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Coconut Thai Chicken

Trim Healthy Mama and the crockpot work wonderfully together. Here's tender chicken in a rich and tasty broth that sends you to Thai heaven! The konjac noodles will become lovely and soft, cooked all day until they take on the delicious chicken flavor. This recipe can be found on page 45 of the Trim Healthy Mama Cookbook.

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Servings: 6
Description

Trim Healthy Mama and the crockpot work wonderfully together. Here's tender chicken in a rich and tasty broth that sends you to Thai heaven! The konjac noodles will become lovely and soft, cooked all day until they take on the delicious chicken flavor. This recipe can be found on page 45 of the Trim Healthy Mama Cookbook.

Ingredients
  • 2 1/2 lbs chicken (thighs or breasts - boneless, thawed and drained)
  • 15 oz coconut milk (full-fat, canned)
  • 1 cup chicken broth (or bone stock, pages 495-496)
  • 1/2 cup TH Peanut Flour (or 1/4 cup natural peanut butter)
  • 4 tsp red curry paste
  • 2 tsp fish sauce
  • 1/4 tsp cayenne pepper (optional, 1/4 to 1/2 tsp)
  • 1/2 tsp ginger (ground)
  • 1 tsp TH Super Sweet Blend
  • 2 tsp TH Mineral Salt
  • 12 oz stir fry veggies (1 bag, frozen) (avoid broccoli)
  • 2 cups Seasoning Blend: onion, celery, green pepper (frozen or fresh, diced)
  • 1 tsp crushed red pepper flakes
  • 28 oz konjac noodles (1-family-sized package)
Instructions
  1. 1
    Add the chicken to the crockpot.
  2. 2
    Blend the coconut milk, broth, peanut flour or peanut butter, and all the seasonings except the red pepper flakes in a blender and pour over the chicken.
  3. 3
    Add the frozen veggies, seasoning blend, and red pepper flakes.
  4. 4
    Rinse and drain the Trim Healthy Noodles, then snip into smaller pieces with scissors and add to the crockpot.
  5. 5
    Cook on low heat all day or on high heat for 5 to 6 hours. Break up the chicken with 2 forks and combine all the ingredients well before serving.
Note

Recipe Notes

You should be able to find fish sauce and red curry paste in the international isle of your grocery store; if not, any Asian market will have them.

FOR FREEZER-TO-CROCK PREP: Label frozen bag of boneless chicken thighs or breasts as “Coconut Thai Chicken – S” with a Sharpie. Put all the veggies in another freezer bag. Blend the coconut milk, broth, peanut flour or peanut butter, and seasonings except red pepper flakes and add to the second bag, then add the pepper flakes. Label bag with name of recipe and write “Needs Trim Healthy Noodles” as a reminder, then put both bags in the freezer next to each other. The morning before cooking (24 hours prior), place both bags in the refrigerator to thaw. Next morning, pour out the excess fluid from the chicken and add the chicken to the crock pot. Add the bag of sauce and veggies, and the Trim Healthy Noodles.

Read it online: https://trimhealthymama.com/recipe/coconut-thai-chicken/