We loved this and could not stop eating it. I made the following changes: Doubled the amount of curry and added 2 t. cumin, salted chicken chunks before adding to pan. While cooking onions and toasting spices, I added chicken stock as the pan got dry. I also added 1 1/2 teaspoons fish sauce and a handful of raisins with the coconut milk -so good. The final 5 minutes I added 1 generous teaspoon of cayenne pepper-perfect! Served it on rice and topped with peanuts and cilantro. Definitely had a THAI twist. YUM
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We loved this and could not stop eating it. I made the following changes: Doubled the amount...