SLOW COOKED THAI CHICKEN THIGHS FOR THE XMAS FARM WORKERS ENJOY DAN:

  SLOW COOKER THAI CHICKEN THIGHS FOR THE XMAS FARM WORKERS

                                                                                                   By CHEF DAN:

Serves 12

INGREDIENTS:

16-20 chicken thighs

3 tablespoons olive oil

Sea salt and freshly ground black pepper to taste

2 (19.5 Oz) can Mae Ploy coconut milk

1 (3 Oz) package peanut sauce mix

4 tablespoon red curry paste

1/2-cup peanut butter

1 cup chicken broth

1/2-cup soy sauce

4 tablespoon brown sugar

2 onions, sliced

4 garlic cloves, minced

1 thumb-size fresh ginger, grated

6 Thai chilies, seeded

2 tablespoon lime juice

16 ounces rice noodles

1/2-cup dry roasted peanuts

DIRECTIONS:

1.   Season the chicken thighs with salt and pepper.

2.   In a skillet add oil over medium-high heat.

3.   Brown on all sides about 4 minutes each side.

4.   Add the chicken to slow cooker.

5.   Add coconut milk and next 6 items.

6.   Give the pot a stir, then add onions, and next 3 ingredients.

7.   Cook on low 5-6 hours.

8.   With 1 hour to go add the rice noodles and cook for another hour.

9.   Before serving add lime juice.

 

ENJOY DAN:                                       SPICE MAKES THE WORLD GO AROUND!!