Ingredients
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2 pounds boneless skinless chicken thighs
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2 tablespoons coconut oil
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1 large onion, chopped finely (about 1 cup)
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2 cloves garlic, minced
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2 teaspoons ground cumin
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1/2 teaspoon ground coriander
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1/2 teaspoon turmeric powder
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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2 cans full fat coconut milk, reduced sodium (about 2 cups)
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1 1/2 cups water
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1/4 cup lime juice
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1/2 cup fish sauce
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1/2 cup sugar
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1/4 cup brown rice vinegar
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1/4 cup dark soy sauce
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2 tablespoons chopped fresh cilantro
Directions
Subtitle: A Slow Cooker Affair That Will Blow Your Mind!
Description: This spicy and creamy Thai chicken curry is perfect for those who love heat and texture in their food. The slow cooker does most of the work here, allowing you to enjoy your life while this delightful dish takes care of itself.
Ingredients:
– 2 pounds boneless skinless chicken thighs
– 2 tablespoons coconut oil
– 1 large onion, chopped finely (about 1 cup)
– 2 cloves garlic, minced
– 2 teaspoons ground cumin
– 1/2 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cans full fat coconut milk, reduced sodium (about 2 cups)
– 1 1/2 cups water
– 1/4 cup lime juice
– 1/2 cup fish sauce
– 1/2 cup sugar
– 1/4 cup brown rice vinegar
– 1/4 cup dark soy sauce
– 2 tablespoons chopped fresh cilantro
Instructions:
1. In a bowl, mix together the coconut oil, onion, garlic, cumin, coriander, turmeric, salt, and black pepper. Set aside.
2. In a slow cooker, combine the chicken, mixed seasoning, coconut milk, water, lime juice, fish sauce, sugar, brown rice vinegar, soy sauce, and cilantro. Cover and cook on low heat for about 8 hours or until the chicken is tender when tested with a fork. Make sure to stir occasionally during cooking to prevent sticking.
3. Serve immediately over rice or noodles, garnished with additional cilantro if desired. Enjoy!
Difficulty Level: Medium
Servings: 4
Time Needed: About 8 Hours
Note: Adjust the amount of spices as per taste preference.
Nutrition Facts:
Per serving: Calories: 178, Total Fat: 7.3g, Saturated Fat: 1.3g, Trans Fat: 0g, Cholesterol: 31mg, Sodium: 505mg, Carbohydrate: 13.7g, Dietary Fiber: 2.1g, Sugars: 5.1g, Protein: 23.9g, Vitamin A: 4%, Vitamin C: 4%, Iron: 8%.
Total Time Needed: About 8 Hours
Steps
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1
Done
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In a bowl, mix together the coconut oil, onion, garlic, cumin, coriander, turmeric, salt, and black pepper. Set aside. |
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2
Done
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In a slow cooker, combine the chicken, mixed seasoning, coconut milk, water, lime juice, fish sauce, sugar, brown rice vinegar, soy sauce, and cilantro. Cover and cook on low heat for about 8 hours or until the chicken is tender when tested with a fork. Make sure to stir occasionally during cooking to prevent sticking. |
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3
Done
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Serve immediately over rice or noodles, garnished with additional cilantro if desired. Enjoy! |
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4
Done
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7.3g, Saturated Fat: |
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5
Done
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1.3g, Trans Fat: 0g, Cholesterol: 31mg, Sodium: 505mg, Carbohydrate: |
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6
Done
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13.7g, Dietary Fiber: |
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7
Done
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2.1g, Sugars: |
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8
Done
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5.1g, Protein: |
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9
Done
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23.9g, Vitamin A: 4%, Vitamin C: 4%, Iron: 8%. |
