Are you guys super busy during the week at the office but want a hot, satisfying meal waiting for you when you get home? Well do I have a great recipe for you – incredibly easy, basic ingredients, and best of all, it uses a SLOW COOKER! Made this last night and wowed the hubby with this at lunch today.
Serve this over brown or white rice or with some simple noodles or even fried rice! I promise to get some noodles and rice recipes coming in the next week to pair with these asian-inspired dishes!
PS – this may look a bit like my noodle-curry soup, but it’s totally different! The only likeness is the red curry paste as the base
Yields: 4 servings
~2 lbs of chicken (can be any cut – thighs, breast, or even drumsticks!) – [Note: you can make this a beef or lamb dish too!]
1 large onion, sliced
1 14 oz. can coconut milk (or light coconut milk)
6 cloves garlic, minced
2 teaspoons ginger, grated (or 2 teaspoons ginger powder)
2 teaspoons red curry paste (can also use yellow or green curry paste, whatever you want!)
2 teaspoons brown sugar
Salt and pepper to taste
Garnishes (optional): fresh thai or regular basil leaves (chopped or whole), fresh chopped cilantro, roasted peanuts, chopped green onions, steamed brocooli, sauteed mushrooms, or really any vegetable!
Add all ingredients EXCEPT chicken into slow cooker. Whisk and make sure all ingredients are well-incorporated. Now add chicken pieces and cover with lid. Cook on low for 6-8 hours or on the high setting for 3-5 hours. Taste seasoning and add salt and pepper, per your taste. Garnish with optional toppings!
Wine pairing: A sweet Riesling would be a perfect accompaniment to this spicy curry dish! – I really like the one I’ve linked to with spicy dishes and it’s very affordable and easily available too.