As part of my quest to
conquer my slow cooker, I tried a Thai style dish – Chicken Thighs.
I put a layer of thick potato and carrot slices on the bottom of the
cooker. Then laid the chicken thighs (cut into thirds) on top and added
soy sauce, fish sauce, palm sugar, juice of ½ a lemon, ½ tsp of curry powder, 1
frozen pod of yellow curry paste (you could use a commercial paste) and 2
tablespoons of water.
After a couple of hours on
low I checked and found I needed to add a little more water. It is very
hard to resist the temptation to take the lid off and stir etc but I understand
that every time you do means an added ½ an hour of cooking time.
I added about ¼ cup of
coconut milk about 30 minutes before the end.
One reasonably successful
experiment – it tasted like a proper curry.
The recipe you've shared sounds delicious!! I look forward to trying it out!
ReplyDeleteI love using my slow cooker to make meals. One of my favorite chicken thigh recipes to make in my slow cooker is Honey Garlic Chicken. Here's a lik for the recipe I've used in the past: https://www.allrecipes.com/recipe/236609/honey-garlic-slow-cooker-chicken-thighs/