This recipe came from Food Network's Quick Fix Meals show with Robin Miller. I needed an easy crockpot meal, as our kitchen appliances are in a state of replacement at the moment, actually until the 16th of April. I will definitely make this again, probably for company, as it's so easy to make. No added fat, and it can be cooled, stored, reheated on high the next day and served when needed. The rice is incredibly tasty, and I wish there had been more juice at the bottom of the pot to have with the rice.
Bok Choy and Sweet Coconut Rice
4 cups chopped bok choy
1 red bell pepper, seeded and sliced
1 pound skinless boneless chicken breast halves, 4 (4-ounce) halves
Salt and ground black pepper
1/2 cup reduced-sodium chicken broth
1/2 cup sake (rice wine)(used Mirin sweet sake)
2 teaspoons sesame oil
1 tablespoon minced fresh ginger
1 tablespoon red curry paste
1/4 cup flaked coconut (used sweetened flaked)
2 cups quick cooking jasmine rice (used regular jasmine)
2 (14-ounce) can light coconut milk
1/4 cup freshly chopped cilantro leaves, for garnish (did not use)
Arrange bok choy and red pepper in bottom of slow cooker. Season 4 chicken breast halves all over with salt and black pepper and place on top of bok choy.
In a small bowl, whisk together broth, sake, sesame oil, ginger, and curry paste. Pour mixture over chicken. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours. (I opted for the 3 hour time.)
In a small skillet toast flaked coconut on low heat until lightly toasted, about 5 to 8 minutes. To a medium saucepan, add rice and coconut milk and set pan over medium-high heat, bring to a simmer for 5 minutes. Remove from heat and let stand 5 minutes. Stir in toasted coconut. (I made rice in the rice cooker; turned out to cool after steam stopped coming out of cover's vent.)
Spoon rice onto a serving platter. Top with chicken, bok choy, bell peppers and sauce from slow cooker. Garnish with cilantro.