Method

Combine and heat the peanut and sesame oil in a 1-quart saucepan. When it is hot add the onions and green curry paste; cook and stir over medium heat for about 3 minutes, or until the onions have softened. Add the coconut milk and bring to a boil. Remove from the heat; stir in the lime zest and set aside. Dry the chicken thighs with paper toweling. Season the chicken with salt and pepper, then place in the bottom of a medium-sized (3 to 5 quart) slow cooker. Pour the reserved coconut mixture over the chicken; cover and cook on HIGH heat for 3 hours. Thirty minutes before the chicken has completed cooking, soak and prepare the bean thread (cellophane) noodles using package instructions for soak/cook times. Rinse with cold water, drain and set aside; cover lightly to prevent drying. The noodles will clump together at this point, but they will loosen again during final cooking. At the 3 hour mark uncover the slow cooker; remove the chicken to a shallow pan, cover with foil and set aside. Pour the liquid from the slow cooker into a 12-inch non-stick saute pan. Place cornstarch in a small soup-sized bowl; add lime juice and fish sauce and stir to dissolve. Add dissolved cornstarch mixture to the saute pan. Bring the contents of the pan to a simmer and cook, stirring, until the mixture begins to thicken. Add the cilantro and stir to mix. Ladle 1 cup of the liquid into the pan in which the chicken is resting; turn the chicken pieces in the sauce to coat. Add the cellophane noodles to the saute pan and toss to loosen and coat with sauce. Cook the noodles for 2 to 3 minutes to heat through. Turn the noodles onto a colorful serving platter. Top with reserved chicken and sauce. Sprinkle the chicken and noodles with reserved cilantro and peanuts. Garnish with a lime slice.

Notes: This recipe manages to overcome that 'it all tastes the same' complaint about foods prepared in a slow cooker. It is flavorful, fast and very easy to put together. I cook the chicken for 3 hours (testing for doneness, of course); this retains the texture of the chicken and keeps it out of the 'mush' category. My family is very sensitive to textures and I've found 3 hours is perfect for our requirements. The chicken starts to dry and string if cooked too much beyond the 3 hour mark. The recipe needs no special equipment other than a slow cooker. I estimate active prep time to be 30 minutes. I'd like to add that this dish is beautiful to look at. The glassy appearance of the bean thread noodles is spectacular when played against the green of the cilantro. I hope you enjoy this one! We sure do.

Number of Servings: 4

Submitted by: Mary Bergfeld ( See all of Mary Bergfeld Recipes )

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