I know, I know, I'm rating a recipe that I had to make substitutions to...however, here's my two cents: Great recipe! My husband eats Thai restaurant food and approved so that's a winner in my book. Based on other reviewers suggestions I did use a sprinkling of thyme and a bay leaf (added with the chicken to simmer) and some lime zest (one whole lime, added at the end) in place of the kaffir lime leaves (I don't wish to visit an Asian grocery store, just not enough time in the day for that). I could not locate any panang curry paste either, so again based on other reviewers' suggestions I used some red curry paste, and also based on another reviewer's apt suggestion I used only 3T to cut down the heat (and I could tell that was the right choice to make, and my kids were fine with it). I simply used brown sugar for palm sugar, straight substitution, and my cooking oil of choice was sesame oil. I used at least a pound of chicken, and frankly I had more sauce (it's pretty thin, and I used regular coconut milk even) than I needed for that amount of chicken. Another half a breast would've been just right (I'd used two large breasts). I did use the fish sauce as written, despite it smelling like dead fish (and the whole dish smelled like feet, but the taste was not fishy or dead at all). I didn't have Thai basil leaves so I just didn't use anything there, nor did I use any fresh red chile peppers (no need for more heat here). 3C cooked Jasmine rice, 4C would be perfect.
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I know, I know, I'm rating a recipe that I had to make substitutions to...however, here's my...