Quote:
Originally Posted by Fire Me Boy!
Good stuff, thank you. I've got some palm sugar on hand, which I think would be authentic. And I like cashews over peanuts, too - that's how my local Thai place does it. They also said their "secret" is a little peanut butter in the sauce.
I can handle the chicken, onion, and potato just fine. That ****ing sauce is the bane of my existence right now, so I appreciate the feedback. Will rep you when I get to a real computer.
|
Try subbing oyster sauce for fish
Reserve some sauce using that recipe, then try adding some oyster, honey & brown sugar to balance and finish it off