Slow-Cooker Chicken Curry
Start this Thai-style curry in the morning and finish it off with a garnish of peanuts, cilantro and lime after work for a stress-free dinner. Dovetailing Tip: Cook enough chicken to have leftovers for day 5, to use in Curry Chicken Pot Pie.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 620
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 620
1-14 ounces can Thai coconut milk
1/4 cup Massaman curry paste (or red curry paste and 1 tablespoon sugar)
2 teaspoons fish sauces
2 teaspoons minced peeled fresh ginger
Finely grated zest and juice of 1 lime, plus wedges for serving
1 stalk lemongrass
1/4 cup roasted unsalted peanuts, plus more for topping
1 pound small red-skinned potatoes, halved
2 pounds skinless, boneless chicken thighs
Kosher salt
Cooked white rice, for serving
Chopped fresh cilantro, for topping
Directions:
Whisk 1/2 cup water, the coconut milk, curry paste, fish sauce, ginger and lime zest in a 6- to 8-quart slow cooker. Smash the lemongrass stalk with the flat side of a knife or a meat mallet and tie in a knot. Add the lemongrass, peanuts and potatoes to the slow cooker. Top with the chicken thighs and gently press to submerge in the liquid. Cover and cook on low, 7 hours.
Uncover the slow cooker and skim off some of the fat. Stir in the lime juice; season with salt. Break up the chicken into smaller chunks. Let stand 5 minutes, until the sauce thickens slightly; discard the lemongrass.
Serve the curry with rice. Top with peanuts and cilantro and serve with lime wedges.
Source: foodnetwork.com
Uncover the slow cooker and skim off some of the fat. Stir in the lime juice; season with salt. Break up the chicken into smaller chunks. Let stand 5 minutes, until the sauce thickens slightly; discard the lemongrass.
Serve the curry with rice. Top with peanuts and cilantro and serve with lime wedges.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
