Football, Fall Decorating & a Food Festival

Lots of relaxing on Friday night into Saturday morning then we were off to get some groceries and errands done before stopping off at Rock & Brews for a couple hours to have lunch and watch football.

Crockpot Thai Red Curry Chicken

I know curry is a flavor people either love or hate but I happen to be a big fan especially Thai curry dishes. I found this recipe that requires cooking it in a crockpot and I knew I had to try it. I modified the recipe to my liking and it came out amazing.

Ingredients:

3 tablespoons red curry paste

2 12 oz. cans of coconut milk
2 cups chicken stock
2 tbsp fish sauce
2 tsp brown sugar
2 tbsp peanut butter

1.5 lbs chicken breasts, cut into 1.5 inch pieces
1 red bell pepper, seeded and sliced

1 green bell pepper, seeded and sliced
1 onion, thinly sliced
1 tbsp minced ginger
2 tbsp green onion, chopped

1 cup frozen peas, thawed

1tbsp lime juice
Cooked white or brown rice

What To Do:

1. Chop and prepare all veggies.

2. Mix the red curry paste, chicken stock, coconut milk, brown sugar, fish sauce and peanut butter in your crockpot bowl. Place the chopped chicken breast, bell peppers, ginger and onions in the crockpot, cover and cook on low for 6 hours.

3. Let the frozen peas thaw which curry chicken is cooking. Add in the peas and cook for an additional 1 hour. Stir in lime juice and serve over white or brown rice. I used brown rice.

Enjoy!

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