Easy Thai Chicken

Thai Chicken

I am not a huge fan of Asian food. I like to eat at Panda express, which is the extent of my experience with Asian food. The other day I was scrolling through Pinterest for recipes and came across a Thai Chicken recipe that looked really good. I read the instructions and it seemed simple enough, just dump a bunch of ingredients in a Crockpot and stir. How hard can that be? I have to say, I was a little skeptical about this recipe, especially when the color turned out not to be the same as in the photo but the color changed as it cooked. If you are looking for an easy, delicious recipe that requires very little work, this is the recipe for you. I tripled the sauce because one can of Coconut milk measured to be a cup and a half and I had no other use for it. I did minimize the water by half because I tripled the recipe. I’m giving you the recipe as I found it, in case you don’t want to triple the sauce.
Ingredients:
8 Chicken thighs
½ tsp Chili pepper flakes
1 tsp Ginger
½ cup Coconut milk
3 tbsp Tomato paste
1 tbsp Fish Sauce
3 tbsp Peanut butter
1 tsp Sriracha sauce
1 tbsp Sesame oil
1 ½ cups water
Salt and pepper to taste
Instructions:
1. Turn the Crockpot on, add the ingredients minus the chicken and stir. Once the sauce is combined, add the chicken. You can also combine the ingredients in a bowl and add to the Crockpot if you prefer.
2. Cook on low for 6 hours or high for 4 hours.
3. Serve over rice and enjoy!
The original post states not to freeze because Coconut milk doesn’t freeze well. I didn’t have to worry about leftovers, it was that good.

Thai Chicken
Helping myself to seconds! So yummy.

Here is the original link to this recipe. JoCooks, is the website and she even has her own cookbook for quick 30 minute meals!

 

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