Saturday, March 14, 2009

Crockpot Thai Chicken Curry

Wonderful recipe!! Stephanie, the Crockpot Lady, got this one from Rachel Ray when she appeared on her show:


1 13.5-oz can coconut milk
1 T brown sugar
1 T soy sauce (La Choy is gluten free, and so is Tamari wheat-free)
1 T Thai red or green chili paste, or more to taste
1 tsp fish sauce
1 yellow onion, chopped
2-3 cloves garlic, chopped
1 red bell pepper, diced
1 green bell pepper, diced
1/2 large eggplant, chopped
1-inch knob of fresh ginger, peeled and grated
1 sweet potato, diced (large chunks)
1 1/2 pounds chicken thighs and/or breasts, boneless, skinless


Combine the sauce ingredients: coconut milk, soy sauce, brown sugar, chili paste, and fish sauce in the bottom of your crockpot. Taste. If you think you need more chili paste, add some, carefully. It's hot stuff!

Add the chicken pieces to the sauce, flipping them over a few times so they get nice and saucy.

Wash and cut the vegetables, and add to the crockpot.

Cover and cook on low for 6-8 hours, or on high for 4-6. This is done when the chicken is fully cooked and the vegetables have reached desired tenderness.

Serve over white or brown rice.

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