This is a light curry sauce infused with a creamy coconut milk. You can substitute cauliflower rice instread of the standard white rice. Thai curries pack an abundance of balanced flavors. Here, tender-crips green beans, slivers of red bell pepper, ad fresh basil join tender chicken thighs in an aromatic, LIGHT sauce, infused with creamy coconut milk.
1/2 onion, red, chopped
1 Tablespoon Thai red curry paste
6 cloves garlic
2 Whole Lime juice, and grated zest
1 Tablespoon Asain Fish sauce (plus 1 teaspoon to be added later)
salt and fresh pepper
5 Pound chicken thighs, BONE IN, skinned, trimmed of fat
2+ Tablespoon Oil (plus extra added later)
1 Cup chicken stock
1 3/4 Cup coconut milk
1/2 Pound green beans, trimmed and coarsly chopped
1 Small Bell Pepper, RED, seeded and cut into matchsticks
1/2 Teaspoon Asian Sesame oil
1/2 Cup Basil, chopped (thai basil or mint)
Steamed rice or “cauliflower rice”
1/4 Cup Unsweetened shredded dried cocnut, toasted
Instructions: In a food processor, combine the onion, garlic, curry paste, the lime zest and juice, the 1 Tablespoon fish sauce, 1/4 teaspoon salt, and several grinds of the pepper mill. Pulse until a chunky puree forms. Set aside.
Pat the chicken thighs dry and season with salt and pepper. In a large, heavy frying pan (or the removable insert of the slow-cooker) over medium-high heat, warm the 2 Tablespoons of oil. When the oil is hot, working in batches if necessary to avoid crowding, add the chicken and sear, turning once, until golden brown on both sides, about 8 minutes total. Transfer the chicken to a plate.
Reduce the heat to medium, add the curry mixture, and saute, stirring often, until fragrant, about 4 min. Whisk in the stock and coconut milk and bring to a simmer. Transfer to slow-cooker (or add chicken to this mixture and place in the warming unit). Cover and cook on low setting 4 hours. The chicken should be very tender.
You may remove bones from thighs once done or leave in.
Meanwhile, cook green beans until just tender then add to slow-cooker and warm 5 min.
In a frying pan over medium-high heat, warm the remaining 2 teaspoon oil. Add the red pepper and stir and toss until glossy and beginning to wilt, 1-2 min. Remove from heat, add the remaining 1 teaspoon fish sauce, the sesame oil, and the basil and toss to mix well.
Spoon the rice into warm bowls and top with the curry. Garnish with the red pepper mixture and toasted coconut and serve at once.
Prep Time: 20 min
Cook Time: 4 hr
Total Time: 4 hr 20 min
Source: William Sanoma Slowcook Cook BookWebsite: Origin: Category: EntreeType: PoultryClassifications: Chicken Slow Cook or Crockpot