I had no idea if this would work, but it turned out much better than expected! Pic 1 is before cooking, pic 2 is after 4.5 hours.
by hawkeye77sim
6 Comments
Bhamrentalhelp
It looks good! Could you share your method?
peterpantsles
Recipe?
hawkeye77sim
Recipe (I don’t really measure so apologies in advance, the tbsp are estimates of what I threw in) – 1 x 4 oz can of thai red curry paste – I used Maesri brand from the Asian grocery store – 1 x 13.5 oz can of full fat coconut milk (you can use lite if you want) – 2 tbsp fish sauce – 3 tbsp brown sugar (more to taste if needed) – 1 red bell pepper roughly chopped – 1 green bell pepper roughly chopped – handful of Thai basil ripped – 1 tbsp fresh grated ginger – 2 cloves garlic, finely diced – 1.5 lbs chicken thighs, bone and skin on – juice of 1 lime – zest of 1/2 lime (can use kaffir lime leaves but they are hard to find and expensive) – 1.5 cups chicken stock – 1 can straw mushrooms – 1 Chinese eggplant diced
Throw everything into the slow cooker and set on high for 4 hours. After 4 hours has passed, I used tongs to get out my chicken thighs and pull the skin off and separate from bones. I cooked them whole so the bones could add more flavor, not sure if it was worth it or not. I discarded the skin and bones and chopped up the chicken and threw it back in. Tasted it and added a little more fish sauce and sugar to balance the spice/saltiness.
takethisdownvote1
Looks great. Saving this to make at a later date. I might go with boneless/skinless for ease, and sacrifice the flavor.
6 Comments
It looks good! Could you share your method?
Recipe?
Recipe (I don’t really measure so apologies in advance, the tbsp are estimates of what I threw in)
– 1 x 4 oz can of thai red curry paste – I used Maesri brand from the Asian grocery store
– 1 x 13.5 oz can of full fat coconut milk (you can use lite if you want)
– 2 tbsp fish sauce
– 3 tbsp brown sugar (more to taste if needed)
– 1 red bell pepper roughly chopped
– 1 green bell pepper roughly chopped
– handful of Thai basil ripped
– 1 tbsp fresh grated ginger
– 2 cloves garlic, finely diced
– 1.5 lbs chicken thighs, bone and skin on
– juice of 1 lime
– zest of 1/2 lime (can use kaffir lime leaves but they are hard to find and expensive)
– 1.5 cups chicken stock
– 1 can straw mushrooms
– 1 Chinese eggplant diced
Throw everything into the slow cooker and set on high for 4 hours. After 4 hours has passed, I used tongs to get out my chicken thighs and pull the skin off and separate from bones. I cooked them whole so the bones could add more flavor, not sure if it was worth it or not. I discarded the skin and bones and chopped up the chicken and threw it back in. Tasted it and added a little more fish sauce and sugar to balance the spice/saltiness.
Looks great. Saving this to make at a later date. I might go with boneless/skinless for ease, and sacrifice the flavor.
Did the chicken stay tender?
This looks fantastic!!