I’ve been trying to introduce the girls to some new foods. I love Thai and they have enjoyed a Peanut Chicken dish at a Straits, so I thought I would give making Thai Peanut Chicken Curry at home. After all, they both love peanut butter and chicken, so how could they resist? Add to that I was getting ready to have surgery and knew that there would be many days that cooking a real dinner during the month of my Clean Eating Challenge would be a real challenge and I thought, Slow cooker! That’s the ticket. So I gathered up all my ingredients and put them in a freezer bag to be stored. The day we were ready for real food, I pulled it out and put it in the slow cooker. Add steamed rice and vegetables and dinner is served.
I started with a little over 1 lb of cooked chicken. I had picked up about 40 lbs of Zaycon chicken and now was a good time to put it to use. After thawing, I added it to my Fagor slow cooker/pressure cooker and cooked it so I could make quite a few meals, freeze them and still be able to recover from surgery and deal with the families busy schedule.
Thai Peanut Chicken Curry
1 lb cooked chicken (boneless/skinless)
1/2 cup chopped green onion
3/4 cup creamy peanut butter
1 cup chicken broth
1/4 cup soy sauce (we used Little Soya it’s gluten free)
1/4 cup chopped cilantro
3 tablespoons sugar
3 whole cloves garlic minced
1/2 teaspoon red pepper flakes
2 tablespoons lime juice
1/4 cup chopped peanuts (for before serving)
Place all but the red pepper flakes in the freezer bag. Seal and date. We used ours about 1 week after freezing.
To prepare Thai Peanut Chicken Curry recipe, let freezer bag thaw enough to pour it into the slow cooker. At this point I added 1/2 cup chicken broth and another 1/4 cup peanut butter to the frozen mixture and then placed on low for about 3 hours. (Cooking times vary depending on how small or large your slow cooker is and how full it is). Toss in your red peppers now and let it all cook.
What we got was this delicious looking bubbling, spicy, smooth, peanut chicken curry. (Pictured above) Topped with cocktail peanuts and served over steamed Basmati rice pictured below.
The kids don’t like vegetables obviously mixed in with their foods (sure I can get away with blending them in the blender but I wanted crispy, steamed vegetables. This is a blend of broccoli, carrots, red peppers and squash. It has some olive oil and garlic sprinkled on it and tossed together.
Quick, easy and delicious. Serves about 6-8 portions depending on size. If you need a few quick and easy meals that are also made without processed foods and that is tasty this is definitely one you are going to want to keep around. And, best of all make it for a friend who just had a baby, or surgery or who just needs a little heal for whatever reason. Ziploc freezer bags means you don’t have to worry about her bringing your pans or dishes back!