Ahh what’s better after a long day of work then coming home to dinner already made?? NOTHING, except if the cleaning fairy came and did all the other work too. Crockpots are a lifesaver for any busy person regardless of your job. There are always a million things to do so the last thing you want to deal with on some nights is cooking dinner. Now this is coming from someone who lovesssssss to cook. I mean it too, I really enjoy cooking but some days are just so long and tiring. The last thing I want to do after working all day is cook dinner at 8 o’clock at night.
This is when my trusty crockpot comes in handy. The beauty of it is that you can put everything in it first thing in the morning, (while you drink your coffee), set the timer, and go about the rest of your day while dinner is cooking at home. The whole house smells amazing by the time you get home and dinner is done. Voila!
Thai Coconut Curry…
So I’m a big fan of Thai food but I don’t always want to get takeout. This recipe solves the problem in a big way. It’s full of flavor, makes plenty for leftovers, and it’s healthy too. You can also make it vegetarian by skipping the chicken and fish sauce. It’s literally the tastiest meal. Also I use my crockpot several times a month to make all sorts of recipes and it doubles as leftovers for lunch throughout the week. This makes life so much easier my friends. Let me know if you guys want more crockpot recipes in the comment section!
- 2 14oz cans of coconut milk
- 1 cup low sodium chicken or vegetable stock
- 2 tbsp minced garlic
- 1/4 cup peanut butter
- 3 tbsp red curry paste
- 2 tbsp light brown sugar
- 2 tbsp minced fresh or powdered ginger
- 1 tbsp fish sauce
- 1/2 tsp crushed red pepper flakes
- 2lbs boneless, skinless chicken breast or thighs
- 1 large onion, thinly sliced
- 3 cups cubed butternut squash pieces
- 2 red bell peppers, sliced into long pieces
- 1 green bell pepper, sliced into long pieces
- 1 lime juiced
- 1/2 cup fresh cilantro, chopped
- 2 cups cooked brown rice or rice noodles
- In a large slow cooker mix together the coconut milk, chicken stock, peanut butter, curry paste, fish sauce, brown sugar, ginger, and red pepper flakes.
- Add in the chicken, squash, half of the cilantro, bell peppers, garlic, and onion in the slow cooker.
- Stir well to mix the sauce.
- Cover and set the timer to cook on high for 4 hours or on low for 8 hours.
- Stir in the lime juice after it has finished cooking.
- Serve over rice or noodles and add the remainder of the cilantro as a garnish.
- *You can use any variety of bell peppers
- *Butternut squash can be found chopped up and packaged in most grocery stores. If not one whole squash is enough.