Time for a family favorite. We love this one from 365 Days of Slow Cooking. (I've altered it just a bit) It's so easy, and tastes so good. Obviously, it's not authentic massaman, but it's a close second, and a great comfort food. Serve it over basmati or jasmine rice with a side of gyoza or stirfry veggies.
It is even better if you skip the crockpot and make it in a pot on the stove. Just saute the veggies first, chop up the chicken and add it to the pot and cook it through, then add everything else and let it boil, then simmer till the potatoes are ready.
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Makes 6 servings
Ideal slow cooker size: 4 quart
Cooking time: 4-6 hours
3 Tbsp red Thai curry paste
1 tsp grated fresh ginger
1 1/2 lbs frozen boneless, skinless chicken breast or thighs, in chunks
2 Tbsp brown sugar
3 Tbsp fish sauce
3 Tbsp Worcestershire sauce
1/3 cup peanut butter
3 Russet potatoes, cut into cubes
1 Red bell pepper, diced
2 Carrots, shredded
2 Cups coconut milk (in the carton)
1 fresh lime, juiced
1 Tbsp corn starch mixed in cold water (optional)
Garnish with peanuts or cashews and cilantro, if desired
1. Combine curry paste, ginger, brown sugar, fish sauce, Worcestershire sauce, peanut butter, vegetables, and coconut milk in the slow cooker and stir to combine.
2. Gently stir in the potatoes.
3. Nestle the chicken in the slow cooker.
4. Cover and cook on LOW for 4-6 hours. Chicken should be nice and tender.
5. Remove chicken and place on a cutting board. Cut into bite size pieces or shred. Add back into the slow cooker.
6. Add lime juice and cornstarch mixture (if desired), and stir to combine. Let sit a few minutes to thicken up.
7. Serve over hot cooked rice.
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