Thai Curry
- Ready In:
- 7hrs
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 1⁄3 cup peanut butter
- 398 ml coconut milk (14 oz)
- 3 tablespoons soy sauce
- 1 tablespoon ginger
- 1 teaspoon garlic, chopped
- 1 tablespoon red curry paste
- 1 onion
- 3 carrots
- 1 large red pepper
- 2 cups basmati rice
- 3 cups water
- 1⁄2 teaspoon salt
- butter
- 1⁄2 cup fresh cilantro, chopped
- 250 g snap peas (1/2 lb.)
- 675 g chicken breasts (1 1/2 lbs)
- 200 g mussels (7 oz)
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
Baton Twirling
Canada
<p>My all-time favorite cookbook The Naked Chef Takes Off by Jamie Oliver.</p>