Wednesday, January 27, 2010

Um, delicious. Thai-style Slow Cooker Chicken

This worked out incredibly well.

Simmer 1-1.5 lb chicken breasts (I didn't thaw them) for 8 hours in a mix of:
  • 1 can coconut milk (I used the low fat kind)
  • some lime juice
  • splash of rice wine vinegar
  • sweet curry powder and galangal powder to taste (I would've used ginger if I hadn't had galangal)
So tender & tasty! I served it with cooked carrots, brown rice, and snips of cilantro.

2 comments:

  1. I love my slow cooker! I have a bunch of healthy slow cooker recipes that I post on my blog if you're interested. (http://healthyslowcooking.wordpress.com)

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  2. Oh yeah, I'm making this ... next time I see a can of coconut milk on sale.

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