Anyone who knows my cooking knows that I love dishes heavy on the spice, extra points if I can make it in my slow cooker. I recently adapted this delicious Vietnamese curry recipe to be able to be made in the crock pot. It fills the house with the most delicious aroma all day, and is an absolute delight to eat! I enjoy this dish as a soup, served with rice noodles, but you can also serve it with bread or rice.
Ingredients
- 2lb Boneless Skinless Chicken Thighs
- 2 Heaping Tablespoon Vietnamese Ca Ri Seasoning Blend (available at Asian Grocery Stores)
- 1 Heaping Tablespoon Onion Powder
- 2 Teaspoons Salt
- 1 Tablespoon Paprika
- 5 Large Bay Leaves
- 3 small lumps dark rock sugar, or a tablespoon of regular sugar
- 1 Tablespoon Chicken Bullion Powder
- 1 32oz Carton Chicken Broth (I like Pacific Brand)
- 16 Ounces Water
- 4oz Coconut Cream (available in a can at Asian Groceries)
- 1 Large Sweet Potato, cut into cubes
- 1 pound carrots, cut into chunks
- 1 large onion, cut into chunks
- 3 Tablespoons Lemongrass Paste
- 2 Tablespoons Minced Ginger
- 2 Tablespoons Fish Sauce
- 4 Tablespoons Minced Garlic
- 3 Tablespoons Mae Ploy (or other brand) Thai Red Curry Paste
- Juice of 1 Lime
- Cilantro, Green Onion and Extra Lime Wedges for Garnish
- Rice Noodles, Rice or Bread to Serve
Place the chicken thighs in the slow cooker. Add all dry seasonings (Ca Ri seasoning blend, onion powder, salt and paprika) and stir to coat the chicken. Add all other ingredients to the slow cooker, except for the lime juice and garnishes. Cook on High for 3 hours. At the end of the cooking time, add the juice of 1 lime to the broth. Taste and adjust seasoning with additional fish sauce, MSG, and salt. Serve as a soup with cooked rice noodles or with rice or bread for dipping. Top with desired garnishes and enjoy!
Simply fantastic!
ReplyDelete