This recipe is a combination of every peanut curry I've ever tried. I didn't use coconut milk, as I feel that's a little too sweet and rich with the peanut butter. I loved how this worked out, and I can't imagine it being any richer.
I'm not a fan of peanut butter but had some wasting away in the cupboard, so decided to make this curry as I hate throwing food away. It was absolutely delicious, though maybe a tiny bit too salty, but this is probably my fault as I was quite generous with the salt when making the spice mix. Substituted broccoli for zucchini as zucchini are just too expensive at the moment, but will try and make it with zucchini in summer. Really lovely texture! - 12 Jan 2018
Absolutely delicious. Didn't make any changes. Can't understand the one person who didn't make the dish, but rated it with 1 star due to calorie count. If you are not going to make the dish because of that, why even rate it at all? Not completely fair, in my opinion. - 06 Jul 2016 (Review from Allrecipes US | Canada)
Since I'm a vegetarian, I substituted firm tofu for the chicken. I cooked the tofu per instructions but didn't add it back to the pot with the stock until almost ready for serving. Also, I used coconut milk and cut the stock down by 12 oz. Didn't have zucchini; used fresh green beans instead as well as 1 cup pumpkin puree to firm it up. Didn't have fresh peanuts or cilantro but it didn't matter. Served the stew over cooked spaghetti squash. It was filling and delicious. - 08 Jan 2016 (Review from Allrecipes US | Canada)