Now that Summer is over I am getting excited about cooking more and more family dinners! My friend Sarah raved about this recipe and it not disappoint. We all loved it so much, the flavors are just so good. I can’t believe in the last 14 years ( I got this crockpot as a wedding gift back in 2007) I have not used my crock pot more! I swear it cooks meat perfectly. If you love curry this meal is a must! You could even sauté and add more veggies on top if you wanted but I love the simplicity of the red bell pepper, green onion and peanuts. I am not a big cilantro person but if you like it definitely add on top! Makes for great leftovers too. Enjoy!
Frances gave it 2 thumbs up. She and Sterling both had seconds!
C R O C K P O T T H A I C U R R Y C H I C K E N – recipe via Showmetheyummy
4 boneless skinless chicken breasts
1/2 cup chicken broth
1/4 cup peanut butter
1 can full fat coconut milk
2 tablespoons red curry paste
2 tablespoons fish sauce
1 tablespoon soy sauce
2 tablespoons brown sugar
juice of 2 limes
4 garlic cloves minced
1 tablespoon fresh minced ginger
1 teaspoon red pepper flakes
1 teaspoon sriracha
2 red bell peppers sliced thinly
sliced green onions
2 cups cooked white rice
In a bowl whisk together coconut milk, chicken stock, peanut butter, curry paste, fish sauce, soy sauce, brown sugar, juice of 2 limes, 4 garlic cloves, minced ginger, red pepper flakes and sriracha.
In crockpot layer the chicken breasts on the bottom. Season lightly with salt and pepper. Pour sauce mixture over top. Cook on low for 4 hours. Then shred with a fork.
In a skillet lightly sauté the red bell peppers with a little olive oil for about 5-7 minutes.
Cook rice according to box. I cooked our rice with half water, half chicken stock and added in 2 tablespoons butter (but that is optional).
Serve curry chicken over rice. Top with red pepper, green onions, peanuts, cilantro and hot sauce if desired.
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