Coconut Milk Chicken (Printable Version)
Creamy coconut milk-infused chicken with sweet potatoes and aromatic spices, perfect for an easy yet impressive weeknight dinner.
# Ingredients:
01 -
1 1/2 pounds boneless skinless chicken thighs
02 -
12 oz sweet potato, peeled and cut into large bite-sized chunks
03 -
1/2 cup diced shallot
04 -
2 teaspoons jarred minced garlic
05 -
15 oz canned coconut milk
06 -
1/2 cup chicken broth
07 -
1 tablespoon fish sauce
08 -
1 tablespoon ground turmeric
09 -
1 1/2 teaspoons ground ginger
10 -
1/8 teaspoon cayenne pepper
11 -
2 cups fresh spinach
12 -
1/4 cup fresh chopped cilantro
# Steps:
01 -
Add all ingredients except spinach and cilantro to the slow cooker and stir to combine.
02 -
Cover and cook on high for 3-4 hours or low for 6-8 hours.
03 -
Shred the chicken into large or smaller chunks.
04 -
Stir in spinach and cover for 15 minutes.
05 -
Serve over rice and garnish with fresh cilantro.
# Notes:
01 -
Chicken breasts can be substituted for thighs.
02 -
Swap shallot for yellow sweet onion.
03 -
Use fresh ginger instead of dried, but be sure to reduce the amount.