Spicy Peanut Bake – Authentic Thai Seasoned Coating Mix for Chicken, Fish & Pork – Gluten-Free & Non-GMO – Sweet & Spicy Peanut Crust – Bake, Air Fry or Grill – 3.5 oz (Pack of 6)

I use this to coat moistened chicken legs, then bake at 350° for 40 to 50 minutes. Directions are on the box. Each box contains 2 envelopes. You may use one or both envelopes depending on the size of the chicken leg. Not spicy hot. If you like tasty Thai and peanuts, you'll love this coating. This is a staple in my pantry.

Taste great!! Been using this for years & it never disappoints. Use on chicken or pork.

Excellent product

Easy to use, delicious, and good on any protein or even vegetables.

Great product

Well, it's good. It gets great reviews. Each box comes with two little 2 inch by 2 inch clear packets of the thai paste. So, more packaging than contents. Fancy box, very little inside. You use just one of the tiny packets and use the other one on a later occasion. There is nothing else in the box. Don't look for spices or powders. It's just the paste. I think the paste could have many applications, not just for tom kha gai soup. Just keep your personal additional ingredients simple and don't do what I did and that was to add more fresh lime juice and fresh shaved ginger etc. In a sense, i was making my own recipe to add to the recipe. Wrong. I think you have to experiment. Just keep your enhancements minimal. A dash of lime juice, a slice of your own ginger, that's all. It is possible that one whole packet is too much. Think: you have bought 6 boxes with two packets each. That's 12 meals. A bit too much for one year, I'd say. The taste of the paste is so unique and memorable (I immediately recalled it from having bought it once 5 yrs ago) that to have it even once a month is probably too frequent. It'll cloy. It'll become your thai cliche. It's a bit aromatic or perfumy, thus distinct, perhaps too distinct. So, maybe just buy one box, not 6, and experiment. Again, try just half a packet, then add more if you think you need it. Don't overcook the chicken slices, 3 or 4 boily minutes is all they need. Don't kill it. Don't shock the muscle. Slow boil. Also, some advice on the onion slices, if you opt for them (and you should): cook them only 3 minutes or so -- just enough to kill the onion skunk. Trust me, they'll be al dente and sweet and delectable. So, buy the 6 boxes, maybe, and share with friends and relatives. Yes, it is quick. If you feel energetic, you could whip up the tom kha gai in just 10 minutes. Or, realistically, 20 -- LOL. Slice that chicken while it's still mostly frozen. It makes the cutting snappy and more precise. Be careful when pouring out the can of coconut milk into your pan. It always splashes when the hydrogenated clumps suddenly dive out. It happens all the time. Good luck. Tom kha gai is my favorite soup and I order it without fail at every Thai restaurant I go to -- every city, every country. It's my yardstick in judging the restaurant. I must say, no tom kha gai is the same. Every chef does it differently. So, the Taste of Thai concoction is just one more variety, and you can tweak it to your liking, except for the fact that the paste is so pregnant and distinct that however you vary it, it'll still taste like that paste -- which ain't bad. lol

FABULOUS! I used to purchase at the grocery store, but now the only way to get it is to buy a case of it...but I'll still continue to purchase from Amazon since it's the ONLY way I can get it.

makes one of the best coconut ginger soups