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.