I try every week to add a new meal to our menu. I attempt to follow the food guru and 30 minute meal making queen, Rachael Ray. The best part of my quest is I use items that I bought on sale so these meals are yummy and affordable… and oh, yes they can be completed in 30 minutes or less!
Mom, what is for dinner? I think I am tired of that phrase it ranks up there with MOMMMMMMMMMMM! I know I have hit my rut. I have so much to do lately that making dinner seems like a chore. When this happens I switch to my sous chef my crock pot. I have to just set it and forget it. I just add some healthy ingredients and voila dinner without much effort on my part. I call it being efficient not lazy!What do you do when you have had enough cooking and still live life within the budget?
- 1 13.5-ounce can coconut milk
- 1 tablespoon dark brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon Thai red or green chili paste (you can add more if you like things really spicy, just be careful – this stuff’s hot!!)
- 1 teaspoon fish sauce (optional)
- 1 medium onion, chopped
- 2 to 3 cloves garlic, finely chopped or grated
- 1-inch knob ginger, peeled and grated
- 1 red bell pepper, seeded and chopped
- 1 green bell pepper, seeded and chopped
- 1/2 large eggplant, peeled and cut into chunks
- 2 medium sweet potatoes
- 2 pounds bone-in skinless chicken thighs (about 6 thighs)
- White rice
- 1 lime, cut into wedges, to garnish
- 2 scallions, thinly sliced, to garnish
- 1/2 cup chopped cilantro, to garnish
- 1/2 cup chopped basil, to garnish
In the bowl of a crock pot combine the coconut milk, brown sugar, soy sauce, chili paste, and fish sauce (if you’re using it). To that add the onion, garlic, ginger, bell peppers, eggplant, sweet potatoes, and chicken. Turn the crock pot on to high heat, cover it, and let the curry stew for about 4 hours or until the chicken is cooked through.
Serve the curry with prepared rice and garnish with lime wedges, scallions, cilantro, and basil.