Monday, November 25, 2013

Thai Chicken

Yet another chicken that started in the American Test Kitchen slow cooker revolution volume 2 book.  This one however didn't really look like the original dish by the time I finished with it.  It was however, delicious!  I've been wanting to blog it forever so I wouldn't forget what I did.
You can certainly be more traditional and not shred the chicken and serve it over rice.  I made it into a casserole because we had already eaten a lot of rice that week.


  • 1 can (15 oz.) coconut milk
  • 1 1/2 Tablespoons Thai red curry paste (I lowered this, but then upped the coconut  milk, I'd go back up to 2 Tablespoons if making this the same way again.)
  • 1 Tablespoon instant tapioca
  • salt and pepper
  • 1 package bone-in split chicken breasts, trimmed (I also skinned them.)
  • 1 pound asparagus, trimmed and cut into 1 inch lengths
  • 1 Tablespoon vegetable oil
  • 2 Tablespoons lime juice
  • 1 1/2 teaspoons fish sauce
  • 1/4 cup minced fresh cilantro
  • about 12 oz noodles of choice (we used up some bowties and some other macaroni)
  1. Whisk 1/2 cup coconut milk, curry paste, tapioca, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in slow cooker.  Roll chicken in mixture and cook in slow cooker 3-4 hours on high (until super tender and shredable.)
  2. When Chicken is tender, cook noodles according to package directions.  Microwave asparagus and oil in a bowl for 5 minutes, stirring mid way through cooking.  Remove chicken from slow cooker and shred.
  3. Add remaining coconut milk, lime juice and fish sauce to sauce still in slow cooker.  Heat through.  Add shredded, chicken, asparagus, noodles and cilantro.  Stir to combine and serve.

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