Thai Red Curry Chicken

While searching the internet for a recipe using "chicken thighs, zucchini, and rice" I came across this one called, obviously enough, Thai Red Curry Chicken Thighs with Zucchini. It looked like a contender for our Sunday dinner, but I decided to flip through my file of "to try" recipes before making a final decision. In that file, I discovered another "Thai Red Curry Chicken" recipe, and felt this idea was definitely meant to be. 

The magazine article version doesn't use zucchini, and does use a crockpot, but otherwise they're pretty similar. Since Wayne loves Thai, he was happy when I told him what was on the menu. Let's see if he's still happy after I make it! (The verdict: It was a colorful and delicious dinner, although the Thai flavor was only hinted at, not overtly obvious.)

Thai Chicken Curry

• 1 can (14 oz) coconut milk
• 2 tablespoons red curry paste
• 2 tablespoons smooth peanut butter, optional (but we opted yes)
• 2 teaspoons brown sugar
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 4-8 small bone-in chicken thighs, skin removed
• 1 red pepper, diced
• 2 small sweet potatoes (about 1 pound), peeled and cut into chunks
• 1 cup frozen peas, thawed
• 1 teaspoon lime zest
• 3 tablespoons lime juice
• 1 tablespoon soy sauce

In a crockpot, whisk together the coconut milk, curry paste, peanut butter and brown sugar, salt and pepper. Place chicken in and turn to coat. Top with red pepper and sweet potatoes. Cook until chicken is cooked through, 5-6 hours on low or 3-4 hours on high.

If desired, remove and discard bones from chicken. Stir in peas, lime zest and juice and soy sauce, and heat through. Serve over hot cooked rice. Garnish with fresh, chopped basil, optional.

The leftover sauce and pureed vegetables, with a bit of chopped chicken, made a delicious soup for lunch!

You'll notice that the other recipe keeps the skin on the chicken, and browns it in a frying pan before baking in an oven to finish the cooking. It also uses sliced zucchini instead of sweet potatoes and peas. Isn't it nice to know you can personal recipes to fit your time and taste?