Vancouver Island

I made this dish in honour of St.Patrick's Day. It was quite delicious! I added garlic salt to one layer and I substituted the whipping cream (as I didn't have any) with cream cheese, thinning it with a few tablespoons of milk. I was enjoyed by all!

Not sure where I went wrong - far too salty. Equal parts peanut butter and soya sauce seems way out of proportion.

Wonderful. Like other reviewers, I used chicken stock in place of water (increased to 4 cups - didn't want half a carton of stock to go unused - and it was still creamy and tasty!) and skipped the tumeric. -Simmered the stock with with bruised/crushed lemongrass and large pieces of ginger (instead of minced - roughly a 1 1/2 inch cube, sliced thick). Removed before adding chicken and coconut milk. -Doubled the chicken. -I used substantially more cilantro, too (1/3-1/2 cup). I know it's inaccurate to leave a rating when I've made so many changes, but I appreciate the recipe and how easy it is to play with. Guests and hubby loved it.