Sunday, October 22, 2006

Thai Chicken Curry Crock Pot

I made a super-dee-duper dinner tonight. It's got a few ingredients you wouldn't expect but it makes a great dish.

In your crock pot mix the following:
1 cup of medium salsa
1/3 cup of peanut butter
2 tbsp of reduced sodium soya sauce
2 tbsp of honey or brown sugar
2 tbsp of orange juice
1 tbsp of minced ginger (I keep the bottled stuff on hand, much easier)

Toss in 12 chicken thighs and make sure they are coated. Cook on Low for 8 hours or hi for about 4-5 hours. I add in some veggies in the last hour. Tonight I used Cauliflower and peas but you can use diced carrots, snow peas, peppers, bean sprouts. It's a thai dish so think thai veggies. I served mine with rice noodles but you can use rice. You can also sprinkle on some green onions and/or chopped peanuts before serving but I always forget.

This recipe comes from the "Eat, Shrink and Be Merry" cookbook authors. They now run a regular article in Readers Digest with some excellent recipes. All healthy and I've never had one I didn't love. They also have 2 other cookbooks, "Looneyspoons" and "Crazy Plates". Pick any of them up if you see them, they are a must have for any cookbook collection!

1 comment:

Tanya said...

This sounds awesome! I've been wanting to dig out my slow cooker and i think I will this week and try this out. Thanks :)