Monday, September 9, 2013

Thai Chicken Curry Crockpot Recipe

Thai Chicken Curry Crockpot Recipe

Ingredients needed:

* 14-oz. can of light coconut milk
* 2 tablespoons of red curry paste
* 2 teaspoons of brown sugar
* Kosher salt and pepper
* 8 small bone-in chicken thighs (about 2 lbs.) skin removed
* 1 red pepper, cut into 1 1/2 inch pieces
* 2 small sweet potatoes, peeled and cut into 2 inch pieces
* 1 1/2 cups long-grain white rice
* 1 cup of frozen peas, thawed
* 1 teaspoon of lime zest plus 3 tablespoons of juice
* 1 tablespoon of low-sodium soy sauce
* Chopped fresh basil, for serving

Preparation steps:

* In crockpot, stir together the coconut milk, curry paste, brown sugar and 1/4 teaspoon each salt and pepper. Add the chicken and red pepper and toss to combine.
* Scatter the sweet potatoes over the top.
* Cover and cook on low for 5 to 6 hours. For faster cooking time, cook on high for 3 to 4 hours.
* Twenty minutes before serving, cook the rice according to the package directions. Remove and discard the bones from the chicken. Gently fold in the peas, lime zest and juice, and soy sauce and cook until heated through, about 2 minutes. Cut the potatoes into smaller pieces.
* Serve the chicken curry with the rice and sprinkle with basil, if desired.


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