A few of you asked for that spicy coconut chicken slow cooker recipe a few posts back....here it is...It sounds like a lot of work but isn't really. The spice paste can be made in advance and stored in the fridge. It takes me about 15 -20 minutes tops to throw together (and I'm a leisurely cook )
1 tablespoon peanut oil
3 chicken thigh fillets (660g), halved
6 chicken drumsticks (900g)
2 medium brown onions (300g), chopped coarsely
1 cup (250ml) chicken stock
1 2/3 cup (400ml) canned coconut milk
3 fresh kaffir lime leaves, shredded thinly
315g green beans, chopped coarsely
12 fresh thai eggplants (350g), halved
3/4 cup loosely packed fresh coriander leaves
Spice Paste:
4 shallots (100g), quartered
2 cloves garlic, chopped coarsely
5cm piece ginger, chopped coarsely
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons ground turmeric
3 small fresh red thai (serrano) chillies, chopped coarsely
2 tablespoons fish sauce
2 tablespoons peanut oil
2 tablespoons lime juice
1 tablespoon grated palm sugar
1. Make spice paste by blending or processing all ingredients until mixture is smooth.
2. Heat half the oil in a large frying pan, cook chicken, in batches, until browned all over, place in 4.5 litre slow cooker. Heat remaining oil in same pan, cook onion, stirring until soft. Add spice paste, cook, stirring until fragrant. Add stock, bring to the boil.
3. Remove from heat, stir in coconut milk and lime leaves, pour over chicken. Cook, covered, on low for 7 hours.
Add beans and eggplant, cook covered on high about 20 minutes until veggies are tender. Season to taste, sprinkle with coriander.
Last edited by Laranna; May 30th, 2010 at 11:37 PM.
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