2 medium Yukon Gold potatoes, cut into 1-inch chunks
1/2 cup grape tomatoes
1 1/2 teaspoons fresh lime juice
Kosher salt and freshly ground pepper
Cilantro leaves, lime wedges and steamed rice, for serving
How to Make It
In a slow cooker, mix the coconut milk with the ginger, 1 tablespoon of the green curry paste and 1 1/2 teaspoons of the fish sauce. Add the chicken thighs and onion, cover and cook on low heat for 2 1/2 hours, until the chicken is tender. Add the potatoes and tomatoes, cover and cook on low for 1 hour longer, until the potatoes are tender.
Using a slotted spoon, transfer the chicken and vegetables to shallow bowls. Skim the fat from the surface of the sauce. Transfer the sauce to a blender. Add the lime juice and the remaining 1 teaspoon each of green curry paste and fish sauce and puree until smooth. Season the sauce with salt and pepper and pour it over the chicken. Sprinkle with cilantro leaves and serve with lime wedges and rice.
The chicken stew can be refrigerated for up to 2 days before serving.
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Review Body: Food & Wine is my go-to site for great food and reliably good recipes. I will not make this dish again, and I don't recommend the recipe. All that time in the slow-cooker destroyed the spicyness completely. I wound up adding dumplings and serving it as chicken and dumplings. Couldn't taste the coconut milk at all. Still looking for quality slow-cooker recipes.
Review Rating: 2
Date Published: 2017-09-03
Author Name: OhioViolet
Review Body: Food & Wine is my go-to site for great food and reliable recipes. I will not prepare this dish again, and I do not recommend the recipe. The slow-cooking destroyed the flavors and spicyness of this dish. The coconut milk was not discernible at all. I made dumplings and served it as chicken and dumplings. I am still looking for good, flavorful recipes for my slow-cooker!