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Spicy Thai Chicken

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Spicy Thai Chicken
2008-07-25 Main Dish
5 58

Skinned chicken thighs are cooked in the crock pot with carrots, coconut milk, broth, ginger, lime, curry powder & coriander, and served with rice.

  • Servings: 4-5


1 pkg Baby Carrots
8-10 Chicken Thighs, skin removed, sprinkled with salt and pepper
1 Tbsp Grated Fresh Ginger
Juice & Zest of One Lime
1 Finely Chopped Large Garlic Clove, about two teaspoons
1 tsp Curry Powder
1 tsp Ground Coriander
1 can Chicken Broth
1 can Unsweetened Coconut Milk
2 cups Cooked Jasmine, brown or white rice
½ cup Chopped Cilantro, for sprinkling on top (optional


Place ingredients (except rice) in crock pot in order given. Cook on low heat setting for 8-10 hours.

Serve in bowls with cooked jasmine, brown or white rice. Top with cilantro, if desired.

Helpful Tips:

This is an easy and impressive Thai meal. You will make it again and again.