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5
out of 5
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Tasty enough for guests,
December 28, 2007
By zoo4cooking
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"This was my husband and my first attempt at Thai cooking. My husband loves Thai food so we decided to try to cook it ourselves. Not only was it easy to prepare, but it was delicious. The quantities of the ingredients were perfect for the authentic Thai balance of flavors. My husband and I agreed that this recipe was not only beautiful, especially with our additional of purple cabbage, but taste worthy enough to prepare for guests. We plan to prepare the same recipe for a visiting friend next month.
As a note, we excluded some ingredients because we didn't have them on hand, including the mushrooms and the bok choy (we used purple cabbage). We added tomatoes (add after cornstarch has thickened at end as the juices make the sauce a little watery), yellow chieve (add with green onions), fresh chives (also add with green onions), and thumb-sized grated fresh turmeric.
Read the recipe first. The marinade is mentioned in the directions, but we mistakenly didn't see that step until midway through cooking. It would have been more helpful to have the marinade listed above in the ingredients section.
The cooking goes fast so be sure all ingredients are next to the stove and in appropriate quantities in separate bowls. Separate the chicken and vegetables by the steps listed in the recipe (chicken first, then green onions, then cabbage).
Also, we found the time listed to cook the chicken took longer than 1-2 minutes to brown, in part because we were cooking in a regular frying pan."
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9 of 9 people found this review helpful.
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