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CHICKEN - SLOW COOKER - Thai-Inspired Chicken Stew
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| Slow Cooker Thai-Inspired Chicken Stew Food & Wine | |
| One 14-ounce can | unsweetened coconut milk |
| 1 tablespoon | finely grated fresh ginger |
| 1 tablespoon plus 1 teaspoon | green curry paste |
| 2 1/2 teaspoons | Asian fish sauce |
| 3 pounds | skinless chicken thighs |
| 1 medium | red onion, cut into 1/2-inch dice |
| 2 medium | Yukon Gold potatoes, cut into 1-inch chunks |
| 1/2 cup | grape tomatoes |
| 1 1/2 teaspoons | fresh lime juice |
| Kosher salt | |
| freshly ground pepper | |
Cilantro leaves, lime wedges and steamed rice, for serving
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In a slow cooker, mix the coconut milk with the ginger, 1 tablespoon of the green curry paste and 1 1/2 teaspoons of the fish sauce. Add the chicken thighs and onion, cover and cook on low heat for 2 1/2 hours, until the chicken is tender. Add the potatoes and tomatoes, cover and cook on low for 1 hour longer, until the potatoes are tender.
Using a slotted spoon, transfer the chicken and vegetables to shallow bowls. Skim the fat from the surface of the sauce. Transfer the sauce to a blender. Add the lime juice and the remaining 1 teaspoon each of green curry paste and fish sauce and puree until smooth. Season the sauce with salt and pepper and pour it over the chicken. Sprinkle with cilantro leaves and serve with lime wedges and rice.
MAKE AHEAD The chicken stew can be refrigerated for up to 2 days before serving.
FROM BEST SLOW COOKER RECIPES, PAIRING OF THE DAY: DECEMBER 2010, RECIPE OF THE DAY: SEPTEMBER 2010
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