Reviewed: Nov. 23, 2005

Very good for a slowcooker meal. Its nice to put something besides roast in my Crock Pot for a change.

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SPACELACE

Cooking Level: Intermediate

Home Town: Chippewa Falls, Wisconsin, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Nov. 18, 2005

I prepared this exactly as the recipe is written and it was fantastic! My husband took one bite and exclaimed, "Wow, this is a 'do again' recipe!" It fit perfectly into my new 2-1/2 quart crock pot. The only mistake we made was staying home the day it was cooking...the wonderful aroma made it difficult to wait until it was ready to eat. I served it on brown rice.

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Marcia Page

Home Town: Natick, Massachusetts, USA

Living In: Gainesville, Florida, USA

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Reviewed: Nov. 17, 2005

What a tasty dish! As per others' suggestions, I increased the chicken broth to 1 cup; decreased the peanut butter to 1/2 cup, the cumin to 2 tsps, and the crushed pepper to 1/4 tsp (not a big fan of "hot"); and added 1/2 tsp. curry powder. Other than that, I followed the recipe. I found 4-1/2 hours of initial cooking time to be perfect. The sauce was just right, not too spicy, but rich and flavorful, and with a nice consistency that was thick enough to spoon over spaghetti noodles (my substitute for Thai noodles) without being runny. I also disagree with those who said it didn't look appetizing. I sliced the red bell pepper into strips, and they added a nice confetti-like color along with the bright green cilantro garnish. All in all, a winner in my book!

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RCKim

Cooking Level: Intermediate

Living In: Rancho Cucamonga, California, USA

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Reviewed: Nov. 15, 2005

This tastes really good! I made several changes though. I only used 3 chicken breast pieces instead of 6, but didn't cut the other ingredients in half. I like a lot of sauce. I added a large carrot, sliced diagonally and increased the chicken broth to one cup. I don't like a lot of cumin - it's very over powering - so I decreased it to 1/2 tsp. and added 1/2 tsp. ground ginger. I served it over boiled thai rice noodles and it was a hit with my husband who has a bit of a gourmet palate. My 4 year old ate it. I didn't ask her if she liked it, but it wasn't too spicy for her. It made a pretty dish with the addition of whole peanuts, green onion and cilantro (a must). If you can get them, bean sprouts would make a nice addition after the cooking is done.

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SunnyD

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Reviewed: Nov. 15, 2005

I'm afraid that I had a lot of problems with this recipe: the unappetizing color, bland, slightly grainy taste/texture, mushy veggies.... I had to add curry paste, thai fish sauce, and extra garlic to make it passable.

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Destie

Cooking Level: Intermediate

Home Town: Hillsborough, New Hampshire, USA

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Reviewed: Nov. 11, 2005

Maybe I set my expectations too high for this recipe. I really did think I'd like it. It was a little too peanutbuttery.. could be the brand I used, not sure. It was just okay for me but my husband just did not like it and I didn't have the heart to make him finish. He ended up at McDonald's for his dinner. *sigh* I've got leftovers for a few days!

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May S.

Living In: Charlotte, North Carolina, USA

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Reviewed: Nov. 7, 2005

I needed to add about 1/4 cup of Franks's Red Hot Sauce and it was to die for. My husband and son didn't appreciate the dish but they're pretty picky. I'm sitting here eating leftovers for lunch (which reminded me to post a review) and I'm still loving it. I would say that it's definitely for the mature taste bud...Thanks DELTAQUEEN

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RELEASE113

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Reviewed: Nov. 6, 2005

I made this for an intimate dinner party and we all loved it! It did have a rather unattractive brown color, but that didn't stop us from devouring it. I am already craving it again!

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SECONAWAY21

Cooking Level: Intermediate

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Reviewed: Nov. 2, 2005

This is so good. We love peanut chicken. I wasn't sure we would like this recipe. because of being made in the crock pot I was worried it might be a bit bland. but, it was perfect. The cumin gave just the right flavor. I didn't have any cornstarch, but the sauce was just right for us. Also, I used half the chicken and added yams.... yummy with this. Anyway, this is a keeper. thanks!

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mamaiscookin

Cooking Level: Intermediate

Home Town: Bend, Oregon, USA

Living In: Prineville, Oregon, USA

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Reviewed: Nov. 2, 2005

An absolutely delicious dish. My husband and I both loved it. We fought over who would take the leftovers to work for lunch.

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Nokomo

Cooking Level: Intermediate

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Reviewed: Oct. 29, 2005

I liked this one a lot - i had to add more chicken broth and I accidentally put too much lime in it and it made it odd. . . but I would definitly do this one again.

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Krayjones

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Reviewed: Oct. 28, 2005

Everyone in the family liked this dish. I used boneless, skinless chicken thighs, which I think worked well. The only thing is, I wish this had more of a kick to it. If I do make it again, I'll throw in some red curry paste. I too used a whole can of chicken broth (we like a lot of sauce), and served over basmati rice. It thickened a bit too much, but I just added a little bit of water to thin. The fresh cilantro garnish really brought out the flavor for me.

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njmom

Cooking Level: Intermediate

Home Town: Middletown, New Jersey, USA

Living In: Sayreville, New Jersey, USA

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Reviewed: Oct. 24, 2005

Everyone loved this dish, but I for one found it a little too peanut-buttery. It didn't have as much of a Thai flavor as I would have liked. I think it needs more of a punch and more color. On that note, it was a hit with my family.

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C Mangum

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Provo, Utah, USA

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Reviewed: Oct. 17, 2005

This was very good, but I tweaked it a little. 1/2 tsp. of curry added a nice flavor. I added two fresh hot peppers from the garden and omitted the red pepper flakes. Since many reviewers said it was too thick, I added only 1 Tbsp. of cornstarch and used a whole can of chicken broth. Then to complete the dish, I did not put it back in the crockpot, but put it in the microwave until it got hot and reached a "just right" consistency. My husband and the kids loved it!

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SARVIN4

Cooking Level: Expert

Living In: Wichita, Kansas, USA

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Reviewed: Oct. 9, 2005

We weren't big fans of this one. I said it was too salty. My husband said it had a weird taste.

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Michelle Bovenkamp

Cooking Level: Expert

Living In: Aurora, Colorado, USA

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Reviewed: Oct. 2, 2005

This recipe was amazing! My husband and I both thought that, especially with the fresh garnishes, it was restaurant quality! I put in a bit of sugar because I used sugarless peanut butter, and also upped the spice. I also waited to add the pepper until I added the peanut sauce. That way, the pepper stayed a bit crunchier. Everything was so flavorful, and great over rice!

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ROSIE1979

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Reviewed: Sep. 23, 2005

it was okay. I thought the chicken got a bit dry, and the sauce wasn't as saucy as I woul've liked. I served it with basmati rice which added a nice nuttiness to the dish. I'll make it again, since it's so easy, but I'll probaby play around with the time and liquid amounts.

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Jennifer

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Reviewed: Sep. 17, 2005

The flavor was pretty good, but the sauce was way to thick, nearly a paste. Have extra chicken broth on hand to modify the thickness of the sauce.

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SHENDOAH

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Reviewed: Sep. 14, 2005

I tried this recipe mostly out of curiosity and because I already had everything on hand. I'm not sure if this is authentic or not (have never eaten Thai food) but it sure was good! I used natural crunchy peanut butter and omitted the chopped peanuts at the end. After adding the cornstarch, I let it cook about 50 minutes (waiting for my brown rice to cook) and it got a little too thick. So next time, I would do only 1 TBS cornstarch in and not let it cook as long. I only put in about half of the red pepper flakes. My kids (a one-year old and three-year old) loved this and ate tons of it!

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