Tuesday, August 30, 2011

Slow cooker Thai


Since I go to school in NYC, it was easy to find a Thai market with every type of curry paste you could want.  I wanted to make red curry so I stuck with that, but hope to branch out.  You can find red curry paste in specialty markets, and if you're lucky the normal super market.  I am posting this recipe even though it is not perfected.  I loved the flavor but the sauce wasn't a thick smooth consistancy I find from Thai restaurants.  Maybe there's a secret only Thai cooks know, but I think the problem was me trying to cut fat and using reduced fat coconut milk.  If you end up making this, go for the full fat or better yet, try coconut cream.

This recipe also makes a lot because it takes a while to make and I wanted leftovers for the freezer so I could have it again after reheating it.

Ingredients
  • 2 chicken breasts
  • 2 cans of coconut milk/cream
  • 1/3 cup red curry paste (taste as you go, you may want to use more or less)
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 package of frozen broccoli
  • 1/2 red onion, sliced
  • 2 carrots, sliced
In a bowl, mix the coconut milk with the curry paste.  At this point taste for how much paste you want to add.  Pour it into the crock pot and place the chicken breasts in also.  Set the crock pot for how ever long you need it to run, I set it for a 6 hours, since I was home all day.     Once there is about 45 minutes left of cooking add the sliced vegetables.  I add them at the end so they still have some texture.  If you don't have time to do this either add them at the the beginning or saute them separately and mix in with chicken.  I served this over rice!


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