While I know it’s only January 10th, I’ll say that this recipe is best meal I’ve made this year. And, lemme tell yeah, I made a delicious lamb and prune stew on Saturday night during the snow storm. That was supposed to be witty and funny – but there’s nothing funny about lamb and prunes.
I’ve never been able to sharpen my skills in Asian cuisine so I typically shy away from recipes of this sort. However, this recipe peaked my interest and I decided to break my rules (2017 motto – there are no rules anymore).
The brillance of this recipe is it’s easy prep. You literally can throw almost all of the ingredients in the slow cooker and step away for six hours. Little preparation; very few dishes later. I was surprised how delicious this recipe was with interesting garnishes including fresh pomegranate arils, peanuts, cilantro, thai basil and limes wedges.
This is beautiful enough to serve at a dinner party but easy enough to make on a hectic work day.
Slow Cooker Thai Curry Chicken, adapted from Half Baked Harvest
- 1 yellow onion, finely diced
- 6 cloves of garlic, minced or grated
- 1 inch piece fresh ginger, peeled + grated
- 1 lemongrass stalk, finely chopped
- 1/4 cup Thai red curry paste
- 2 tablespoons fish sauce
- 2 (14 ounce) cans full fat coconut milk
- 2 tablespoons honey
- 1 pound boneless skinless chicken thighs, cut into quarters
- 1 bunch broccoli, cut into florets
- 1/4 cup fresh basil and or cilantro, roughly chopped
- Steamed rice, for serving
- Arils from one pomegranate, for serving
- Chopped peanuts, for serving
- Lime wedges, for serving
In the bowl of your crockpot, combine the onion, garlic, ginger, lemongrass, curry paste, fish sauce, coconut milk, and honey. Add the chicken and toss to combine. Cover and cook on LOW for 6 hours. Once the 6 hours is up, add broccoli and stir to combine. Leave on warm for 2 hours more. Timing option – just steam broccoli and add in!
Just before serving, stir in the basil and or cilantro. Garnish with pomegranate and peanuts. Add rice! Enjoy!