Reviewed: Jan. 6, 2012

Absolutely delicious!

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Reviewed: Nov. 10, 2011

This was really great! I did not have tumeric or coriander available so I added a little tamarind paste and a half cup of peanut butter to the sauce mix in addition to the prepared Thai peanut sauce, which is a must. I also added some fish sauce to the chicken when I sauteed it. Love the dipping sauce. This sauce would be great doubled and served with Pad Thai noodles. Very easy to make and has a restaurant quality taste. This one is a keeper!

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Chrissy Fessler

Cooking Level: Expert

Living In: Hazleton, Pennsylvania, USA

Reviewed: Aug. 24, 2011

I used this as a meal. Instead of squwers. I slices the breasts and served them on top of noodles that I stir fried with cabbage, onion, carrot, mushroom and spinach. I drizzled the sauce on the noodle mixture and placed the chicken on top. My husband and baby both loved it. I used fresh ginger instead of ground. regular coconut milk in stead of light. Used three full chicken breasts halved then sliced. twas delicious. I will make again. The only thing I might change in the future is adding a bit of fish sauce to the mix. It could have used a little umame.

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maiat

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Cooking Level: Intermediate

Living In: San Francisco, California, USA

Reviewed: Jun. 14, 2011

I made this as a veggie recipe with 1 1/2 blocks of Xfirm tofu (diced into cubes) instead of chicken. Served with rice and salad -- we loved it. Definitely a keeper!

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mhgiles

Cooking Level: Intermediate

Home Town: Lafayette, California, USA

Living In: Canandaigua, New York, USA

Reviewed: May 22, 2011

Wow! This was delicious. My husband and I took the advice of other reviewers and turned this into a main dish. We decreased the amount of chicken breasts to 2, but used the same amount of dry seasonings. Great flavor! I added extra chicken broth and a little lime juice to thin the sauce and served over rice and vegetables. Delicious!

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Reviewer:

Angela

Reviewed: Mar. 8, 2011

I cooked the chicken with only the seasoning mix -- AWESOME! I used freshly ground coriander and think that made the extra little difference, too. I served it with peanut sauce and a side of cilantro-lime rice. Yum.

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Reviewer:

CaityDunks

Cooking Level: Intermediate

Reviewed: Mar. 7, 2011

Yum! A great way to vary your appetizer spread

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Reviewer:

Sundew426

Reviewed: Feb. 4, 2011

I made this as a meal and served it with rice. It turned out quite nice, both in appearance and in flavor. It's definitely staying in the recipe box as something to have again.

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Reviewer:

Jenn

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

Reviewed: Dec. 25, 2010

Cover the chicken with oil and spices as the recipe states and then let it marinate overnight. For Christmas - double the amount of chicken (8 thighs served 11) but not the sauce. Use thighs instead of breasts. Brown thighs on each side and then cover and cook about 10 min. Use glass bowls and SS utinsils. Everything stains orange!

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Reviewer:

SCHRAYL

Reviewed: Aug. 15, 2010

AMAZING! Made it as an entree and used coconut oil instead of vegetable oil. Changed it a bit by adding 2 tbsp of peanut butter to the broth/milk/sauce mixture. Then I also made an incredible thick & spicy base sauce with 2 tbsp chunky PB, 1 tbsp honey, 1 tbsp water, 1 tbsp brown sugar, 2 tsp chili pepper sauce, 1 tsp ginger powder, and a small amount of lemon juice. Worth it's weight in gold! My man and girlfriends say the meal was the BEST Thai meal they've every had.

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