Creamy Thai Chicken Curry

One thing I picked up in medical school is cooking with a slowcooker. If you’re busy and short on time, you can make some amazing tasting meals with very little effort. Here’s one of my favorite recipes.

Ingredients

1 can (14 ounce) of full fat coconut milk

¼ cup creamy peanut butter

2 tablespoons red curry paste

2 tablespoons fish sauce

3 tablespoons lime juice

2 tablespoons brown sugar

4 cloves garlic

½ cup chicken stock

½ teaspoon ground ginger

½ teaspoon crushed red pepper flakes

1 pound chicken breast (thawed)

Olive oil cooking spray

Cilantro (optional)

Directions

1. Spray your slow cooker with olive oil cooking spray.
2. Mix the coconut milk, peanut butter, red curry paste, fish sauce, lime juice, brown sugar, garlic, ginger, chicken stock, and red pepper flakes.
3. Put thawed chicken breast in slow cooker.
4. Pour mixture into the slowcooker over the chicken breasts.
5. Cook on low for 4 hours.
6. After 4 hours, take the chicken out and shred into large, bite sized chunks.
7. Mix the chicken back into the sauce and stir.
8. Add some cilantro on top to make it look pretty

In true Desi fashion, I eat this with rice. However, you could also eat it with something like pad Thai noodles.

The end result. Made this in the morning and it was ready by the time I came home from jumu’ah. The red floating stuff is because I was lazy and crushed the red pepper flakes with my hands instead of a proper mortar and pestle.