Well You Can't Win Them all...... It Was Bound to Happen.

Well, as the title says it was bound to happen. I wasn't really fond of this combination at all. We had mixed reviews in the family on this one. Today we had the the Spicy Thai Chicken Curry. I am usually a HUGE fan of curries and Thai food in general, but for me this was just mediocre.

I was disappointed to say the least. I can't put my finger on what was wrong. I think maybe the peanut butter, or that it needed to have that spicy/savory/sweet combination that makes Thai food so yummy. I thought the coconut milk would sweeten things up, but you really couldn't even taste the coconut milk at all.

The potatoes just made the texture mushy, so I had to add a bit more water to the sauce. The lime should give it a bit of a tang, but again, I could not even taste it. I didn't feel the combination of ingredients complimented one another at .

Perhaps this would turn out better on the stove. I think for these flavours to meld together for a whole day does something weird to them.

My son was also not a fan either. He wasn't nuts about the spice flavour or the potatoes. It took him a long time to eat it (which is not unusual by the way-unless he LOVES something dinner is a slooooow meal for him.) Connor gave this a rating of 2.5 out of 5 stars.

My daughter loved it! Go figure. She did not like the potatoes either and thought it was a tiny bit spicy. Overall she enjoyed the chicken and the sauce. She actually had another piece of chicken. Caitlin rated this 4 out of 5 stars.

Lloyd like it too. He really liked the sauce over the rice. Potatoes were weird for him too. The chicken was a bit over-cooked, but still tasted good. He would rather I make my honey mustard curry chicken next time. Me too! He rated it 3.5 stars out of 5

And my rating, not so good at 3.5 out of 5.



Average family rating: 3.4 Stars out of 5-Ouch!


Here is the recipe if you are interested.

Thai Chicken Curry-Serves 6 people

3 Tbsp Thai curry paste (I Used Red)

1 tsp grated fresh ginger

1 ½  lbs boneless, skinless chicken thighs, cut into cubes

2 Tbsp brown sugar

3 Tbsp fish sauce

3 Tbsp Worcestershire sauce

1/3 cup peanut butter

3 Russet potatoes, peeled and cubed

1 (13.5 ounce) can coconut milk

1 fresh lime, juiced

2 Tbsp quick-cooking tapioca

Garnish with peanuts and cilantro, if desired

Season and brown your chicken.

Place cubed potatoes in the bottom of 4L zip loc bag

Combine curry paste, ginger, brown sugar, fish sauce, Worcestershire sauce, peanut butter, coconut milk, lime juice and tapioca and pour over the potaoes.

Place cubed chicken in bag.

Add frozen contents to slow cooker.

Cook on low for 8 Hours.

Until Next Time!
Cheers
Kimberley 

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