Get cloooooser to the curry. You're getting very sleeeeepy. Yesssss.
I know it seems like it's almost time to put the slow cookers away, but guess again, chilly cheese fries. We ain't done yet.
Actually, I like to use my slow cooker year-round, but that's neither here nor there. Well, I guess it's here, since I brought it up. And there, if you consider your house to be that part. So I guess it's really here and there if you think about it.
That felt good.
Anyway, this Slow Cooker Coconut Curry Ginger Chicken
meal is a good'n. One thing to bring up right now before we go any further (or is it farther, or ferther, or fawwwthawwww?) is your slo-co. (that's what I call a slow cooker. you can punch me if you want.)
IF your slo-co is one of those cool ones that can be used on the stove AND in its base, right on. If not, no bigs. Mine's an old standard kind, made for the base and nothing else, but I'm still okay with life. None of this is making sense, is it?
What I'm trying to say is that for the majority of us, we'll start this meal in a regular ole pot, and then transfer it to a slo-co for the rest of the cooking. Unless yours is rad.
Okay, let's make this before I confuse myself further. Farther. Whatever.
Thank you to Aimee at Simple Bites for the inspiration
Let's start by making a little spice blend. We have some turmeric, salt, cumin, coriander and pepper. Mix her all up.
Now, in a food processor you're going to make this awesome paste with garlic, ginger and onion.
Ze before . . .
Ze after. (I had to switch processors because my good one wasn't locking into place.)
Then ya gonna bloom the paste and the spices in some oil. Oh my goodness faces.
Then snuggle some good chicken thighs right down in that for some searing. OMG.
Okay, now you can transfer the mixture to your slo-co and add some coconut milk and some baby whole corns. Aren't they cute?
After about 3 hours of simmering on medium, your house will smell like the land of glory, and your soul will feel like butter.
Add some frozen veggies! (Green Giant Asian Veggie Steamers work well.)
Let that simmer another hour or so.
Oh my gosh.
Not even kidding. You'll garnish with fresh cilantro and scallions and sliced red peppers and liiiiiiiime juice. Do NOT skimp on that lime juice. It wakes it up and brings peace to all the lands.
I wanna cuddle it.
And apparently show you 5 trillion photos of it.
Get curried!Seriously, don't forget that lime juice, mama bear. For more musings, visit her blog Bev Cooks and her Tablespoon profile.