Tuesday, July 31, 2012

Green Curry Thai Crockpot Chicken

One of my favorite dishes is Thai Green Curry. While this dish is not like the Thai Green Curry soup that you will find in a Thai restaurant, it has a similar flavor and is DELICIOUS! Oh... and extremely easy to make.


4 boneless/skinless chicken breasts
1 head of broccoli, chopped
1 can bamboo shoots
Thai Green Curry Paste (I used WorldFoods Thai Green Curry Paste, which isn't very spicy but is packed with flavor. I used about a half a jar of it. Some green curry pastes can be very spicy so be careful if you use a different variety... a couple of spoonfuls can do the trick.)
1 can coconut milk
Chinese Five Spice
Salt and pepper
Thai basil (Optional)


1. Place raw chicken in the bottom of the slow cooker. Sprinkle with Chinese Five Spice, salt, and pepper. Pour coconut milk and green curry paste on top. (I also added a little bit of Thai Basil that I had frozen.) Cover and cook on low for 6-8 hours, high for about 4 hours.

2. Remove chicken, shred it (it should fall apart), then return it to slow cooker.

3. Add broccoli and bamboo shoots, stir, cover, and heat on low for a about another 30 minutes. (You could also add fresh Thai basil at this point for a little extra flavor.)

4. Serve over brown rice and enjoy!

Notes: You could also substitute the broccoli with something more traditionally Thai like red peppers and/or eggplant. (I had broccoli on hand, so that's what I used.)

Warning: This dish smells amazing... it may drive you crazy if you are home while it's cooking. I could hardly wait to eat dinner!

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