Reviewed: Nov. 11, 2009

Everyone in my family loved this recipe.

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Chris

Cooking Level: Intermediate

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Reviewed: Aug. 27, 2009

I served this chicken over basmati rice at a dinner party and recieved rave reviews from everyone there! I followed the recipe as written except I used chicken tenderloins and baked the chicken at 350 degrees F instead of grilling. The fish sauce is key!!

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: May 25, 2009

Very tasty as is; however, you may need to tweak it for your personal preference--more coconut milk, ginger,onion... Will make it again!

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marljong

Cooking Level: Expert

Living In: San Mateo, California, USA

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Reviewed: Mar. 31, 2009

This was relly good. Next time I think I may up some of the seasonings to make it a bit stronger. I did marinate this overnight. It sure was a pain in the behind to grill (cleaning the grill) so I may try baking it next time.

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LindaT

Cooking Level: Expert

Living In: San Jose, California, USA

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Reviewed: Mar. 3, 2009

This was great. Next time, I would make some changes, such as leave out the curry and the tumeric. You don't need it. I used those tubes of minced herbs for this meal, "Thai" flavours. Hot chilli, coriander, and garlic. I used two 12g tubes of coriander and only one of chilli. Dh says there's something missing, but he's not sure what. I don't think there's anything missing, as such, but that the curry and tumeric confused the flavours so on one hand you had the thai spicy/sweet, then on the other something like a satay, with curry (dh asked if it was tandoori by the colour and taste)and tumeric. It probably felt like something was missing because it had added spices of a different nature that didn't hone on the coriander/chilli/garlic mix. I used 2 tblspn of oyster sauce (my secret ingredient in gravies - thanks Dad!) and 1 tblspn of soy sauce.

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AUSSIEMUM1

Cooking Level: Expert

Living In: Brisbane, Queensland, Australia

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Reviewed: Feb. 11, 2009

I love this. It is a regular!

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allisonnellcox

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Reviewed: Feb. 3, 2009

This was absolutely delicious! I very rarely leave reviews but this recipe is definately worth recomending and will be a firm favourite in my house!

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Caroline

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Reviewed: Dec. 3, 2008

And I essentially follow the directions, which is rare for me. The only thing I don't bother with is separating parts of the cilantro - I just throw it all into the food processor. I marinate this at least overnight, and it's great under the broiler if you don't have the time to fire up the grill. It works with both coconut milk and coconut cream, and just throw the rest in with some jasmine rice. Heats up great for leftovers as well!

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MMW

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Tampa, Florida, USA

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Reviewed: Jul. 30, 2008

Very good, the chicken stayed moist on the grill and the "bite" of it was wonderful!

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Sandi Johnson

Cooking Level: Expert

Living In: Silver City, New Mexico, USA

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Reviewed: May 2, 2008

super yummy!!!

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natasha

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Reviewed: Apr. 4, 2008

I recently made this for my boyfriend and I who LOVE Thai food and it was a hit. I substituted soy sauce for the fish sauce because I didn't have any on hand, and also used the entire can of coconut milk because I didn't feel like it had a strong enough flavor. I also don't have a grill so I just poured the sauce over the chicken and baked it in the oven. The result was seriously amazing though...it tasted just like the chicken satay at our favorite restaurant. The only regret I have is that I didn't reserve some of the sauce to use as a dip!

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LAURENRUTH

Cooking Level: Intermediate

Home Town: Riverside, California, USA

Living In: Provo, Utah, USA

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Reviewed: Mar. 27, 2008

Simply Delicious. Loved it so much and will definitely make again. Tasted very authentic! My little sister loved it and she is usually a fusspot. If giving it to children - maybe use less chilli. I had this on top of a Thai rice salad recipe (from this site) and they went together superbly.

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Hayley Landy

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Reviewed: Jul. 31, 2007

The chicken was decent. I did it with chicken thighs instead of chicken breasts. Finding Tumeric was like trying to find soy margarine, so I doubled up on the curry powder. After tasting it, the chicken was rather bland and didnt really taste like what I thought it would. Maybe if I find tumeric, I'll try it again, but instead of BBQing them, I'll use the oven.

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JaneJaneX

Cooking Level: Expert

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Reviewed: Jun. 30, 2007

Great recipe, will go into my meal rotation for sure!

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Kiltswinger

Cooking Level: Expert

Home Town: Glasgow, Lanarkshire, Scotland, U.K.

Living In: Toronto, Ontario, Canada

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Reviewed: May 5, 2007

My whole family LOVED this recipe. I read a bunch of the reviews before I made it and still felt I would follow your recipe as stated. It turned out perfect. I'm not sure why some people decide to try a recipe when they know full well they don't like a major ingredient ... ie. the comment from the reviewer who thinks cilantro tastes like soap. The major ingredient in this recipe is "cilantro". Why would you even try this recipe? I suggest follow the recipe as given, it's AMAZING!

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ljo

Cooking Level: Intermediate

Living In: Kelowna, British Columbia, Canada

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Reviewed: Mar. 2, 2007

This is AWESOME!! I doubled the recipe for the marinade just to make sure it was enough and I only marinaded it for 3 hours (it was all the time I had). I have a picky family and friends from the UK that I was worried that might not care for it. They RAVED aboout it!! Doing it again tonight. Janice B. Colorado

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janice

Cooking Level: Expert

Home Town: Beech Grove, Indiana, USA

Living In: Castle Rock, Colorado, USA

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Reviewed: Dec. 31, 2006

This was good. I omitted the fish sauce as I didn't have any. I felt the chicken could have done with some kind of dipping sauce as it was a little dry on it's own.

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Hot Chilli

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Dec. 28, 2006

I did NOT like this recipe, but for some reason I think cilantro tastes like soap, and this had a LOT of cilantro! As well, the sauce is bright yellow and hard to get off of countertops.

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MARSHMALO

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Reviewed: Dec. 20, 2006

Incredible!! I've never had chicken with so much flavor! A very easy recipe too. I don't even have a grill (just did mine on the George Foreman). I used more than the 1/4 cup of coconut milk....I just kept basting every now and then...probably used 3/4 cup. I cooked it about 15 min? on the George Foreman. I only marinated the 3 hrs...plenty of flavor. If you're afraid of too much heat, you might cut back on the red pepper....I loved it though. Doesn't leave your mouth burning, but you can tell this is not your grandma's chicken!

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