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.
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)
This recipe was so great. Husband and I devoured it. May skip the sugar next time, ketchup was sweet enough. Used red chilies and added an extra bell pepper. Recipe is definitely going to be added to our regular rotation. - 05 Jan 2016 (Review from Allrecipes US | Canada)