Recipe for slow cooker Thai green curry chicken with broccoli and mushrooms
When I was a little girl, I smeared everything I didn't like (liver, turkey, broccoli) with ketchup to cover up the taste. In my grown-up kitchen Thai curry paste often replaces the ketchup, not for its masking qualities but because I love almost anything cooked with it. Yes, I'll even lap up broccoli when it's cooked in a curry and coconut milk sauce. This Thai green curry chicken adapts to any vegetables you have on hand: asparagus, cauliflower, butternut squash, sweet potato. I'm partial to the Maesri and Mae Ploy brands of store-bought green curry paste, because they don't contain cilantro; both are widely available in Asian markets (they come in identical 14-ounce green tubs). Fresh basil is essential in this dish. Out-of-season Genovese basil from the supermarket tastes fine here, and Thai basil from your summer garden -- or from your local Asian grocery -- would be even better.
Slow cooker Thai green curry chicken with broccoli and mushrooms
Serves 8-10, with rice.
2-1/2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
1/2 cup Thai green curry paste
2-1/4 cups coconut milk
24 oz broccoli florets (store-bought), or 2 large bunches of broccoli, trimmed, stems peeled, and roughly chopped
12 oz mushrooms, sliced (I use cremini or baby bella)
3 Tbsp fish sauce
1/2 cup brown sugar
Juice of 1 lime
1/2 cup roughly chopped fresh basil leaves
2 tsp cornstarch
In a 6- or 7-quart slow cooker, place the chicken, curry paste and coconut milk. Stir to combine. Cook on LOW for 4 hours.
Turn the cooker to HIGH, and add the broccoli and mushrooms (the cooker will seem very full, but the vegetables will cook down quickly). In a small measuring cup, whisk together the fish sauce, sugar and lime juice, and add this mixture to the slow cooker.
Cook for 30 minutes, then uncover and cook for 30 minutes more. Stir in the basil. In a small measuring cup, whisk the cornstarch with 2 tablespoons of water, and add this mixture to the slow cooker. Stir, and cook for an additional 15-30 minutes, until the liquid has thickened slightly.
Serve hot, over brown or white rice, or rolled up in a lettuce leaf.
More recipes in The Perfect Pantry:
Green shrimp or fish curry
Vegan red curry tofu with spinach and mushrooms
Green chicken curry with eggplant
Red curry beef with mushrooms, red bell peppers and cilantro
Potato and broccoli samosas
Other recipes that use these pantry ingredients:
In a hurry green curry, from 101 Cookbooks
Peanut chicken stir-fry, from Gluten-Free Goddess
Thai green curry, from David Lebovitz
Coconut green curry mussels, from Sassy Radish
Green curry turkey burgers with Asian-style cucumber relish, from One Perfect Bite