Reviewed: Jul. 25, 2008

This recipe is quite good. I'm thinking of trying a few things differently next time: more lime juice, more soy sauce, half of the cumin and some chicken thighs along with the breasts.

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SARAHSNC


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Reviewed: Jun. 12, 2008

I made this for a Thai themed potluck and it went over well. I prefer my Thai food a bit spicier, but this receipe was great for feeding a varierty of tastes.

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iyelli

	Cooking Level: Intermediate Living In: Calgary, Alberta, Canada
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Reviewed: Jun. 2, 2008

Great recipe, did not have lime juice or green onion, but added instead baby carrots to the crock pot, was wonderful. I also used whole chicken, it fell off the bone.

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Rina

	Cooking Level: Expert Living In: Eugene, Oregon, USA
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Reviewed: May 22, 2008

Super easy, very well liked, although not a great dish as leftovers.

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Carla

	Cooking Level: Intermediate
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Reviewed: May 8, 2008

ehh..it was just so-so. i probably won't make this again.

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We liked this one alot! I'm not sure how authentic this Thai recipe is, as we've never eaten Thai before...but what a great Crock pot recipe for chicken! I followed previous posters suggestions to use 1 cup of broth, and only 1/2 cup of peanut butter. Great Dish

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POWERENGR


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Reviewed: Apr. 8, 2008

I'm still deciding if I liked this sauce or not. I served it over thin noodles which was nice. I also followed suggestions by adding the pepper and onion later and they were not too mushy. It did not have any overpowering flavors and wasn't bad but I doubt I'll ever end up making it again.

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Christina


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Reviewed: Apr. 4, 2008

Way too much peanut butter. My husband and I did not care for it. Tasted ok though. Never making this again

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Shanel


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Reviewed: Mar. 5, 2008

I enjoyed this. I made a few alternations based upon what I had. I used a powdered peanut butter called PB2 instead of peanut butter to cut the calories and fat and I added water chestnuts and snow peas during the last 45 minutes or so of cooking time. The sauce didn't thicken up for me well in the crockpot so i did that on the stove. I served this over shirataki noodles and really enjoed my meal

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LindaT

	Cooking Level: Expert Living In: San Jose, California, USA
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Reviewed: Feb. 17, 2008

This wasn't bad - upon the advice of others, I cut down the cumin. For my personal taste, I'd add more spice (I like the Sambal Oelek groud chili paste for a good kick).

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accidental cook

	Cooking Level: Intermediate Home Town: Juneau, Alaska, USA Living In: Yellow Springs, Ohio, USA
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Reviewed: Feb. 8, 2008

Prepared as recipe directed. It was awful. My husband ate it, can't see anything wasted. It was mushy and tasteless. Deleting from my recipe box.

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MRSCHIEF109


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Reviewed: Feb. 7, 2008

This recipe is fool proof. I've made it for both sides of the family for family gatherings, and everyone finished it off both times. It isn't too spicy for those who don't like spice, but it has enough to satisfy for those who do like flavorful food. The second time I made it without the green onions and I couldn't tell much of a difference. I do think the cilantro is a must. I've even tried cooking it on low on the stove and it did fine. It only cooked for about 4 hours or less instead of 6 (when on the stove).

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Travelin' Atlas


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Reviewed: Feb. 6, 2008

I just made this tonight! Yum it was good! I was a little put off by the Peanut Butter and the fact that I have never had Thai food, but it was good. I did increase the Chicken broth to 1 cup, but left everything else the same except for the end with cilantro, green onions and peanuts. I love cilantro, but I'm glad I didn't add it to it. I think it would of changed the taste to much. I served over egg noodles (cooked with water and the rest of the chicken broth), stirfry veges with extra corn added. Thanks for the recipe!

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LoveMexiFood

	Cooking Level: Intermediate Home Town: Tucson, Arizona, USA
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Reviewed: Feb. 1, 2008

Great recipe! The chicken was a little bland, but the sauce more than made up for it. So tasty! The ingredients are a bit unusual, but once you get past that, the taste is delicious!

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MrsDiaz

	Cooking Level: Beginning Living In: Eagle Rock, California, USA
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Reviewed: Jan. 16, 2008

This was the Sunday Dinner. I was very easy and tasted fantastic. They say you should'nt make anything new for first time geust well this is the exception to the rule

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Keith R.


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Reviewed: Nov. 24, 2007

Easy to make and good. Followed the recipe exactly. My husband really liked it & thought I worked hard on it all day.

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Shmuffin

	Cooking Level: Intermediate Home Town: Boardman, Ohio, USA Living In: North Lima, Ohio, USA
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Reviewed: Sep. 19, 2007

I made this recipe primarily as written except some minor adjustments to the amounts based on the amount of chicken I had. I also added a squirt of sriracha sauce before the final 30 minutes to add some heat. Turned out great! I'll definitely be making this again.

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bostoncook


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Reviewed: Aug. 20, 2007

We thoroughly enjoyed this dish as it was a nice change of pace and easy to prepare. I added about 1 tablespoon of red curry paste to the mixture at the beginning. The flavors in the dish were excellent!

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pamysuep


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