Spicy Thai-style chicken stew from Slow Cooker Revolution: One Test Kitchen, 30 Slow Cookers, 200 Amazing Recipes (page 51) by America's Test Kitchen Editors

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Accompaniments: Easy white rice

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Notes about this recipe

  • Delys77 on May 29, 2016

    Much like the other reviewer I thought this recipe needed more flavour. I doubled the fish sauce, lime juice, and tripled the curry paste and it was quite good after that. I cooked on low for 4 hours and 45 minutes and that was just right for our cooker. Also went with Snap peas which I microwaved for about about 12 minutes. Would definitely repeat as once it is jazzed up it is quite good.

  • Aggie92 on April 28, 2016

    It was too late in the day to use the slow cooker so I made this stove-top. Since I didn't use the slow cooker, I omitted the tapioca. The only substitutions I made were chicken breasts for thighs and broccoli for snow peas. Most ATK recipes are afraid to offend anyone with too much flavor and spice and this was no different. After the stew has cooked I tasted it for final seasoning and is was rather bland. So I doubled the brown sugar, fish sauce, and green curry paste. This produced a much better tasting stew, although it still wasn't very spicy. Served with Thai basil, sambal olek, and jasmine rice.

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