Comments on: Rock the Casbah Thai Chicken Curry

By: hannyb

hannyb — Sat, 22 Aug 2009 09:27:04 +0000

Oh, fantastic idea! You Rox.

By: Rox

Rox — Fri, 21 Aug 2009 21:36:39 +0000

Jill- the creamy peanut butter adds a little extra volume to the sauce, but doesn’t make it taste like peanuts. It’s strange- you really don’t pick out the peanut flavor. The jasmine rice is so good with this too. I think I might have to make this one again soon.

By: Rox

Rox — Fri, 21 Aug 2009 21:34:23 +0000

Thanks hannyb… glad it came out good. You could also use extra firm tofu. Just marinate it with a little bit of soy sauce and pan fry until it’s nicely browned.

By: hannyb

hannyb — Fri, 21 Aug 2009 16:55:44 +0000

Hi Rox! I was really happy with this recipe as my first ever attempt at a Thai curry. The flavours were full and the broth was creamy.
Notes:
-I used a mushroom soup sachet (water added, of course!) for the mushroom sauce;
-I used lemongrass paste instead of fresh lemongrass;
-The recipe doesn’t specify when to add the cooked chicken pieces, so I threw them into the pot again at the end between adding the lime juice and the herbs.
-I’m not a huge meat eater so for next time I would reduce the number of chicken breasts and maybe sub with potato.
Thanks again!

By: jill

jill — Wed, 22 Jul 2009 19:28:56 +0000

I make Thai curries often. I have to try this one. The picture looks delicious! I never thought of adding creamy peanut butter to a curry, but I’ll give it a try. Thanks for posting this recipe and I love the name too! The jasmine rice is a must.