If there's one thing I do right in the wife department is that I LOVE to cook! I might not be the best cleaner, but I sure do love to mince, saute, drizzle, and add zest in my kitchen. Lately I've been so busy with re designing my office that dinner is planned at the last second, and we won't eat until 7:30 at night. Todd has been studying for his oral surgery exam, and comes home after school to eat before he needs to leave again to study. I decided that I needed to make the extra effort to make sure dinner is ready when he comes home so that he has more time to study. Recently I've been cooking with my crockpot as a way to fit both me and Todd's schedule. We absolutely love thai in the Edmunds house, and this recipe has been a hit every time I make it. We actually made this dinner last night for some friends for a little pool side feast.
This recipe is not only delicious, but its also nutritious, easy, cheap, low fat, low sodium, and low calorie.
- 2 tbs fresh ginger chopped
- 1-2 heads of broccoli chopped
- Bag of frozen peas
- 2 red peppers chopped
- 3 chicken breasts cut into inch cubes
- 1 onion sliced in rings
- 3 tbs fresh lime juice
- 2 tbs reduced fat peanut butter
- 2 cups low sodium chicken broth (I never use normal chicken broth. So much of the food Todd will eat contains loads of sodium so I try to minimize our intake of salt EVERYDAY!)
- 2 cans of light coconut milk
- 2 tbs curry paste
- 2 tbs brown sugar
- Cooked brown rice
- Cilantro chopped
- Green onions chopped
Time: 4 1/2 hours
- Preparation: 30 minutes
- Cooking Time: 4 hours
- In your crockpot add the ginger, broccoli, peppers (I like mine a little crunchier so I put them in after 2 hours), chicken, onion, peanut butter, chicken broth, coconut milk, curry, and brown sugar and cook on high for 4 hours.
- 30 minutes before being done put the peas into the pot.
- After 4 hours and in the lime juice.
- Top with cilantro and green onions, and eat it over rice or by itself.