My husband and I love Asian food and especially Thai food. I think its the spices and their use of super fresh vegetables, cooked just slightly, that tempt our palates. Recipes like Thai Beef with Carrot Basil Salad, Crockpot Thai Pork and Shrimp Panang Curry get made repeatedly in our home.
When not making it at home we love to visit our favorite Thai restaurant in town. They make the best curry, served with a rich, thick coconut base that we adore so, when I saw this recipe on Dixie Crystals website highlighting coconut, I knew I just had to try it. I adapted it slightly so that I could cook everything in the crockpot without having to steam the vegetables first and it worked out great. In fact, it worked out so well that I got kuddos from my husband and a “This is the best Thai Coconut Chicken ever” compliment. High praise indeed!
If you are into Thai cuisine you just have to try this recipe. Just start it in the morning before work and it will be waiting for you when you come home. In order to speed up the process, just cook your quinoa over the weekend and reheat slightly prior to serving. Dinner served & on the table in 30 minutes!
Crockpot Thai Coconut Chicken
- 1 1/4 pounds boneless chicken breast
- 1 cup chicken broth
- 1 can coconut milk
- 1/2 cup creamy peanut butter
- 2 cloves garlic, minced
- 1 teaspoon minced ginger
- 3 tablespoons Dixie Crystals Light Brown Sugar
- 2 tablespoons soy sauce (Tamari for gluten-free)
- 2 tablespoons rice vinegar
- 1 lime, juiced
- 2 cups fresh broccoli florets
- 1 cup frozen edamame, without pods
- Garnish: green onions, sliced, cilantro, chopped, peanuts
- 1 cup quinoa
- 2 cups chicken broth
Place chicken in bottom of crockpot.
Combine all ingredients except broccoli, edamame and garnishes. Whisk together then pour over chicken.
Cook chicken for 6 hours on low. When time is up, shred chicken with 2 forks. It is not necessary to take out of crockpot as it will just fall apart when you fork it. Do not turn off crockpot.
Crockpot will go to warm setting when cooking is complete. Place broccoli and edamame in crockpot, cover again, and let steam for 30 minutes while you make the quinoa.
To make quinoa, place 1 cup quinoa and 2 cups chicken broth in saucepan. Bring to a boil, cover, turn down heat and simmer for 15 minutes. Remove from heat and fluff with fork.
To serve: Place quinoa is serving bowl and ladle Thai chicken on top. Sprinkle peanuts on top and garnish with green onions and cilantro.
Adapted from recipe found on Dixie Crystals.