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Crockpots vary, but seven hours on high in any crockpot is probably going to do what five hours on high did in my crockpot -- that is, produce something like Thai chicken fricassee. It wasn't pretty (chicken fricassee never is), but it was tasty. I used sriracha sauce instead of Thai chili paste (didn't have any of the latter), doubled the amount, added a tablespoon of turbinado sugar for a little sweet and the juice of a lime for a little sour. Good stuff.
Absolutely delicious. I followed this exactly, and being a crockpot cooker who uses that little kichen friend nearly every day I found this to be a real winner. I have tried a few Crockpot Thai recipes and this is the best! Thank you so much for taking the time to post!
i just didn't care for this recipe. it tasted too fishy to me.