34 Reviews of Chicken in Peanut Curry

From: Rick Young

On Sep 28, 2002

Once in a rare while a recipe will come along which exactly meets the standards of the most discriminating of your tastebuds. This is such a recipe! It was quite straight forward to make and a joy to eat. I was torn between wanting to stay at the table to eat more or rush back to the kitchen to get another batch started so that when I finished eating the first I wouldn't have to wait for the next batch. My advice to folks contemplating making this recipe would be to double the recipe right up front. Serve your favorite Pad Thai Noodle recipe along with this dish and your reputation will be made. Thanks, ShannonBecker!!

From: Susan 0485

On Jul 20, 2006

One word: WOW! I couldn't keep my fingers out of it while it was cooking. The flavors blended together so well. It's sweet and spicy and salty, all at the same time. In response to other raters, I added my sugar one teaspoon at a time (to keep it from being too sweet) and found that the four teaspoons was just right for my tastes. I also used crunchy peanut butter (I always do for thai dishes) and the saltiness of the nuts balanced the dish just right. I cleaned my plate and had the leftovers for lunch today! Thanks for a FANTASTIC keeper!

From: Velouria

On Jul 20, 2007

Great, easy curry. Love the flavors. I didn't use the cornstarch as my sauce was thick enough without it. With the onion I also added thinly sliced green pepper and carrots. This recipe yields a good amount of sauce to pour over rice or noodles. My family really liked this, and I'll be using this recipe to satisfy my Thai cravings. Thanks!

From: Georgiapea

On May 19, 2009

This was phenomenal! I used low-fat coconut milk. It still turned out really great, though probably not as thick as it would be with the regular. I also added a red bell pepper. YUM. My house still smells delicious. Added some fresh basil and cilantro at the end, served over Thai ginger rice (204862). A+

From: melsmom

On Oct 1, 2007

Excellent and very easy recipe. I used Patak hot curry paste. I also added 1/4 cup shredded coconut to the sauce. I didn't use the cornstarch because the sauce was thick enough without it. I served this with rice cooked with mixed vegetables and raisins and naan bread. I make this at least twice a month. Thanks for a great recipe. Rita

From: Ailsa of New Zealand

On Aug 3, 2006

DH and me love this curry. I made extra sauce and put it in the freezer for another day. It's really good poured over some steamed vegtables for a light lunch.

From: -Sylvie-

On Feb 3, 2006

This is really simple to make and so quick. I quartered the recipe as I was on my own, but ended up adding more curry paste and soy sauce, so for a quarter of the recipe I probably used 3/4 tbsp of curry sauce and 2tsp soy. I found it was a little sweet and would probably leave out the sugar next time. Thanks for sharing. :D

From: ceashel

On Sep 10, 2006

This was a little spicy for some people at the table with the full 2 T of curry paste, but I thought it was perfect and even better the next day. Yummy!

From: Dr. Jenny

On Apr 16, 2007

We love this dish and it has become a household favorite. It is easy to make and full of flavor. We've found that a quality curry paste really makes the difference (we like Taste of Thai). We usually serve this dish over Jasmine or Basamati rice. Thanks for posting!

From: FLYing4Me

On Dec 10, 2005

Very easy to make! Just a little to sweet for us.