My kids are total spice wimps so I have to preface this recipe with the truth that when I make this recipe, I only serve the curry to my hubby and I (or my guests!). But, this curry is amazing! And, the coconut rice is so, so good. My kids dream about it. They go crazy for coconut rice and black beans with a little chicken mixed in, or just the black beans and rice. My cute son asks me to marry him every time I serve coconut rice.
You are going to want to double batch the curry because the leftovers are heaven. If your kids are not spice wimps, then they may love the curry too!
I like to start the curry in the late morning or just before lunch, but you could absolutely start it in the morning. Just cook on low no matter what so that your chicken is nice and tender.
Easy Chicken Curry
Trader Joes Thai Yellow Curry Sauce
1 can Coconut milk
1 white onion, sliced into chunky pieces
2-3 sweet potatoes (scrubbed clean), sliced into rounds that are about 1/2 inch thick
1 package organic boneless & skinless chicken thighs (the cost of thighs is much less than breasts)
1/2 package frozen mixed vegetables
cilantro (for garnish)
1. In a large crock pot, mix the coconut milk with the curry sauce. Place the onions and sweet potatoes in the bottom of the crock pot.
2. Add the thighs, and spread them out and mix into the curry sauce. Leave to cook for a few hours.
3. About 2 hours before serving, mix in the frozen veggies and let cook on low for a couple more hours.
3. Just before serving, use a wooden spoon to break up the thighs (the meat should fall apart it is so tender), and add the juice of 1 lime to the crock pot. Mix well.
Serve the curry over steaming Coconut Rice (see recipe below). We serve it with some black beans and a sprinkling of cilantro on top (I go crazy with the cilantro on mine, but my hubby just gets a sprinkle). Definitely eat with a spoon because you will be in love with the sauce!
[photo source: Pioneer Woman's Tasty Kitchen Blog]
This rice is amazing, but is especially good served alongside spicy food (think curries and mexican food)! I like to add a few spoonfuls of left over rice to my salads. It is oh so good! You could also serve it as dessert if you add fresh diced mango on top and drizzle with a little coconut milk. I originally discovered this coconut rice recipe on the Pioneer Woman's tasty kitchen blog. I swapped the white rice for brown jasmine rice to give it a bit of a healthy punch.
1 Tablespoon coconut oil
2 cups brown jasmine rice (brown rice has more nutritional value and the brown jasmine rice has way more flavor than regular old brown rice - trust me!)
1 can coconut milk (it is about 2 cups of liquid
2 cups water (or more to make 4 cups total liquid once you combine with the coconut milk)
1 Tablespoon maple syrup
sprinkle of sea salt (optional)
1. Heat up the coconut oil in pot. Add rice and sauté for a couple minutes until rice is slightly browned. Don't burn!
2. Add 4 cups of liquid (approximately 1/2 coconut milk and 1/2 water). Stir well.
3. Add your maple syrup and salt (if desired).
4. Bring to a slight boil and then put on low to simmer covered with the lid, but letting a small bit of steam escape.
5. I find that it takes about 30 minutes to cook so check after 30 minutes and make sure all liquid is absorbed, but you may need longer. Once all liquid is absorbed, let stand for 5 minutes and serve warm!