There are a few things I like about this recipe. Number one I love Thai food and number two I love my crockpot. Put those together and wow awesome dinner in no time!! You can bump up the heat in this recipe very easily by adding more red pepper flakes or by the addition of Sriracha sauce afterwards. It is all how you like it. Amber is not into big heat so I make it a bit spicy and then Ken can up it to atomic level with the Sriracha and I have it some where in between.
Try this for a fast quick meal that the whole family will enjoy!!
- 8 chicken thighs
- 1 Tbsp. jarred grated ginger
- 3 green onions, chopped
- 1 can (14 oz.) light coconut milk
- ¾ tsp. turmeric
- ½ tsp. dried red pepper flakes
- 1 (8 oz.) can pineapple chunks, drained
- 2 Tbsp. cornstarch
- 2 Tbsp. water
- Salt and pepper to taste
- Cooked rice for 6 servings
- ½ cup chopped peanuts
- Cut chicken thighs into bite sized chunks and remove any visible fat and place it in a crockpot. Add ginger, green onion, coconut milk, turmeric and red pepper flakes. Cover and cook on low for 4-5 hours until chicken is tender.
- Turn the crockpot up to high and add pineapple. Mix cornstarch and water together, stirring until the cornstarch is dissolved. Adjust seasoning with salt and pepper. Cover and cook for 30 min. until thickened and bubbly.
- Serve over the rice and garnish with peanuts.
Adapted from Mabel Hoffman’s Crockery Cookery