Kellie Renfroe
Photo by Kellie Renfroe
My family of picky eaters loves the unique flavoring of this easy and economical dish. Adapted from a Family Circle recipe, Thai Coconut Chicken can be made in the crockpot or on the stovetop.
1/3 cup low-sodium chicken broth, 3 tablespoons of Thai Kitchen green curry paste, 1 tablespoon fish sauce, 1 tablespoon brown sugar, 6 to 8 chicken thighs, 1/2 teaspoon salt, 1/2 teaspoon fresh ground black pepper, 1 (16 ounce) bag of baby carrots, 1 large chopped sweet red pepper, 1/2 pound green beans, 1 (14 ounce) can coconut milk, 12 chopped fresh basil leaves, 1 (32 ounce) Mahatma Jasmine rice.
Whisk together broth, 2 1/2 tablespoons of curry paste, fish sauce, and brown sugar in a bowl and set aside.
Remove skin from chicken and place in pot. Season with salt and pepper. Add carrots and pour in curry mixture. Cook at medium high heat for stovetop, high for 3 hours in the crockpot, or on low for 5 hours. When chicken is cooked through, remove from pot and remove thigh bones and shred chicken. Place back in pot.
Add green beans (I use frozen) along with red pepper for the last hour of cooking. In a sauce pan heat coconut milk while whisking in 1/2 tablespoon of curry paste. Pour over cooking chicken and veggies. Add chopped basil leaves to the pot and stir.
Cook rice and serve with Thai coconut chicken. This fed my family of six with leftovers.
