Slow Cooker Thai-Inspired Chicken Stew 

 Contributed by Melissa Rubel Jacobson

 

Slow Cooker Thai-Inspired Chicken Stew

• MAKE-AHEAD

1. One 14-ounce can unsweetened coconut milk
2. 1 tablespoon finely grated fresh ginger
3. 1 tablespoon plus 1 teaspoon green curry paste
4. 2 1/2 teaspoons Asian fish sauce
5. 3 pounds skinless chicken thighs
6. 1 medium red onion, cut into 1/2-inch dice
7. 2 medium Yukon Gold potatoes, cut into 1-inch chunks
8. 1/2 cup grape tomatoes
9. 1 1/2 teaspoons fresh lime juice
10. Kosher salt and freshly ground pepper
11. Cilantro leaves, lime wedges and steamed rice, for serving

1. In a slow cooker, mix the coconut milk with the ginger, 1 tablespoon of the green curry paste and 1 1/2 teaspoons of the fish sauce. Add the chicken thighs and onion, cover and cook on low heat for 2 1/2 hours, until the chicken is tender. Add the potatoes and tomatoes, cover and cook on low for 1 hour longer, until the potatoes are tender.
2. Using a slotted spoon, transfer the chicken and vegetables to shallow bowls. Skim the fat from the surface of the sauce. Transfer the sauce to a blender. Add the lime juice and the remaining 1 teaspoon each of green curry paste and fish sauce and puree until smooth. Season the sauce with salt and pepper and pour it over the chicken. Sprinkle with cilantro leaves and serve with lime wedges and rice.

Make Ahead The chicken stew can be refrigerated for up to 2 days before serving.

Thai restaurants in Chicago

Thai something (need to get full name) in Niles, Milwaukee, off of Touhy

- deep fried catfish salad - which is really salad with a lacy catfish crouton. fresh, limey, sweet, crunch, cold, hot, and a little fatty.

- mussells with fried rice. Oh. My. God.

- dried meat sticks with jasmine rice on the side. the red Sauce. yummmm!

- thai basil chicken with fried egg. the Egg. lovely. crunchy, and deep fried. (Dang, why didn't I take a picture of this stuff? Bad blogger).

- ice cream with rabutan? a nice fresh way to end the meal.