Ingredients:

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1 cup brown rice

2 cups water

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2 lbs boneless chicken thighs

3 tablespoons olive oil

Salt

Pepper

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Coconut curry:

2 (13.5 oz.) cans coconut milk

6-8 cloves garlic, minced

2 jalapenos, ribbed and seeded, finely diced

1 red onion, finely diced

2 tablespoons dried basil

1 1/2 tablespoons yellow curry powder

1 teaspoon chili powder

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon fresh ginger, grated

1 tablespoon cornstarch

1/2 cup fresh basil, chopped

1/4 cup fresh cilantro, chopped

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Method:

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Put brown rice and water in rice cooker and start cooking.

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In a large, frying pan, heat olive oil and sear both sides of chicken thighs. 

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In crockpot, empty both cans of coconut milk and stir (sometimes the milk gets separated in the can). Add garlic, jalapenos, red onion, dried basil, yellow curry powder, chili powder, salt, and pepper.

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Add chicken thighs to crockpot. Cover slow cooker and cook on high for 3-4 hours, or on low for 6-8, until chicken is cooked through. Shred chicken with 2 forks. Add ginger, and cornstarch, stir. Cook another 15 minutes.

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Add fresh basil and cilantro. Serve over brown rice!

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Store in airtight container in the fridge or in large Ziplock bag to freeze. 

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