24, 2007
It tasted like chinese stirfry. I did add lime like the other reviews said, but skipped pb to save calories. I should have put it in. We really enjoyed it, but for all those ingredients, we were expecting more.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Feb. 8, 2007
It was good. If you follow the recipe you end up with lots of food!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Jan. 17, 2007
This recipe tasted just like a Thai resturant that I have eaten at!! So make this recipe and you will enjoy:)
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