Crockpot Peanut Curry

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So, I didn’t even know you could curry in a crockpot. Huh! This whole recipe came about because I had some chicken thawed in the fridge that needed to be turned into SOMETHING, and some curry ingredients, and I thought, WHAT THE HELL. Turns out it was amazing. I’m awesome! Here’s how you do it.

Mix together in the bottom of the crockpot:

1 can coconut milk
3 tsp red curry paste
Generous splashing sesame oil
2 tbsp rice vinegar
1 tbsp fish sauce
2 packets soy sauce
1 tsp basil from the tube
2 tsp spicy Thai chili sauce
2 whopping spoonfuls creamy peanut butter
A schlock of garlic

Make sure it’s well-blended. The PB won’t necessarily go into solution, but mix the rest of it into a mostly-consistent sauce.

Then add:

~1lb chicken breast (you could certainly add more; this is all I had)
1 package sliced mushrooms

Cook in the crockpot on low for ~8 hours. You’ll get this:

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NOW! I ended up putting it directly in the fridge and not cooking the rest up for a whole day. You can do that, or you can go from here right to the finale. Up to you.

The rest is flexible. You could serve with rice or noodles or nothing; you could add lots of different veggies, or some, or nothing. What I did was delicious; here it is:

Cook up according to the box directions

1/2 box of Thai Kitchen tiny rice noodles

While those are going, throw into a wok:

1/2 onion, chopped small
1 small cabbage, chopped up into cabbage shreds
splashes of sesame oil and soy sauce

Cook that up until the cabbage stars to soften. Then throw in

1 bunch of thin asparagus
1 bag of frozen stir fry vegetables

Put a lid over the wok to steam up the asparagus and help thaw-cook the frozen veg.

Once all frozen things have thawed and the asparagus has had a couple minutes, add the concoction from the crockpot. If the sauce has thickened or congealed, the heat will turn it right back into sauce again. Sprinkle some curry powder and cayenne powder as it (re)heats, to taste.

Stir it all up in the wok as it cooks. Allow it to cook/simmer/mix until your asparagus is done.

Serve it over noodles or rice or whatever carb you have and enjoy!

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About sevdrag

Sev Dragomire is a professional chemical engineer, a legitimate nerd, and a certified terrible person. She has the paperwork to prove all three.
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