SLOW COOKER THAI CHICKEN STEW
I took a recipe they offered at my neighborhood grocery store and made it my own. Absolutely yummy! Tastes just like the curry you would get at a Thai restaurant, made right at home in your slow cooker. Add another tablespoon of curry paste if you like yours spicier; two tablespoons was just right for me, as I am not a spicy...
Provided by Julie Madawi
Categories Chicken
Time 4h20m
Number Of Ingredients 18
Steps:
- 1. Line your 6 quart slow cooker with a slow cooker cooking bag for easier cleanup. Assemble all of your ingredients.
- 2. Layer the first 11 ingredients in the order listed in the crockpot. Set the pepper and onion aside to add in later. Set the toppings and coconut milk aside.
- 3. Set the slow cooker on high for 2 1/2 hours, then add the pepper and onion and cook on low for 1 1/2 hours. You can also cook it on low for 6 hours; check at the five hour mark to see if the chicken is cooked.
- 4. Once the chicken and vegetables are cooked, shred the chicken with two forks, discarding the bones*. Add the coconut milk, stir and taste for seasoning.
- 5. Serve with a squeeze of lime, cilantro, and chopped peanuts, if desired.
- 6. *I used bone-in, skinless chicken for extra flavor. Just remove the bones when you shred the chicken. You can also sub four large chicken breasts
THAI CHICKEN STEW
This is from my Eat Well Stay Well cookbook. I haven't tried it yet, but I'm typing it up for ZWT II. The recipe originally called for soy milk, but I'd make it with coconut milk. You could easily make this vegetarian by using tofu and vegetable broth. Do what you like. 4 servings
Provided by dicentra
Categories Thai
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet, heat the oil. Add the bell pepper, garlic and ginger. Sauté for 4 minutes or until the pepper is crisp-tender. Add the potatoes and broth, and bring to a boil.
- Reduce to a simmer and cover for 7 minutes or until the potatoes are firm-tender.
- Add the chicken, coconut milk, basil, cilantro, lime juice, soy sauce, peanut butter, and brown sugar to the pan. Bring to a boil.
- Reduce to a simmer, cover and cook for 5 minutes or until the chicken and potatoes are cooked through.
Nutrition Facts : Calories 579.4, Fat 41.5, SaturatedFat 27.1, Cholesterol 51.8, Sodium 842, Carbohydrate 34.4, Fiber 6.3, Sugar 14.1, Protein 22.3
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