Well, I think I have found that "missing ingredient" in this recipe! I read all of the reviews saying it was missing something, so I went on a quest to find it.
First of all, I saute'd the chicken in hot sesame oil, but regular sesame oil would probably be nice also. This added a nice kick and flavor.
I added lots of carrots, cubed potatoes (a must), onions. Then I threw in a can of bean sprouts and a generous handfull of unsalted peanuts (yum!), but you could easily use cashews.
I used a regular can of coconut milk, cilantro, 1 T fish sauce, about 1/3 t of corriander, 1-2 t sugar, and some s and p to taste.
Here is the secret ingredient: a couple of dollops of creamy peanut butter! It gives it a beautiful satay flavor, and somehow balances out the spicy with a more smooth, peanuty taste.
I would love to hear feedback on some of you who try this added ingredient.
Made this way, I will certainly make again, over and over. My husband adored this!
I served over asian coconut rice from this site (something else that balances out the spicyness).