Good evening! I hope you guys all enjoyed your Monday. I always dread the 6am wake up call after a wonderful weekend relaxing and sleeping in, but alas such is life. And I have tried to stay positive throughout this dreary, rainy day.
On Friday night Darin and I visited a local Thai restaurant and one of Darin’s favorite Thai dishes is Massaman Chicken Curry. I had chicken in the refrigerator and knew I’d use it for dinner Sunday so I started perusing the recipes online for Massaman Chicken Curry. I found several but I was missing a lot of ingredients and didn’t want to go buy anything so I just made up my own recipe. I’m sure you could make this in a pot on the stove but I used the slow cooker on low for 4 hours.
Crockpot Massaman Curry Chicken
- 1.5 lbs Chicken Breast- cut into cubes
- 2 Sweet Potatoes
- 1/3 cup of Almond Butter (can use Peanut Butter too)
- 1 16oz. can of Lite Coconut Milk
- 1 cup of chopped Carrots
- 2 cups of Kale
- 2 tbsp. of Teriyaki Sauce
- 3 tbsp. of Curry Powder
- 1 tbsp. of Chili Powder
- 1 tbsp. of Cumin
- 1 tsp. of Cayenne
Peel and chop the Sweet Potatoes into cubes. I love this little peeler that you put on your finger. I saw the lady at Publix using it at one of those “Apron” cooking booths and bought one.
Add the potatoes to the bottom of the slow cooker. Then add the carrots & kale.
Add in the remaining ingredients besides the chicken. Stir up the mixture of liquid and seasonings until it’s all mixed together.
Then add in the chopped chicken, pressing it down into the liquid and add the lid on top.
Let it cook on low for 4 hours or high for 2 hours- until the chicken is cooked throughout. You can serve it over Quinoa or Rice but we just ate ours plain.
Result: It was delicious!! I loved the combination of the sweet potato and curry- yum. My husband thought it was delicious and I had leftovers for dinner tonight 🙂
Have you ever had Thai food? What’s your favorite dish? Mine is Thai Basil with Chicken 🙂