Kitchen Sink Curry in a Crock Pot

August Recipe Review: Amber
Click HERE for the original recipe

I would have posted my review earlier in the month except the FIRST time I made this I didn't follow my own instructions. I got busy and bought curry from the store. NOT the same. I was so disappointed I had to try again. Another thing I learned was that it did take a lot of time to prepare the veggies and cook them in the curry and being that we didn't actually eat until after the kids were in bed, I had to figure out a quicker solution. Enter the crock pot.

I know it's not quite crock pot weather but I really needed someone else to do the cooking for me so I diced up all the veggies the night before and in the morning before work I threw them all in, added some uncooked sliced chicken, coconut milk and Mae Ploy Green Curry paste and turned that baby on low.


















When we got home all I had to do was make some fresh rice and Voilà! Pour a little champagne (we were celebrating the birth of our good friends' baby, AJ) and it was a beautiful and delicious dinner. Which even my husband admitted was way better than the first time.


As for the veggies: everything (except the green bell pepper) was from my CSA box from Acme Farms + Kitchen. Rainbow carrots and fingerling potatoes were so tender and delicious! I also threw in garlic, onion and green beans. Oh, and another thing: about feeling lazy I realized that one-stop shopping doesn't just have to happen at Fred Meyer and can also happen at the Asian Market. I got the curry paste, coconut milk, rice and rice vinegar there. I didn't even need to stop at Freddies!

You'll notice I don't have my usual picture of my boys eating and loving this meal. That's because even though I used green curry it was still REALLY spicy and therefore not suited for the boys. They did eat some rice with soy...and a couple of chicken nuggets. Shhhh...don't tell all those crazy CSA users.