The other night’s dinner
This is an amazing beer battered fish taco with chipotle slaw from last week (still getting caught-up) and I will put the recipe up as soon as I have the time to type it. DELISH! and it freezes really well.
Tonight is curry night and I need the slowcooker to do the work for me. This recipe is a favourite and always works well.
Red Curry Chicken Braised In Coconut Milk – Slowcooker Recipe
1 red chile, seeded & cut in chunks
1 TBSP Thai red curry paste (Thai Kitchen’s is gluten free)
1 medium-size yellow onion, chopped
One 1-1/2-inch chunk fresh ginger, peeled, coarsely chopped
1 TBSP freshly squeezed lime juice
1 TBSP Asian sesame oil
1 TBSP low-sodium soy sauce (be sure gluten free)
1 TBSP liquid honey
Pinch of salt
2 -3 boneless, skinless chicken breast halves, trimmed of fat
One 13.5 ounce can coconut milk (do NOT shake it)
1/2 cup chopped dried mango pieces
Cooked white or brown jasmine (or, even Basmati) rice, for serving
Place the chile, red curry paste, onion, ginger, lime juice, sesame oil, soy sauce, honey, and salt in a food processor and process until smooth to make a loose puree.
Scrape the puree into a heavy quart-size zipper-lock plastic bag. Add the chicken breasts and mix around to coat the chicken completely with the paste.
Refrigerate for at least 2 hours, or overnight.
Place the chicken in the slow cooker. Pour any remaining puree left in the bag over top.
Without shaking it, open the can of coconut milk. Carefully spoon off the top one-third of the liquid (called the coconut cream; the water is laying below…) from the can, about 1/2 – 2/3 cup, and add it to the chicken. (You may reserve the remaining coconut cream & water for another purpose; it freezes well.)