I added veggies. The original recipe didn’t call for them, but I wanted to use them up and loved the way they turned out!
I love my slow cooker! It’s the perfect way to have a delicious meal waiting for me when I get home from a rehearsal. Ringing bells and singing works up an appetite, and I often don’t feel like cooking when I get home. And, I don’t have to! If I set it up before I go, then it’s pretty much ready when I return. I did have to make rice, but with the rice cooker, it was a quick process.
Using a slow cooker is also really easy. There is always a little prep time, and I added more with the veggies, but it’s worth it.
Step one is to chop the veggies and cook them in the skillet until they begin to soften. I used about a tablespoon of olive oil. The original recipe called for 1 red pepper and 1 onion. I had some broccoli and potato that I needed to use up, so I included them as well. You will also want to add the ginger and garlic at this time. I am a big fan of pre-minced garlic. I get those huge jars of it from Costco, because my motto is if says 1 clove, that means at least 2 heaping spoonfuls of minced garlic (officially I think the ratio is supposed to be a teaspoon of minced equals a clove). I also keep a jar of minced ginger in my fridge. I get that from the local co-op, as it’s the only place I can find it. But it does make it easier than buying ginger that I won’t use all of in one go. Once the veggies are softened, add them to the slow cooker.
Step two is to brown the chicken in a skillet. The original recipe did not include a step of chopping the chicken into bite size pieces, but I did this first. I find it’s much easier to eat bite size pieces. Once I cut them, I added olive oil to the pan and browned the chicken. I seasoned it with salt and pepper.
Step 3 is to remove the chicken from the heat. Now stir in coconut milk, honey, curry paste, and chili paste (I used a red curry paste for both the curry paste and chili paste). Mix until smooth. Then pour this mixture into the slow cooker over the veggies.
Step 4 is to pour all of it into the slow cooker, give it a good stir, and cover. Cook on low for 4 hours (or high for 2).
Serve over rice. Optionally, you can add cilantro and peanuts.
The original recipe from Crockpot The Original Slow Cooker Recipe Collection. 2015
Coconut-Curry Chicken Thighs
- 8 boneless chicken thighs
- 1/2 t. salt
- 1/4 t. pepper
- 1 T. olive oil
- 1 medium onion, chopped
- 1 medium bell pepper, chopped
- 3 cloves garlic, minced
- 1 T. grated ginger
- 1 can 13.5 ounces coconut milk
- 3 T. honey
- 1 T. Thai red curry paste
- 2 T. Thai roasted chili paste
- Coat inside of crockpot with non-stick cooking spray. Season chicken with salt and pepper. Heat oil in medium-large skillet over medium-high heat. Add chicken, cook 6-8 minutes until browned. Remove to slow cooker.
- Pour off all but one tablespoon oil. Heat skillet over medium-high heat. Add onion, bell pepper, garlic, and ginger. Cook and stir 1-2 minutes, or until vegetables begin to soften. Stir in coconut milk, honey, curry paste, and chili paste until smooth. Pour coconut mixture over chicken in slow cooker.
- Cover. Cook on low 4 hours.
I added 2 medium potatoes and a head of broccoli.
Hungry Like the Wolfe 