Sesame Red Curry Chicken with Bok Choy & Sweet Coconut Rice

My husband loves it when I make this. It seems to have the perfect combination of savory, almost spicy and sweet. It's really relatively easy to make considering you chop a few things, whisk a few things, and throw it all in a crock pot for 6-8 hours. When I can motivate myself to start a crock pot meal in the morning I'm always so grateful that I did when 5:30 pm rolls around. Not to mention that there is usually a good amount of leftovers for lunch the next day. Actually, this is one of those dishes that tastes even better the next day.

Sesame Red Curry Chicken with Bok Choy & Sweet Coconut Rice

Ingredients:

4 cups chopped bok choy (one med-large head, I never measure)

1 red bell pepper, seeded and diced

1 lb. skinless, boneless chicken breast halves

salt and pepper

1/2 c chicken broth (reduced sodium is fine)

1/2 c sake (rice wine)

2 tsp sesame oil

1 tbl minced fresh ginger
1 tbl red curry paste
1/4-1/2 c sweetened flaked coconut

2 c jasmine rice

2 (14 oz) cans coconut milk (lite is fine, too)

1/4 c fresh cilantro leaves, for garnish

1. Arrange bok choy and red pepper in bottom of slow cooker

2. Season chicken breasts all over with salt and pepper and place on top of bok choy and peppers

3. In a small bowl, whisk together broth, sake, sesame oil, ginger, and curry paste

4. Pour mixture over chicken

5. Cook Low for 6-8 hours or high for 3-4 hours

6. Cook rice in coconut milk

7. In a small skillet toast coconut flakes, 5-8 minutes

8. Stir toasted coconut into cooked rice, set aside.

Spoon rice onto a serving platter, or individual bowls, and top with chicken, vegetables and sauce from crock pot. Garnish with cilantro.