Crock Pot Thai Chicken soup
One of my favorite new indulgences is Thai food. I started a few years ago with Pad Thai. It’s like the thai version of lomein, which is really just a step above the college-grade ramen noodle. But it started to introduce me to new flavors. Then, I moved up and through a few of the curry dishes; I quickly learned my ridiculously low capabilities for spicy food. I like my thai dishes with either chicken, tofu or shrimp– I just think think that these proteins absorb the most flavor from everything else it’s cooked in.
There are some particular seasonings for Thai food, though, and I just don’t keep these things in my kitchen yet. So while I’d love to have lemongrass and keffir lime leaves abundantly available or even know where to buy some galangal, I’m replacing some of these flavors with some easier go-to foods that you can find at your regular grocery store.
My crock pot Thai chicken soup is an interpretation of a traditional Thai tom kha soup. It still has the coconut milk, chicken and mushrooms, but I use ginger instead of galangal and lime juice for Read more
Crock Pot Curried Sweet Potatoes
This recipe was a huge hit last night! Even the kids liked it. It’s flavorful and when all these flavors fuse together, it’s an amazing combination. These are not your candied Thanksgiving yams by any degree. When the coconut milk and curry gets a chance to melt into the sweet potatoes, the sweet smokiness will definitely make everyone at your dinner table ask for seconds.
4-5 large sweet potatoes, peeled and cubed
1 can lite coconut milk
1 T. curry powder
2 T. honey
Put sweet potatoes in crock pot and then drizzle honey on top. Shake curry powder into pot and then pour coconut milk on top of everything. Mix together a couple times to make sure potatoes are coated in all ingredient. Cook on high for 2.5. hours or until sweet potatoes are soft.
Crock Pot Vegetable Curry
One of my favorite things about Indian food is that you can have such a variety of purely vegetarian dishes. With the right balance of ingredients, you can have a healthy, protein- and vitamin-rich meal with an array of flavors and nothing in it will have ever had a face.
There is also a misconception about crock pots that I’d like to ruin. Many people think the crock pot is just for cooking the hell out of a piece of meat or else making soup, but indeed there are so many other great dishes that we can make in a matter of minutes! So for the skeptics out there, I invite you to try this vegetable curry. It’s hot and spicy, almost sexy, and definitely enjoyable. Experiment today with this cultural culinary specialty.
1 can garbanzo beans, drained and rinsed
1 14 oz. can diced tomatoes
1 16 oz. bag of frozen cauliflower Read more
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