This recipe is a great BASE, but to make it taste restaurant quality quite a few changes/additions are needed. Here is a summary of what I've done: (1) Use sesame oil instead of olive oil. Saute grated ginger and fresh pressed garlic in it before adding the chicken. (2) To make it easier to mix with the chicken/veggies, combine in a small bowl the cornstarch, some regular coconut milk, curry paste, 1/3 t coriander, 2 t peanut butter, 2 T fish sauce, fresh ground pepper, and 3 t sugar. (3) You might need to add more sugar...initially we did 2 t and realized that it was missing SOMETHING. Turns out an extra touch of sugar is exactly what was needed. (4) Adding water chestnuts and chopped cashews give a nice crunch. (5) Use basil instead of cilantro.
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This recipe is a great BASE, but to make it taste restaurant quality quite a few...