Thai food is one of my favorite types of restaurant meals, and this recipe is the first one I learned. I have no clue where I got it, but I know it’s a favorite both with my husband and with company.  I have never posted it on my blog because I am always so anxious to dig in that I forget a picture.  I finally just gave up.  The version I make is gluten-free, however, the kids don’t eat it. It has a bit of a kick, not too much, but they don’t like it.  I adjust the amount of curry used depending totally on who we are having over.

Impress Your Guests Red Thai Curry

8 boneless skinless chicken thighs

6 cups diced bok choy (I almost always use baby bok choy)

1/2 cup chicken broth

1/2 cup sake

2 tbsp. red curry paste

2 tsp. sesame oil

1 can or two cups coconut milk

1 tbsp. freshly grated ginger

1 roasted red bell pepper

1 medium onion, thinly sliced

rice

optional garnish: diced green onions and/or cilantro

In a large crockpot, combine broth, sake, curry paste, sesame oil, coconut milk, and ginger. Stir it up until blended well. Throw chicken on top. Mix again to be sure chicken is coated well. Add veggies on top. Cook on low, 6-8 hours, and serve over rice.

If kids, including my own, are in attendance, I normally make some basil chicken, which I’ll post tomorrow, to feed them.