Sawasadée Thai Cuisine & Restaurant is my top pick when it comes to Thai food on the Northside of Indy. The service is fast and the atmosphere is perfect for a lunch date with friends or dinner with the family. The menu is full of choices and the portions are ample (especially at dinner).
I fell in love with their Pad Thai and haven’t been able to bring myself to order something different yet. The first time I went I told them to make it as spicy as possible (Thai hot) when they asked what spice level. It definitely made my eyes water so from then on out I’ve ordered a level down (Hot). You’ll have to judge how much spice you can handle for yourself.
All their entrées are served with steamed jasmine rice and two choices between vegetarian spring roll, hot and sour soup, and Thai cabbage salad. So if you’re in the mood for Thai, you can’t go wrong with a trip to Sawasadée. They take reservations and also offer carry out.
If you’d rather save some money and cook a simple Thai meal at home then this Slow Cooker Coconut Curry Chicken might be the recipe for you. You’ll get the same great curry taste on a tighter budget.
Slow Cooker Coconut Curry Chicken
- 2 lb boneless skinless chicken breasts or chicken thighs, cut into cubes
- 5 large carrots, peeled and diced
- 1 medium onion, peeled and quartered
- 2 cloves garlic, peeled
- 1 large bell pepper, seeded and chopped (I used a green pepper)
- 1 (5 oz ) can tomato paste
- 1 (14 oz) can coconut milk
- 1 1/2 tsp salt
- 1 tbsp curry powder
- 1 tbsp garam masala
- 1 jalapeno, seeded and halved OR 1 tsp crushed red pepper flakes
- 2 tbsp water
- 1 1/2 tbsp cornstarch
Grease your slow cooker with Pam. Place the chicken and carrots on the bottom of slow cooker.
Place the rest of the ingredients (except water and corn starch) in a food processor and process together until mixture is mostly smooth.
Pour the sauce over the chicken and carrots, mix well, then cover and cook on low for about 6 hours. I also added some chopped bell pepper and onion that couldn’t fit in the food processor into the sauce and it added a nice texture.
An hour or so before serving, mix cornstarch and water together in a small bowl until cornstarch is dissolved. Pour mixture into the slow cooker, stir to combine, and continue cooking for another hour. This will thicken up the sauce. When the sauce is to your desired thickness, turn slow cooker to warm setting until ready to serve.
Serve over rice, with Naan, and garnish with cilantro.