CBA* – “Irving Benson and Jessie Carter were married on October 24 in the church. So ends a friendship that began in their school days.”
Love this recipe because it’s a slow-cooker recipe that uses just the slow-cooker. Some of my favorite annoyances are slow-cooker recipes that have the cook getting out a large skillet and beginning the process by browning chunks of meat. That’s another dirty pan to wash! No, thank you.
1 T red curry paste
12 ounce can coconut milk
1 cup chicken stock
2 t fish sauce
1 T brown sugar
1 T peanut or almond butter
1 pound chicken breast, cut into pieces
1/2 ed bell pepper, cut into strips
small onion, sliced thin
2 t grated ginger
1/2 cup frozen peas
2 t lime juice
parsley for garnish, optional
rice, quinoa or some other grain, cooked
Mix the curry paste, coconut milk, chicken stock, fish sauce, brown sugar, and nut butter in a slow-cooker. Stir to blend. Add the chicken, red bell pepper, onion, and ginger. Cover and cook on high about 4 hours. If you’re going to to be out and about you could put this on low for about 6 hours.
About a half hour before you’re ready to eat, stir in the peas. The slow-cooker should be on high for this segment of the production. Last minute, stir in the lime juice. Serve over rice or whatever grain you’ve chosen.
The flavors in this soup are amazing.
Final notes … Don’t purchase lo-fat coconut milk. If you feel you must use it, and haven’t yet heard that fat is not the enemy, make your own lo-fat coconut milk. Just add water to regular coconut milk. That’s how lo-fat coconut milk is made.
And, in case you’re not aware, ginger bulbs can be kept in a small, ziplock bag in the freezer. When needed, retrieve the package (it’s in there somewhere!), leave it frozen, and grate the amount needed. Then put it back into the freezer until you need it again. Life is good!
Loveya – The Grandma
Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.