Easy Thai Chicken Curry With A Delicious Twist
(Lime, Mango, Avocado & Cashews)
Start with a large crockpot and cook on low for six hours on low/or about four hours on high:
six boneless, skinless chicken breasts
3 cans of coconut milk
about 1 - 2 cups of chicken broth
chopped up fresh lemongrass (YUM)
several T curry powder
grated fresh ginger (about a heaping handful) or 1 - 2 T ginger spice
a couple T cumin
fresh garlic cloves to taste
chopped up bundle of carrots
slivered green, red, yellow or orange bell peppers (3 - 4 of them) and a couple big fistfuls of fresh spinach added about an hour before meal time to the crockpot.
If you have a big, big crockpot add these veggies below to it as well. If not, roast these separately in the oven for about an hour/hour and a half on 400 tossed in olive oil and salt:
cut up fresh cauliflower,
chopped up broccoli (including the stems)
and sliced zucchini
- if you are roasting them add them to the crockpot curry before you serve it.
On the table have fresh cilantro, lime wedges, chopped avocados, salted cashews and frozen mango chunks (we leave them frozen to help the kids cool off their hot curry.) Add all these ingredients on to the ladled up chicken curry and veggies with generous piles and squeezes - the toppings make the whole dish! I also have chili hot sauce for my husband and I to add.
Makes one meal for four people, plus a second meal of leftovers, plus a couple take-to-work lunches.
It is so, so yummy and I have been making some variation of this each of the last few weeks because it's so good!