Saturday, February 23, 2013

Thai Green Curry Chicken

Here's an easy, delicious crock pot recipe for thai green curry chicken.  It takes minutes to throw together and is extremely satisfying.  You could really use any vegetables you want in this dish (cabbage, carrots, or pea pods would probably be good), but I highly recommend broccoli and mushrooms.  The broccoli soaks up the green curry sauce and the mushrooms give the dish richness.  

I found the green curry paste and fish sauce at Krieger's Health Food Market up in Stow, Ohio, but I've also seen them at Giant Eagle stores.  There are other brands of curry paste but many have artificial or harmful ingredients- the Thai Kitchen brand is purely spices.  For the fish sauce, make sure you buy a brand that is made of only anchovies, salt, and water.  Asian Gourmet and Red Boat are two good brands with only these ingredients.  

Thai Green Curry Chicken

2.5-3 lb. frozen boneless skinless chicken breasts 
1 can coconut milk (full fat)
3 heaping T green curry paste (about 3/4 of the jar if you're using the Thai Kitchen brand)
2 T fish sauce
lots of freshly ground black pepper
1 onion, chopped

4-5 cups of fresh broccoli
4-5 cups of fresh mushrooms, sliced

Sitr together coconut milk, green curry paste, fish sauce, pepper, and onion in crock pot.  Add frozen chicken breasts.  Cook on low 6-8 hours.  Thirty minutes before you want to eat (sometime in the 6-8 hour range), add the broccoli and mushrooms to the crock pot and stir together with chicken.  Turn crock pot to high and cook for 30 minutes or until the vegetables are cooked to your liking.

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