Makes 6 servings
3 Tbsp red Thai curry paste (I used mild)
1 tsp grated fresh ginger
1 1/2 lbs boneless, skinless chicken thighs, partially frozen and cut into cubes
2 Tbsp brown sugar
3 Tbsp fish sauce
3 Tbsp Worcestershire sauce
1/3 cup peanut butter
3 Russet potatoes, peeled and cubed
1 (13.5 oz) can coconut milk
1 fresh lime, juiced
2 Tbsp quick-cooking tapioca
Garnish with peanuts and cilantro, if desired
1. Place cubed potatoes in the bottom of the slow cooker.
2. Combine curry paste, ginger, brown sugar, fish sauce, Worcestershire sauce, peanut butter, coconut milk, lime juice and tapioca in the slow cooker and stir to combine.
3. Place cubed chicken in the slow cooker and press to submerge in the liquid.
4. Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, until potatoes are soft and chicken is cooked through.
Review:
I'm not going to lie. I'm having a really hard time writing this review. I'm having a hard time because I loved it the night of but then the next day I got really sick and was have major bowel issues (TMI, I know). I'm not sure if it was the food since my husband ate 2 huge plates and didn't get sick at all. But all I know is that my mind is connecting eating the curry with the next day of pain and grossness. It's like the time I was prego with my daughter and I threw up spinach and then I didn't eat it for 6 years. Literally. Now I like spinach again, but it took me a while.
Anyhow, please try this recipe if you like Thai food. My husband had Massaman curry at a restaurant a week ago and told me that I needed to try it in the slow cooker. So I did. While he was eating it he said, "You know what's missing?" Me: "No what?" Him: "Nothing! This is perfect!"
He totally loved it and said it was even better than the restaurant. So he definitely gives this recipe 5 stars.
The tapioca helped make the sauce nice and thick. Also, I cut up the potatoes pretty small because they take a while to cook, but chicken doesn't. So in order to get them done at the same time I cut the potatoes small. If you were going to substitute stew meat in place of the chicken the potatoes wouldn't have to be cut so small.
10 comments:
I noticed tapioca in another curry post. I'm wondering if quinoa or couscous would serve the same purpose? Quinoa is a complete grain that is really good for you :)
hmmmm, maybe. I will try it out and see. Would you think just adding 1 Tbsp per recipe would be sufficient?
I think the tapioca is used as a thickening agent :)
yeah, it is for thickening. would the quinoa do the same? probably not.
Finally got around to making it and my husband, like yours, loved it (me too). I left out the fish sauce and added a can of rinsed/drained chickpeas. Definitely a keeper, thanks!
mmmmm, chickpeas!
I made this for my hubby who travels quite often to Thailand. He LOVED it. He told me to put it in the must make again rotation. MMMM! Thanks.
Karen, what kind of curry paste did you use? I know I have seen it in the stores sold by color, or did you use something else? Maybe one that was massaman specific?
I use the red kind!
Unfortunately this was not a winner for me. I skipped the tapioca and found that I did not need it anyway, with all the potatoes it was thick enough for my taste. The flavor overall fell way short. The strongest flavor was the peanut butter and little else. I imagine this could be built upon to increase flavor, but I won't be trying this again.
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