November 7, 2011 at 1:53 pm
by Heather Eng
It seems like all of us Family Circle editors have been in the curry mood. Last week, Michael posted his recipe for slow cooker curry chicken. This weekend, I was craving something with a little spice, as well. Collin and I had made Thai shrimp curry on the stove top a few weeks ago and had half a can of green curry paste left over. We decided to use up the rest of it by making Thai chicken curry in our crock-pot.
We consulted this Family Circle recipe as a guide, but added and substituted a few ingredients. I also wanted to make the recipe healthier, so I swapped in tofu for some of the chicken and opted for light coconut milk instead of the richer, creamier full fat version.
As with most slow cooker recipes, the prep was minimal. We placed the onion and chicken thighs in the slow cooker and seasoned them with salt and pepper. Then, we added a mixture of chicken broth, curry paste, fish sauce, fresh ginger and brown sugar, and topped it off with a splash of soy sauce. We set the slow cooker on LOW for 5 hours.
When there was one hour left, we mixed in chopped broccoli, red peppers and tofu.
During the last 20 minutes, we cooked a few cups of jasmine rice and heated the coconut milk on the stove top. Once it was hot, we stirred it into the other ingredients in the slow cooker. When the time was up, we served the curry over rice.
The dish turned out really well. It was nice and light, but also flavorful and the veggies still had some bite–a satisfying Sunday dinner that required little effort!
Slow Cooker Thai Chicken Curry (adapted from Family Circle‘s Thai Coconut Chicken recipe)
Makes: 6 servings
Prep: 10 minutes
Slow Cook: 5 hours on LOW
1/3 cup low-sodium vegetable broth
2 tablespoons green curry paste
1 1/2 tablespoons fish sauce
1 tablespoon fresh ginger, minced
1/2 teaspoon light brown sugar
1 large onion, sliced
1 pound boneless, skinless chicken thighs
salt and pepper
1 tablespoon soy sauce
2 heads broccoli cut into florets (about 6 cups)
1 large sweet red pepper, chopped
2/3 pound firm tofu, cubed
1 14 ounce can coconut milk (We used light coconut milk)
cooked jasmine rice
1. In a small bowl, stir together broth, curry paste, fish sauce, ginger and brown sugar; set aside.
2. Place onion into slow cooker and top with chicken. Season with salt and pepper. Pour curry mixture on top and add soy sauce. Cover and cook on LOW for 5 hours.
3. Add broccoli, red pepper and tofu for last hour of cook time.
4. Heat coconut milk in a small saucepan over medium-high heat. Add coconut milk to slow cooker for last 15 minutes of cook time. Serve with rice.
Readers, what are your favorite curry recipes? Share them below.