This isn't a slam dunk recipe yet. It is pretty good but needs some tweaks! I had put the sweet potato in at the beginning- next time I will do as written below and put the sweet potato in at the mid way point. This is also pretty sensitive to overcooking-- I wasn't watching the time and the chicken fell apart more than I would have liked.
Method:
Layer in slow cooker:
chicken thighs or drumsticks
1 white or yellow onion, sliced or diced
3 cloves garlic, smashed
2 TB thai yellow curry paste
1 can coconut milk (light coconut milk is fine)
Cook on LOW for 2-3 hours, until chicken can be removed from the bones. It shouldn't be falling off tender yet. Remove any bones/skin, shred meat into large chunks. (will take longer with an older slow cooker).
With the chicken bones removed, now add:
1 sweet potato or yam, diced
1 C green beans, cut into 1.5 inch chunks
more thai yellow curry paste to taste
sugar and salt as needed to balance the flavor
Put cover back on, continue cooking on LOW for another 30 minutes to 1.5 hours-- or until the sweet potato and beans are tender. Don't overcook.
Serve over cooked basmati rice.
2 comments:
If you don't make your own yellow curry, try the Thai and True brand. Awesome, local and very authentic!
I will have to look for that next time I'm at the store! Do you find it at Uwajimaya or does New Seasons/Whole Foods carry it?
I made my thai yellow curry paste but it took a bit of effort! Haven't even posted that recipe yet lol
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