Name: Slow-Cooker Thai Chicken with Coconut Curry Sauce for Two
Total time: 2 h
Cuisine: ThaiAsianAsia
Ingredients: 1 shallot , chopped; 2 teaspoons Thai red curry paste; 1 teaspoon vegetable oil; 1 garlic clove , minced; 1/4 cup chicken broth; 3 tablespoons unsweetened shredded coconut; 2 (6- to 8-ounce) boneless, skinless chicken breasts , trimmed; Salt and pepper; 1 tablespoon chopped fresh basil

Why This Recipe Works

We added unsweetened shredded coconut to a small amount of Thai red curry paste, shallot, garlic, and chicken broth to flavor the chicken and create a wonderful sauce for our dish. As the coconut cooked, it became tender and added richness to the cooking liquid. Pureeing the coconut mixture after cooking gave us a vibrant and flavorful accompaniment with the perfect consistency. We stirred a small amount of fresh basil into the sauce at the end, which helped to bring the flavors to life.

Before You Begin

Using flaked coconut will yield a thicker sauce. You will need an oval slow cooker for this recipe. Check the chicken's temperature after 1 hour of cooking and continue to monitor until it registers 160 degrees.

Instructions

1. Microwave shallot, curry paste, oil, and garlic in bowl, stirring occasionally, until fragrant, about 1 minute; transfer to slow cooker. Stir in broth and coconut. Season chicken with salt and pepper and arrange in even layer in slow cooker. Cover and cook until chicken registers 160 degrees, 1 to 2 hours on low.

Transfer chicken to individual plates, brushing any coconut that sticks to breasts back into slow cooker. Process cooking liquid in blender until almost smooth, about 30 seconds. Stir basil into sauce and season with salt and pepper to taste. Spoon sauce over chicken and serve.