This is a SUPER EASY recipe that I put together while looking for ways to use my home made coconut milk. I didn’t have enough ingredients to make a recipe out of Sarah Fragoso’s new book Everyday Paleo: Thai Cuisine, so I decided to just make something up and improvise, while staying a little Thai-Spired. Please adjust the spiciness to your liking. the amount of Thai chili I used produced a pretty strong level of spice, and I used mostly yellow/orange and some green ones. So please adjust according to your own preference. As hot as it was, the flavors were beautifully complimentary, bright, warm, and comforting.
- 6-7 whole Thai chilies – tops removed
- 2 cucumbers, sliced thick
- 1″ piece of fresh ginger, skin removed, and sliced with the peeler into soup
- 1/4 cup bell pepper and onion slices
- 2 bunches or more of fresh basil
- 2 tablespoons lemon juice
- 1 quart full fat coconut milk
- 1/4 cup vegetable broth
- 1-2 tablespoons maple syrup (Optional)
Add all ingredients to a pot and simmer for 15-20 minutes until the vegetables are tender.
This came out really tasty. It was a happy accident actually. When I first started making it, I expected it to come out thicker, because of the coconut milk. I think between the water content of the Trader Joe’s Light Coconut Milk, and the liquids that come out of the chicken, it caused it to thin out. I liked it that way though, instead of it being a rich, thick, creamy stew – It came out more light and refreshing like a soup, and sometimes a spiced spin on good ol’ chicken soup is just what the doctor ordered. I found the flavor interesting enough yet still refreshing, but if you are expecting some intense curry flavors, you may want to up the spice. In terms of influence, I would say it’s more on the Thai side of things.
- 3 large chicken breasts
- 2 cans Trader Joe’s Light coconut milk
- 1/8 cup chicken stock
- 1 onion
- 1 sweet potato
- 1 zucchini
- 1 bell pepper
- 3 cloves garlic
- 2 tablespoons ghee
- 1 cup pineapple
- 1 medjool date
- 3-4 tablespoons curry powder
- 2 tablespoons paprika
- 1-2 tablespoons turmeric
- a few good shakes of
The process couldn’t be any easier, which is the great thing about crock pots. I threw it together in the morning before heading out to work.
- Peel and cube the sweet potato, and chop the vegetables into large chunks. Throw them in the crock pot.
- Add the chicken, which should be cut into cubes. I use kitchen scissors, and just cut the breasts up right over the crock pot.
- Add the spices, liquids, and any remaining ingredients.
- Cook on low for 8-10 hours
- Towards the end you can take the lid off or leave it open a crack to thicken it a slight bit if needed.