As you may have guessed from the many Mexican recipes that I post (including yesterday's enchiladas), I enjoy ethnic food. And not just Mexican, but Indian (this easy slow cooker Butter Chicken is amazing), as well as Thai. When I spotted this recipe on the Foodie Crush blog I knew that I had to try it. I didn't want soup as much as I wanted a nice Thai chicken dish that I could serve over a steaming bowl of basmati rice, so I changed it up a bit. I used the same amount of chicken and sauce ingredients, but only one can of coconut milk, and half of the required stock. I also thickened the sauce with a bit of cornstarch mixed with cold water that I stirred in during the last fifteen minutes of cooking. Perfect! It was a great, spicy (but not too spicy) chicken dish that almost had us licking our bowls.
Crockpot Thai Chicken
2 tablespoons red curry paste
1 12-ounce can of coconut milk
1 cup chicken stock
2 tablespoons fish sauce
2 tablespoons brown sugar
2 tablespoons peanut butter
1-1/2 pounds chicken breasts, cut into 1-1/2 inch pieces
1 Melissa’s Organic red bell pepper, seeded,
and sliced into 1/4” slices
1 onion, thinly sliced
1 heaping tablespoon minced fresh ginger
1 cup frozen peas, thawed
1 tablespoon cornstarch1-2 tablespoons cold water
1 tablespoon lime juice
Cilantro for garnishRice
Mix the curry paste, coconut milk, chicken stock, fish sauce, brown sugar, and peanut butter in a 4-1/2 to 6-quart slow-cooker bowl. Place the chicken breast, red bell pepper, onion, and ginger into the sauce in that order. Cover and cook on high for 4-1/2 hours.
At hour 4, stir in the peas and cook for a half hour longer. If thickening is desired, stir together cornstarch and water and stir into the pot. Cook 15 minutes more. Stir in lime juice and serve with cilantro and white rice.