Curry Chicken is an Asian dish with a complex and interesting aroma and amazing taste, which is very easy to cook at home. Add up all ingredients in a slow cooker, close the lid and set time. The chicken will languish in a mixture of coconut milk, spices and pasta curry massaman. This paste is softer taste unlike other types of spicy Thai curry. Ready Serve the dish in a bowl with rice, sprinkled with crispy peanuts and fresh greens. Nutritional value of one serving: (4 total) Calories 690, total fats 39 g., saturated fats g., proteins 50 g., carbohydrates 3one g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Time: 7hour. 25 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 kg. skinless bones of chicken
- 1 can of 400 gr. thai coconut milk
- 1/4 Art. curry paste massaman (or red curry paste and 1 tbsp. l Sahara)
- 2 tsp fish sauce
- 2 tsp chopped peeled ginger root
- Finely grated zest and 1 lime juice and lime slices for filing
- 1 stem of lemongrass
- 1/4 Art. roasted peanuts and optionally for serving
- 450 gr small red potatoes, cut in half
- Boiled White Rice for Serving
- Chopped fresh cilantro for serving
Recipes with similar ingredients: chicken thighs, red potatoes, coconut milk, curry paste, fish sauce, ginger root, lime juice, lemon grass, peanuts
Recipe preparation:
- In a bowl of a slow cooker with a volume of 6-8 liters. mix 0.5 tbsp. water, coconut milk, curry massman paste, fish sauce, ginger and zest lime. Beat off the stem of lemongrass with the blunt side of a knife or hammer for meat and tie it into a knot. Add to the slow cooker lemongrass, peanuts and potatoes. Put chicken thighs on top and press gently to immerse them in liquid. Close the cover and cook with low heat for 7 hours.
- Open the slow cooker and remove some from the surface of the sauce fat. Add lime juice and salt. Shred the chicken for more small pieces. Let stand for 5 minutes until the sauce is a little thickens. Remove and discard lemongrass.
- Serve curry with rice. Sprinkle peanuts and cilantro on top and put lime wedges.
