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.
