Thursday, March 13, 2008

Sesame Red Curry Chicken with Coconut Rice

Using a slow cooker is one of my favorite things to cook with. I love how easy and convenient it is-especially with having 2 little ones around needing your constant attention! The smell that comes from your slow cooker is so yummy with this recipe! I love the flavors of the sesame oil, ginger and rice vinegar. This dish is so easy and very tasty.

4 C. chopped bok choy
1 red bell pepper, seeded and sliced
1 lb. boneless, skinless chicken breasts halves (4 halves)
Salt and pepper
1/2 C. chicken broth
1/2 C. rice vinegar or sake if you have some on hand
2 tsp. sesame oil
1 T. fresh ginger, minced
1 T. red curry paste
1/4 C. flaked coconut
2 C. quick cooking jasmine rice
2 (14 oz.) cans light coconut milk
1/4 C. freshly chopped cilantro for garnish

-Arrange bok choy and red pepper in bottom of slow cooker. Season 4 chicken breast halves all over with salt and pepper and place on top of bok choy.
-In a small bowl, whisk together broth, rice vinegar (or sake), sesame oil, ginger and curry paste. Pour mixture over chicken.
-Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.

In a small skillet, toast flaked coconut on low heat until lightly toasted (5-8 minutes). In a medium saucepan, add rice and coconut milk and set pan over medium-high heat, bring to a simmer for 5 minutes. Remove from heat and let stand 5 minutes. Stir in toasted coconut.

Spoon rice onto a serving platter. Top with chicken, bok choy, bell peppers an sauce from slow cooker. Garnish with cilantro.


Kristy said...

I love curry. I can't wait to try this. Sounds yummy. And yes, I agree that crock pots are wonderful!

Kristen Klingler said...

where do you buy red curry paste?