Thai Curry

"Using the crock pot is an easy trick to prepare the first part of this meal."
 
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Ready In:
7hrs
Ingredients:
17
Serves:
6
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ingredients

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directions

  • Combine peanut butter, coconut milk, soy sauce, ginger, garlic and curry paste into the center crock of crock pot.
  • Stir to combine.
  • Finely chop onion, slice carrots into thin short sticks and sliver red pepper adding to crock pot as you cut.
  • Cover and cook at high 2-3 hours or low 5-6 hours.
  • About 25 minutes before dinner in a medium saucepan, bring water to a boil.
  • Add rice and salt.
  • Stir, cover saucepan and simmer over low heat for 15 minutes.
  • Remove from heat and let stand covered.
  • Fluff with a fork, add butter to taste.
  • Add cilantro and peas to crock pot.
  • Heat up BBQ or oven broiler and grill chicken until done .
  • Once chicken is done, wrap in foil to rest for a few minutes.
  • While chicken and rice are resting, place mussels in a small fry pan with lid.
  • Pour some of the curry sauce over mussels and heat at high heat until all the shells open.
  • Slice chicken, combine with mussels, veggies & serve over rice.

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RECIPE SUBMITTED BY

<p>My all-time favorite cookbook The Naked Chef Takes Off by Jamie Oliver.</p>
 
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