Tuesday, January 26, 2016

Crockpot Thai Chicken

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

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.


Jessica Jarrell said...

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! :)

Debbie - Mountain Mama said...

This looks amazing! I'm a little hesitant to use fish sauce, however - what are your thoughts on a substitution?

Pattie @ Olla-Podrida said...

You 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.

Linda said...

Your 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!

~~louise~~ said...

I 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:)

Making 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...

Susan Jackson said...

This looks stunning! I must try to make this type of dish sometime! I will save it and refer to your post when I do!

kitty@ Kitty's Kozy Kitchen said...

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.
Thank you for your visit to my blog!

Kate said...

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!

Miz Helen said...

Hope you are having a great day and thanks so much for sharing your awesome recipe with us at Full Plate Thursday.
Come Back Soon!
Miz Helen