So…. I love my crockpot, but I'm not a huge fan of curry dishes. Regardless, I decided I should be a little more adventurous and try this recipe. For those of you that like Thai food, you'll LOVE this!
Ingredients:
1 pound boneless chicken (thighs, breast, tenders… whatever!)
1 onion, halved and sliced thinly
4 garlic cloves, sliced thinly
16 slices fresh peeled ginger (about 1 oz)
1 1/2 Tbspn curry powder
1 tsp ground cumin
2 tsp salt
1 package frozen peas
1 cup baby carrots
1 cup unsweetened coconut milk
1/2 cup toasted cashews (for garnish)
(I added some cilantro garnish as well, but didn't like it with the curry, FYI!)
Add chicken, onion, carrot, garlic, ginger, curry, and cumin to your crockpot. Stir to coat and cook on high for about 4 hours.
During this time, toast your cashews, if you choose to use them, under the broiler or at 500 degrees. Keep a very close eye on them as they will burn quickly!
Stir in coconut milk and peas. Cook for about 20 more minutes.
Pull the chicken out and use a fork to shred it. At this point the chicken should pretty much fall apart when you so much as look at it… so it shouldn't take too much effort. Return it to the crockpot and stir to coat.
I served mine over brown rice and garnished with cashews and cilantro. As I mentioned before, I wouldn't recommend using cilantro- the flavor profile got confusing with curry and cilantro. I was all like, "Am I eating Thai or Mexican? ….Thaixican? Weird." With that being said, the dish was actually pretty good. And very easy! I made it for my parents and they LOVED it (they are huge Thai fans). If you make this recipe, let me know what you thought! :)
Until then, Happy Eating!
