Servings:4
A quick-to-make yet perfectly balanced sauce—rich, creamy, peanutty, a little hot, a little sweet, and brightened with lime juice—enrobes tender chicken and fresh-tasting vegetables in pure deliciousness.
I followed the recipe exactly and it was the perfect dinner after a heavy pizza lunch! I added an entire lime's juice to the sauce just before serving, and a partial white onion remnant cut in big chunks and steamed with the carrot and broccoli. My first time poaching chicken, too, and that was a neat trick.
I really liked this recipe. Since my husband and I like spicy meals I doubled the amount of red curry paste. I also diluted the peanut butter sauce with a little bit of water and used more lime juice than suggested. I would agree with some of the comments below though. The spinach turned out to be clumpy and next time I will reduce the amount of peanut butter a little bit.
Everything was fine with the preparation of this meal until I got to the peanut sauce. I made it exactly like the recipe said (sans the lime juice) and it was decent...too much peanut butter in my opinion. I had no trouble finding all of the sauce ingredients at my grocery store. I should have left the sauce as it was and NOT added any of the lime juice. I can see how that would brighten the flavor of the sauce, but within seconds my sauce was an oily, congealed mess that was completely unedible. Has anyone else had that problem? After I realized I couldn't eat the sauce, I added soy sauce and stir fry sauce to the chicken and vegetables and it was OK. I wouldn't recommend using spinach, either. I couldn't quite get it to spread out through the dish, it was clumpy. I added a red pepper and onions and it was pretty good. I'll try this again since I have all the makings for the sauce, but I will eliminate the lime juice and lessen the peanut butter.
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