Tuesday, January 22, 2013

slow cooker Thai yellow curry

From 01/12/2013 (by Eye-Fi)
I served this flavorful dish over short grain brown rice with a cucumber/grated carrots/green onions salad with cashews and a dressing of soy sauce, lime juice, white sugar and red wine vinegar...delicious!


8 chicken thighs, (with skin and bones) (I used 2 lbs of chicken breasts, as a.) we didn't have thighs, and b.) we generally like breasts better)
1/2 tsp salt
1/4 tsp pepper
1 tbsp vegetable oil
1 large onion, chopped
2 cloves garlic, minced
1 tbsp minced fresh ginger
1 can coconut milk (I used TJ's "lite")
1 jar yellow curry sauce
1 tsp grated lime zest
1 tbsp lime juice
1 sweet red pepper, chopped
1 cup green beans, trimmed
1/4 cup raisins
2 tbsp chopped fresh cilantro


Sprinkle chicken with salt and pepper.

In large skillet, heat oil over medium-high heat; brown chicken, in batches if necessary. Transfer to slow cooker. Drain fat from skillet.

Add chicken, onion, garlic, ginger, cocnut milk, curry sauce, lime zest, lime juice to slow cooker. Cover and cook on low until juices run clear when chicken is pierced, about 4 hours.

Stir in red pepper, green beans and raisins; cook, covered, on high until pepper is tender-crisp, about 30 minutes. Serve sprinkled with cilantro.

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