Members Only Recipe!

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It is baseball season right now for my son and that means practice or games nearly every night of the week and all of them are at 6pm which is smack dab in the middle of our normal dinner time.  This means that I do a lot of crockpot meals this time of the year.  I made this meal up last night and it was so good!  It has a ton of flavor, but it isn’t spicy and so my kids at it up.  My husband told me that next to my Beef and Barley soup recipe, this is one of the best recipes I’ve ever made.  Plus, it is only 195 calories and 18.5g of protein per serving.  You could omit the chicken and make this a vegetarian meal or make it in advance and freeze it for a great freezer meal option.  All these ingredients cost me around $15 and this will be enough for 2-3 meals for us.

Red Curry Chicken

Servings: 8-10
Serving Size: appx 1.5 cups.

Ingredients:
(1) 4oz jar of red curry paste
(2) 14 oz cans of lite coconut milk
48 oz (4 cups) chicken broth
4 Tbsp. PB2 (or you can use 2 Tbsp peanut butter, your dish will just have a slightly higher calorie count)
Juice of two limes
2 tsp ground ginger powder
4 carrots, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 – 1/3 cup chopped fresh basil
1-1.5 lbs sliced mushrooms
(1) 8oz can bamboo shoots (two are shown in the picture, but I only actually use one)
(1) 8oz can water chestnuts (optional)
(5) 6oz boneless, skinless chicken breasts (trimmed of any fat and cut into appx 1″ chunks)
Salt and pepper to taste
1/8 tsp red pepper flakes (optional)

Directions:

Most of the ingredients I used (most everything can be found at Walmart).

Most of the ingredients I used (most everything can be found at Walmart).

I ended up not using the squash or zucchini (crockpot was getting too full), subbed PB2 for peanut butter and also added ginger powder.

I ended up not using the squash or zucchini (crockpot was getting too full), subbed PB2 for peanut butter and also added ginger powder.


Add the red curry paste, coconut milk, chicken broth, PB2 (or peanut butter), lime juice, and ginger powder to your crockpot and whisk all the ingredients together until no there are no clumps.

Curry and PB2 whisked together with coconut milk and chicken broth.

Curry and PB2 whisked together with coconut milk and chicken broth.

Then add your fresh basil (if you can find thai basil that will taste even better, but it’s tough to find at most grocery stores), pepper, carrots, mushrooms, bamboo shoots and water chestnuts.
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I cut my carrots into thirds, and then quartered each of those pieces.  You could even shred the carrots if you were feeling extra ambitious.

I cut my carrots into thirds, and then quartered each of those pieces. You could even shred the carrots if you were feeling extra ambitious.

Processed with RookieDo a taste test before you add the chicken to make sure you have the flavor you want.  If you like your curry a little spicy then you can add a few red pepper flakes, but a little goes a long way so don’t add too many.  If you have some time you can let all these ingredients cook on high for a while before you add the chicken, or you can add your chicken right now.  The longer you let the flavors simmer the stronger they will be, the bamboo shoots especially soak in a lot of the flavor and taste so good the longer they simmer.  Once you add the chicken you will want to cook on high for 2-3 hours or low for 4-5 hours.  Your crockpot will probably be full to the brim like mine was!

Serve over basmati rice or brown rice (whichever you prefer) and garnish with fresh basil leaves and additional lime wedges if you want.

Nutritional Information for just the curry (using PB2 not peanut butter):
Calories: 195
Fat: 8g
Carbs: 9.5g
Protein: 18.5g

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I hope you like it as much as we did!  Leave a comment below and let me know what you think!

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