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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

Serves 4

  • 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

Steps

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.

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Add the potatoes to the bottom of the slow cooker. Then add the carrots & kale.

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Add in the remaining ingredients besides the chicken. Stir up the mixture of liquid and seasonings until it’s all mixed together.

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Then add in the chopped chicken, pressing it down into the liquid and add the lid on top.

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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.

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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 🙂