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.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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.
Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?