SLOW COOKER CHICKEN AND VEGGIE GREEN CURRY

C claims that he was a masterchef before he met me. ok, I’m embellishing however he does say that courting me stunted his culinary boom. I must admit that that is proper.

SLOW COOKER CHICKEN AND VEGGIE GREEN CURRY

I suppose it would be difficult for me to date a person who also enjoyed cooking. I’m kind of a control-freak in terms of my kitchen (be aware the “my”) so two cooks seeking to navigate their way around would probable supply me a panic attack.

Fortunate for me C happily takes a step lower back and permits me to do my factor. This also means i will force him to smooth and do the dishes, two activities, which I couldn’t hate extra.

SLOW COOKER CHICKEN AND VEGGIE GREEN CURRY

INGREDIENTS
  • 2 boneless, skinless chicken breasts, cut into bite-sized pieces
  • 4 T green curry paste
  • 1 can lite coconut milk
  • 1 T tamari
  • 1 T rice wine vinegar
  • 2 tsp fresh grated ginger
  • 1/2 tsp red pepper flakes
  • 1 tsp sea salt
  • ground pepper, to taste
  • 1/2 yellow onion, chopped
  • 3 heads of baby bok choy, ends chopped off
  • 1 carrot, peeled and chopped
  • 1 bell pepper, chopped
  • juice, 1 lime

INSTRUCTIONS
  1. Combine curry paste, coconut milk, tamari, rice wine vinegar, grated ginger and spices in a huge bowl.
  2. Upload chicken and greens to a slow cooker or crock pot and coat with sauce.
  3. Prepare dinner on excessive for 3-4 hours (or until bird is cooked through) or 7-8 hours on low.
  4. Squeeze in lime juice.
  5. Serve on its very own or over rice.

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