Happy Monday! I’m linking up with one of my favorite bloggers- Christy at Teaching Tales Along the Yellow Brick Road!
I’m sorry to say that I haven’t been very crafty lately, so I’ll have to link up with Tara at 4th Grade Frolics for Monday Made-It another week… 😛
For those of you that like Thai food and Crock Pots, you’ll love this recipe! The dish is Coconut Curry Chicken. Here is my finished product:
2 pounds of skinless, boneless chicken breasts, cut into cubes
half of a yellow onion, chopped
1 cup baby carrots, sliced in half
1 clove minced garlic
3 Tbsp of Pampered Chef Thai Red Curry Rub
1 can coconut milk
1 cup chicken broth
1 yellow bell pepper, chopped
1 zucchini, chopped
1 cup mushrooms, sliced
1 Tbsp cornstarch
- Cook chicken, onion, carrots, garlic, Curry Rub, coconut milk, and chicken broth on low for 4 hours, stirring occasionally.
- Add bell pepper, zucchini, and mushrooms to the slow cooker and cook for an additional 45 minutes.
- Stir in cornstarch to thicken sauce. Cook for an additional 15 minutes.
- Serve over Jasmine rice. Top with sliced avocado. Sprinkle with Curry Rub for additional spice/heat.
Also, don’t forget, my SECOND Mentor Sentence Unit sale will end today! Make sure to go grab it up! 🙂
|Click to visit the product at my TPT store!|