Ingredients: |
Ingredients: 6-8 pieces of chicken thighs or breast, boneless
salt and pepper to taste
¼ cup onion, diced
¼ cup white wine
2 TBSP fresh chopped basil
4 cloves of garlic, minced
1 green bell pepper, diced
1 red pepper, sliced into ¼ inch strips
1 bag of snap pea pods
¼ cup peanut butter
1 14-oz can of full-fat coconut milk (Thai brand preferred)
2 TBSP red curry paste
2 TBSP fish sauce (Don’t skip this ingredient)
2 TBSP lime juice
1 TBSP grated lime peel
2 TBSP brown sugar
1 tsp. freshly grated ginger (if using ground ginger ½ tsp.)
¾ cup of chicken broth
½ tsp. of crushed red pepper flakes *
cilantro or green onions for topping
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Directions: |
Directions:Directions
1- In a large skillet over medium-high heat, add ¼ cup of the chicken broth, wine, onions, a little of the green pepper, and basil to the skillet. Add the salted chicken pieces to the skillet and brown on both sides. I removed most of the skin during this process, leaving it in the pan for flavor.
2- Sauté the peppers and pea pods lightly in a small skillet with a little salt and olive oil, set aside.
3- While the chicken is browning, in the slow cooker, whisk together the sauce ingredients: coconut milk, peanut butter, red curry paste, fish sauce, lime peel and juice, brown sugar, garlic, ginger, red pepper flakes*, and the remaining chicken broth.
4- Add the browned chicken pieces to the slow cooker, spooning the sauce to cover the chicken completely.
5- Cook on LOW for 3-4 hours. Remove the chicken and cut into bite-size pieces. Place the pieces back into the sauce and stir to coat the pieces.
6- Serve immediately with the sautéed peppers and peas pods over rice. I prefer it over jasmine rice. Top with green onions or cilantro. Add a sprinkle of peanuts to each plate if desired. |
This recipe for Mema's Slow Cooker Thai Chicken is from