INGREDIENTS
- 1 can (14.5 ounces) fire roasted diced tomatoes
- ½ cup coconut milk
- Zest of one lime
- 2 garlic cloves, minced
- 2 tablespoon lime juice
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon minced ginger (1/2-inch piece)
- 1 tablespoon firmly packed light brown sugar
- 1 teaspoon dried crushed red pepper
- 1 teaspoon salt
- ½ teaspoon ground turmeric
- ½ teaspoon coarse black pepper
- 1 cup chopped cilantro, divided
- 1 large sweet onion, cut into sixths
- 3 pounds boneless, skinless chicken thighs
- 2 mangos, peeled, pitted and cut into 1-inch pieces
- 1 large red pepper, seeded and cut into strips
- Additional chopped mango, optional
- Sliced Thai basil, optional
- Coconut Rice
DIRECTIONS
- In a slow cooker crock, combine tomatoes, coconut milk, lime zest, garlic, lime juice, soy sauce, fish sauce, ginger, brown sugar, crushed red pepper, salt, turmeric, black pepper and ½ cup chopped cilantro. Add chicken thighs and onion. Turn to coat with sauce mixture.
- Top chicken mixture with mango, red pepper and cilantro.
- Cover slow cooker and cook on HIGH for 3 to 3 1/2 hours or LOW for 6 to 7 hours or until chicken is tender and cooked through.
- Remove chicken to a cutting board and cut into bite-size chunks. Add back to crock.
- Stir in remaining ½ cup chopped cilantro. Garnish with chopped mango and sliced Thai basil, if desired. Serve with Coconut Rice.
Serves: 6-8
