[The Tickle Momster]

Originally Posted by ViolaMum

I use the recipe from the first THM cookbook with a few modifications.

Here you go!

Crockpot Coconut Thai Chicken

2 1/2 lbs boneless, skinless chicken (breast or thighs)
1 can (15oz) coconut milk
1 c chicken broth
1/2 almond butter/tahini mix **
4 t red curry paste
2 t fish sauce
cayenne to taste (I use 1/8 t, but up to 1/2 t)
1/2 t ground ginger
2 t salt
1 12 oz bag frozen stir-fry veggies
2 c frozen diced onion/pepper mix
1 t red pepper flakes

Blend broth ingredients together and pour over chicken in crock pot. Top with veggies and cook on low 8 hrs or high for 5-6. Break up or shred the chicken with tongs before serving.


**Original recipe calls for peanut butter or peanut flour, but we have allergies, so I use a blend of roughly 4 parts almond butter to 1 part tahini to equal 1/2 cup.

Also, the original recipe calls for Konjac noodles - they go in the crock pot with everything else - but I skip those and serve over jasmine rice.

Oh, and I usually double the veggies. My grocery store has a green bean/wax bean/carrot mix that my kids like in this and I usually throw in a bag of cauliflower or another bean mix.

That sounds amazing! I make similar but never add veggies. Must try that.