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

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 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.

PRINT RECIPE

This post is linked to:

Wow Us Wednesday
Work It Wednesday

What’s It Wednesday

Wine’d Down Wednesday

Full Plate Thursday

Crafty & Delicious

Simple and Sweet Fridays

Foodie Friday & Everything Else

Fridays Flash Blog
Friday Frenzy

Thai Shrimp for Two

I packed the rice into custard cups and inverted it into the empty bowl then spooned the mixture around it.

I love cooking magazines.  So much so that I tend to subscribe to a lot of them.  Fortunately I also tend to get some great deals.  Fortunately for those who know me, I share.  Almost every magazine that I receive gets passed onto someone else, as I just don't have the space to keep them all, as much as I'd like to. You'd be surprised how grabby some people can get!  Tonight's dinner came from the current issue of Taste of Home magazine (slated to go to my mom upon the completion of this blog post).  I happened to open the issue to this page and knew immediately this was going to be dinner.  It's a simple recipe, serves two, and features the shrimp I've long been craving.  I did all of my chopping early in the day, so it went together in a flash, and it was delicious!

You'll have leftover coconut milk.  I used mine to make coconut rice to serve as a base for tomorrow's Rogan Josh.

Have a great weekend!

This post is linked to:

Weekday Pot Luck

Dinner in a Hurry - THAI CHICKEN CURRY

Sometimes dinner is just about fast and easy and tasty. Some nights, to tell you the truth, I just don't feel much like cooking and often consider it as an annoying imposition upon my time.  


I'm not particularly keen on chicken, but I was looking for something different and that I didn't have to spend a lot of time preparing, so when a bag of chicken tenders literally dropped at my feet when I opened the freezer door, I took this as an omen and set 4 of them out to thaw.


I didn't have to spend much time deciding what I was going to make, as the idea leapt out at me as readily as the tenders, and I headed for one of my quick and easy "go-to" recipes -- Thai Chicken Curry.


As we like a wide variety of ethnic foods, we tend to have a pantry well-stocked for any ethnicity, so pulling this meal together was a breeze.  You may have to plan ahead, but do give this consideration as it is very good.


Thai Chicken Curry


1-2 T. butter
1 medium onion, thinly sliced
1 clove garlic, diced fine
1 medium green pepper, thinly sliced
1 14-oz. can unsweetened coconut milk
1/2 cup frozen peas
2 tsp. mild curry paste
1/8 tsp. cayenne pepper
1/2 tsp. salt
2 cups cooked chicken breasts, sliced into strips
1 cup fresh basil leaves


Melt butter in a 10-inch skillet over medium high heat.  Add onion and garlic and cook until fragrant.  Add green pepper, cover and cook 4 minutes, stirring occasionally until onion and pepper are almost tender.  Stir in coconut milk, peas, curry paste, cayenne, and salt; bring to a boil.  Add chicken; simmer uncovered 1 minute until sauce is slightly thickened and vegetables are tender. Remove from heat; stir in basil.  Serve over rice (for this dish, I use Basmati).


For more delicious Thai recipes, I recommend this book: