A good friend of mine shared a great Coconut Thai recipe with me. Since I didn't have all the ingredients the recipe asked for, I decided to change it up a bit. It was perfect. I have made it again and again, as it has become one of my husbands favorite recipes, hands down.
Ingredients:
- 1 {13.5 oz} can coconut milk
- 1 tbsp soy sauce
- 1 tbsp garlic, minced
- 1 tbsp dark brown sugar
- 1/2 tsp kosher salt
- 1 tbsp red chili paste {add more for extra spiciness - not too much, it's hot!}
- 1 medium yellow onion, chopped
- 2 red bell peppers, seeded and chopped
- 2 medium yams, washed, peeled and diced
- 2 lbs boneless, skinless chicken thighs
- 2 cups jasmine rice
- In slow cooker, add coconut milk, soy sauce, garlic, brown sugar, salt and chili paste. Stir together. Combine all other ingredients in Crock Pot {minus rice} and mix together. Cover and cook on Low for 6 to 8 hours, or until yams and peppers are tender.
- Prepare rice as indicated on package. Serve the chicken dish over rice, pouring extra sauce over dish for flavor.
{Tip!} Sprinkle with chopped cilantro or basil leaves for garnish.
Enjoy!
