Plus, it's a crock pot recipe, so it's super easy. You know the kind, put it in the crock and let it go.
It's adapted from a huge (seriously HUGE) recipe book I stole from my mother-in-law. It's all about slow cookers, one dish meals and crock pots. That's my kind of cook book.
If you've never used Jasmine Rice, try it out! It's so aromatic while you're cooking it, and the flavor is awesome! I don't use it with everything, but when you're cooking a dish like curry, that has a lot of flavor and spices, it's great to use a great rice like Jasmine.
This dish would be great with Karen's Thai Mango dessert found here: http://brookeskitchenmusings.blogspot.com/2010/03/thai-dessert.html.
This recipe was written to be used with salmon, but it was awesome on chicken too.
1 tbsp. oil
1 onion, finely chopped
2 garlic cloves, minced
1 tbsp. ground ginger
1 cup coconut milk
2 tsp. cumin
1 tsp chopped cilantro
1 pound chicken, diced
2 tsp. chili powder
1 tbsp. rice wine vinegar
1/4 tsp. salt
The recipe asks for about 5 steps, but I never totally follow the recipe, so....just dump it all in. I put the oil and chicken in first and just sprinkled the spices over it, then poured the liquids over that and cooked it on low for 3 hours.
That's why I love crock pot recipes...one dish, one step!