Saturday, September 3, 2011

Thai Chicken Green Curry

Curries are wonderful for the crockpot, because the slow cooking allows the flavors to meld together so well.

Curries also rock for paleo cooking, since they're basically just a bunch of veggies with protein, coconut milk and spices. Perfect.

If you like a milder green curry, you'll love this dish. It's mild enough to serve to kiddos if you're looking for a family-friendly meal. And if you're like me and you need to have everything super spicy, you'll love it too, once you dump a bunch of Thai chili paste in there with it.

The Tools:

- 6 qt. crockpot

- 1 1/2 T green curry paste
- 1/4 cup chicken broth
- 1 14 oz can coconut milk
- 3 T fish sauce
- 2 T agave nectar
- 2 lbs chicken, chopped into bite-sized pieces
- 1 small onion, chopped
- 1/3 cup carrot matchsticks (see note and photo below for further instructions)
- 1 cup mushrooms, chopped
- 2 cups cauliflower florets, chopped

The Process: (serves 4)

Mix together first 5 ingredients in your crockpot to get your curry base.

Add the rest of the ingredients, mix them up and plug your crock in (you would think this would be a no-brainer, but I've actually forgotten to plug my crock in on multiple occassions...) and cook it on low for 6-7 hours. Be sure the chicken is cooked through, and enjoy! If I had been thinking, I would have steamed the green beans or broccoli I got from our CSA and served this curry over them, but of course, I wasn't thinking. It's been a weird day.

At least I managed to connect the fork and my mouth. :-)

Note: To make the carrot matchsticks, I found it was easiest to first cut the carrot into baby carrot-sized pieces, then cut them in half length-wise, and THEN chop them (carefully!!) into the matchstick pieces, as shown below.

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