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–+ servings

Chicken Rama

A coconut curry base and chicken thighs gets a boost from apple cider vinegar and chilies.
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Prep Time 30 minutes
Cook Time 3 minutes
Total Time 33 minutes
Servings: 4
Course: Cheap, Dinner, Lunch, Main Course
Cuisine: Asian, Indo-Chinese, SouthEast Asia
Calories: 1058
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb Chicken Thighs Boneless, Skinless,, sliced
  • 1 can Coconut cream 14 oz
  • 1 tbsp Red Curry Paste
  • 3 tbsp Soy Sauce Low Sodium
  • 1 tbsp Fish Sauce Optional
  • 3 tbsp Brown Sugar
  • 2 tbsp apple cider vinegar
  • 2 ea Chili Thai/Jalapeno, washed, seeded, sliced, Optional
  • 3/4 cup Peanut butter Smooth
  • 6 cups Spinach Washed, diced

Equipment

  • 1 Slow Cooker inst*-pot, or crock Pot

Method
 

  1. In the slow cooker, whisk together the peanut butter, coconut cream, red curry paste, soy sauce, brown sugar, Chili, fish sauce, and apple cider vinegar until combined.
  2. Add the chicken breasts and toss to combine with the sauce.
  3. Cook on low for 3 to 4 hours, or until chicken is cooked through
  4. In the last 15 minutes of cooking, add the spinach and cook until wilted.
  5. Serve the curry over the cooked rice. Sprinkle with fresh basil, crushed peanuts, and chili flakes if using.

Nutrition

Calories: 1058kcalCarbohydrates: 97gProtein: 32gFat: 62gSaturated Fat: 26gPolyunsaturated Fat: 10gMonounsaturated Fat: 20gTrans Fat: 0.1gCholesterol: 111mgSodium: 1494mgPotassium: 817mgFiber: 7gSugar: 86gVitamin A: 4904IUVitamin C: 14mgCalcium: 95mgIron: 3mg

Notes

As written, this recipe yields a generous amount of gravy, making it perfect as a follow-on dish with additional rice.
I also serve this with a side of "Asian Mix" frozen vegetables, which I've stir-fried with soy sauce, peanut butter, and brown sugar.

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