I’m up to over 3,000 unique views- much better than I dreamed I’d do in my first month! I give most of the credit to my self-promotion on Chowstalker, Dessertstalker, and Modern Paleo. And my SCOBYs(link) are finding new, loving homes!
This is the summer of “quick and easy” from now on. I’m totally loving my crockpot at the moment- I can throw something together at night, refrigerate the base, set it to “low” in the morning, and come home to a hot, hearty meal before heading off to visit this sweet girl…
She’s mine now, at least for a few months. I went trail riding with a friend a few times this spring and was again stricken by the “horse bug” I’d suffered most of my teenage years. Riding has always been super-Zen for me, quiet and mind-clearing like yoga but without the “mental grumping” that usually infiltrates the first 20 or so minutes of my practice. I’ve been “fur-deprived” since starting college in ‘04 – my apartments have never been cat friendly and always too small for a dog- now I’m surrounded by ponies and cats and dogs and goats and bunnies (Oh My!).
Anywho- on to the recipe. Thai food is SO GOOD in the hot summer months, especially cold leftovers! After I recreated MY go-to-Thai restaurant dish I figured I’d try my boyfriend’s- and, we both agree- it was amazing over zucchini noodles (me) and rice (him). Better still, it’s cooked in the crock pot so the only prep work is washing/ chopping veggies and meat.
Crockpot Thai Red Curry
Raspberry & Coconut
Ingredients:
Sauce:
1 can coconut milk
1 T. Red curry paste
1 t. tamari or soy sauce
1 t. garlic
1 t. fish sauce
1 t. palm sugar, honey, or brown sugar
1 lb. raw chicken or pork, sliced into thin strips
A mix of your desired veggies:
“Slow” cooking veggies, such as:
Peppers
Onions
Eggplant
Cabbage
sweet potatoes
Hot chili peppers
“Fast” cooking veggies, such as:
Mushrooms
Snap peas
Asparagus
Fresh basil (I’d recommend this!)
Mix sauce in small bowl and add to the crockpot base. Add meat and “slow cooking” veggies, toss to coat, and layer “quick cooking” veggies over that. Cover and allow to marinate overnight, then, in the morning, set to low and cook 7-9 hours while you get on with your life.
Raspberry & Coconut 