Tuesday, September 27, 2011

Thai Chicken (Crockpot meal)

Thai Chicken (Crockpot Meal)

Thai Chicken
3/4 cup light coconut milk
1 Tbsp red curry paste
1 tsp grated ginger
1 1/2 lb boneless chicken thighs, cut into 1 1/2 inch pieces
2 bell peppers, sliced
1 large onion, sliced
1 cup frozen peas
1/4 cup fresh cilantro leaves
lime wedges for serving

In a 5-6 qt. slow cooker, combine coconut milk, curry paste and ginger; mix in the chicken, peppers and onion.
Cook, covered until chicken is cooked through, on low for 5-6 hours or high for 3-4 hours.
Stir in the peas into the chicken mixture and cook, covered until heated through about 3 minutes. Spoon the chicken, vegetables and sauce over rice noodles or rice (We like Jasmine rice) and sprinkle with cilantro and serve with lime wedges.

*Our family likes a little more spice so we add more red curry paste than the recipe calls for and we felt like adding sea salt brought out the flavors in the dish.
We also like the dish a little more saucy so we used a whole can of coconut milk (13.5 oz) instead of just 3/4 cup that the recipe calls for.

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