Watson House Wednesday, #7: Crock Pot Curry
A good Thai curry is one of our favorite dishes, but it can be a little time consuming to make. Since we always seem to be short on time on weekday evenings, I decided to try this dish in the crock pot, and it worked out very well!
Ingredients:
1 to 1 ½ lbs. skinless, boneless chicken breasts or thighs
4 small potatoes
1 medium onion
2 large carrots
1 large yam
2 cups chopped cauliflower
2 cans coconut milk
1 or 2 tbsp red curry paste
2 or 4 tbsp yellow curry paste
1 to 1 ½ lbs. skinless, boneless chicken breasts or thighs
4 small potatoes
1 medium onion
2 large carrots
1 large yam
2 cups chopped cauliflower
2 cans coconut milk
1 or 2 tbsp red curry paste
2 or 4 tbsp yellow curry paste
Peel all vegetables and chop into chunks, then place into crock pot. Slice chicken into strips and add to vegetables. Whisk together one can of coconut milk and the curry paste. Pour this mixture over the chicken and vegetables, and stir. Cook on low for about 8 hours, or until vegetables are tender. Stir in second can of coconut milk. Serve with naan bread, rice, or couscous. The leftovers freeze well!
No comments:
Post a Comment