This spicy sauce is packed with flavour. Serve with stir-fried or grilled chicken, vegetables and Asian noodles.
This recipe was great! It is very versatile, I like that the measurements of the ingredients can be adjusted to your preference (adjust the curry and chili sauce for level of heat). I didn't have the toasted sesame oil, or the rice wine vinegar on hand, and it was still very good! I served it over noodles, topped with chicken, water chestnuts green onions, red bell peppers, chopped peanuts, bean sprouts and cilantro. It got rave reviews at our dinner, and I've referred 2 people already to this recipe. Thanks for sharing it! - 06 Mar 2008 (Review from Allrecipes US | Canada)
This is a relatively easy recipe with authentic flavor. I didn't have pickled ginger so I just used a bit of fresh. Tastes like the restaurant down the street. Thanks! - 06 Sep 2008 (Review from Allrecipes US | Canada)
The natural style peanut butter works well in this sauce, and like other reviewers, I added more coconut milk because the can is barely used when prepared as directed, it doesn't hurt it and it make more. I used equal parts peanut butter coconut milk. Also, I did not use the sweet chili sauce but the red chili paste because we use sweet chili sauce as the other condiment with the chicken skewers which we marinade with... did not use rice wine but substituted with red wine vinegar. This is *excellent* in a meal with chicken bentos, rice and edamame, super easy too (though it does have some ingredients that you might have to shop for). thanks to the submitter! - 10 Mar 2010 (Review from Allrecipes US | Canada)