Sunday, September 30, 2012

Slow Cooking It Thai Style

Since getting my slow cooker, I've wanted to try a curry in it.  I knew I wanted something vaguely Thai in a chicken masaman sort of way, but otherwise I winged it. I hope you enjoy as much as we did!

What You'll Need
Supplies
Slow cooker                                                          Large cast iron skillet
Cutting board                                                        Small mixing bowl
Knife for chopping                                                Measuring cup
Measuring spoons                                                 Fork

Ingredients
2 small onions                                                        1/2 tsp ginger
2 potatoes                                                               1 tsp minced garlic
1 can coconut milk                                                 salt and pepper to taste
1 cup chicken broth                                                3-4 chicken breasts
1 1/2 Tbsp curry powder                                        Olive oil
2 Tbsp peanut butter                                              Green onions

Now Let's Make Thai Chicken Masaman
Start by prepping your vegetables. Cut the tips off your onions on one side and remove the peel. Slice the other end off. Slice the onion in half, and slice each half into thirds, keeping the pieces together. Turn the onion and slice across your previous cuts to finish chopping your onion, which should be fairly coarsely cut.

 These are onions...

Next, scrub your potatoes to remove any dirt (you can also peel them, if you'd prefer). Slice each potato in half lengthwise. Then, slice the potato into quarters, again lengthwise, keeping the slices together. Turn the potato and slice along your previous cuts to coarsely chop the potato.  

 Sorry for the blur; it's hard to photograph and chop at the same time. Ponder that.

Place both the onions and the potatoes in the bottom of the slow cooker.


Pour some olive oil in your cast iron skillet and heat to medium.  While your skillet heats, trim any excess fat from your chicken breasts.  Quickly brown the chicken in the pan on all sides. 


Place the breasts over the top of the potatoes and onions. I like to nestle them in the veggies a little rather than setting them on top as this allows them to steep in a bit more moisture while cooking.

Oddly, I find partially cooked chicken less than appetizing

Open your can of coconut milk and pour it into the small mixing bowl. Measure out 1 cup chicken broth and pour in with the coconut milk. Add 1 1/2 Tbsp curry powder, 2 Tbsp peanut butter, 1/2 tsp ginger, and 1 tsp minced garlic to the bowl. Liberally dash with black pepper and add salt (I used a little less than 1 tsp). Using your fork, whisk the ingredients together until liquid is smooth. 

 Avoid a real whisk unless you want to gum it up with peanut butter...

Pour the coconut milk mixture evenly over the top of the chicken breasts.  Cover and set slow cooker to low for 5 hours.


Serve with jasmine rice (I like to toss my rice with some golden raisins), and garnish with green onions.  Enjoy!

Mmmmmmm...

 

2 comments:

  1. holy cow does that look delish! Hubby and I have started experimenting with curries lately, and this looks nice and simple, perfect for us.

    ReplyDelete
    Replies
    1. I hope you get to try it! It was pretty yummy.

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