Slow Cooker Thai Coconut Chicken

After himming and hawing over the thought of purchasing a slow cooker, I finally pulled the plug when I walked into Costco and saw one with my name on it. Inspired by this recipe, I decided to play around a bit.

Ingredients:

• full gutted chicken (leave the skin on)
• 1 tbsp coconut oil (vegetable oil will work) 
• 1 large onion, chopped
• 4 cloves minced garlic
• 2 tbsp minced ginger
• 1 can of coconut milk (400ml)
• 1 tbsp red curry paste (more if you like it super spicy)
• 1 tbsp packed brown sugar 
• 3 lime leaves 
• 2 tbsp lemongrass 
• 2 tbsp fish sauce 
• zest from one lime
• lime juice from one lime 
• 10 cranks of fresh pepper
• 1 sweet red pepper 
• fresh cilantro, chopped

Instructions:
Warm up a skillet and put the oil in. Let the oil warm up for a couple minutes. Pan fry (brown) that chicken! It will give it more flava flav!

After you are done that, plop it into the slow cooker. Next. You are going to leave the fat and oil in the skillet and add the onion, ginger, lemongrass and garlic. Fry till onions soften, a couple minutes. Add it to slow cooker.

 Now you are going to whisk the coconut milk, curry paste, brown sugar, fish sauce, freshly cranked pepper, lime zest and lime juice in the skillet. Scrape up the brownish bits and pour that into the slow cooker, using a spatula to get every last bit in the slow cooker.

Add the lime leaves. Put the lid on that puppy and set the time for 8 hours on low (not sure what I did from the time I started the slow cooker till the time I took this photo).

Almost done! Five minutes before serving, chop up the red pepper, add it to the slow cooker. While you are waiting for the five minutes to lapse, chop up fresh cilantro. Serve with rice. Eat till your belly aches.

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