Delish! Thai-inspired Slow Cooker Thai Stew (adapted from Food & Wine)

T

traca

Well-known member
This was very good! I rewrote the recipe according to my tweaks, and in case you're interested, have linked to the original recipe. The original recipe had potatoes, but I'm not a potato fan, so I omitted those, along with a handful of other changes.)

Slow Cooker Thai-Inspired Chicken Stew

INGREDIENTS

One 14-ounce can unsweetened coconut milk

1 tablespoon finely grated fresh ginger

1 tablespoon plus 1 teaspoon red curry paste*

2 1/2 teaspoons Asian fish sauce + more, to taste

3 pounds skinless chicken thighs (on the bone)**

1 medium red onion, cut into 1/2-inch dice

1 14.5 ounce can diced tomatoes

lime juice, to taste

Cilantro leaves, lime wedges and steamed rice, for serving

DIRECTIONS

In a slow cooker, mix the coconut milk with the ginger, 1 tablespoon of the red curry paste and 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. (The coconut milk may appear curdled. Don't worry. Once you put the sauce in the blender, it will incorporate again.) Add tomatoes and their juices, cover and cook on low for 1 hour longer.

Using a slotted spoon, transfer the chicken and vegetables to shallow bowls. Transfer the sauce to a blender. Add the lime juice and the remaining 1 teaspoon each of red curry paste and puree until smooth. Season additional fish sauce 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.

*I use Mae Ploy brand red curry paste, which has a fiery kick. If you prefer less heat, use less curry paste or a different brand.

** I'd be inclined to use boneless thighs next time, which I imagine, would also require a shorter cooking time.

http://www.foodandwine.com/recipes/slow-cooker-thai-inspired-chicken-stew

 
Oh, this sounds perfect

I'm always looking for crockpot recipes that are really unusual and trying to get myself to do that more so I'm not spending so much time in the kitchen on weeknights when I get home from work.

Or as the Dowager Countess (Maggie Smith) said in Downton Abbey: "Weekend? What's a weekend?"

 
Oh, a question...

just was reading through this so I could plan to make it and noticed the cooking time....

Total cooking time in a crockpot on low for chicken thighs: 3.5 hours.

Did you work for you when you made them? Seems really low.

 
Richard, yes, it worked. In fact the chicken was done at 2 1/2 hours, and

the original recipe is written for the additional 1 hour to 1. marry the flavors and 2. to cook the potatoes (which I opted not to use.) I think 1/2 hour is plenty of time for marrying the flavors, (or an opportunity to add other vegetables like broccoli.)

 
question, do you have an actual crock pot with crock, or a slow cooker that is metal? I have both

and the crock pot with actual crock takes much longer as it doesn't get as hot or hot as fast as the slow cooker with metal pot that sits on top of a heating unit that heats up much faster, thus cooking in less time than the actual crock pot. I don't think 2 1/2 hours would cook chicken all the way through in my crock pot, unless I had it on high for the whole time, then maybe. In my other slow cooker, it would probably be done just fine. Just wondering.

 
Uh, it's my roommate's with a crock insert and I'll confess, the nob for low/high/off

fell off. It may have been on high and I didn't know it. The recipe from Food & Wine says low for 2 1/2 hours so I kept that text the same.

Frankly, when all is said and done, I don't see why you couldn't use the same method and braise it in the oven instead. It would probably take less time. Half way through making this I thought, what, exactly, is the point of doing this in the crockpot?

The flavors are great, but I have a feeling...I'm going to rewrite the entire recipe.

 
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