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
and sliced into 1/4”
slices
1 onion, thinly
sliced
1 heaping tablespoon minced
fresh ginger
1 cup frozen peas,
thawed
1 tablespoon cornstarch
1-2 tablespoons cold water
1 tablespoon lime
juice
Cilantro for garnish
Rice
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.
Yum! This looks amazing! I love Thai food, and we don't have any restaurants near us, so I make it all. Adding this to the list to try! :)
ReplyDeleteThis looks amazing! I'm a little hesitant to use fish sauce, however - what are your thoughts on a substitution?
ReplyDeleteYou could probably use a tiny bit of anchovy paste if you wanted to, but that might make it taste a bit fishy, whereas the fish sauce doesn't. Or you could just eliminate it altogether.
ReplyDeleteYour photos (and descriptions) have the ability to make me want to get in the truck and drive to the store to buy ingredients I don't have, which today are fish sauce, red curry paste, and coconut milk. I can literally almost taste that tender chicken and the whole things just looks so good!
ReplyDeleteI enjoy ethnic food too Pattie and it's high time I learn how to cook my own. Cental PA just doesn't have enough choices:)
ReplyDeleteMaking this dish more stocky than soupy was a great idea. It can't get much easier than the crock pot can it? I may just save this recipe for when I'm feeling adventurous:)
Thanks so much for sharing, Pattie...
Ooh Pattie, this dish sounds wonderfully spicy and full of flavor! I also read your post on enchiladas and it just so happens that I have a chuck roast in the freezer to try that dish. I've always made enchiladas with ground beef, but I like your idea much better.
ReplyDeleteThank you for your visit to my blog!
This looks like a super dish and right up our alley!! Terry loves Thai cuisine and I don't fix it often enough for him. Thank you for visiting my blog today!
ReplyDeleteHope you are having a great day and thanks so much for sharing your awesome recipe with us at Full Plate Thursday.
ReplyDeleteCome Back Soon!
Miz Helen