Weeknight dinners are a little hectic, amiright?!
Running kids around with volleyball practice and game nights, youth, and after school appointments….I often feel like providing a healthy dinner is a struggle.
My weeknight cooking style is all about big batches and freezing family sized and individual portions for a quick dinner or lunch, so I’ll start posting some of my family’s faves – all in big batch recipes of course, for extras.
Crockpot Chicken Coconut Curry:
4 lb chicken breasts or thighs (breasts cut in halves or thirds).
1 cup medium salsa (I like Kirkland organic).
1/3 cup natural peanut butter (or almond butter if allergic to peanut). And my condolences. ????
1 cup full fat coconut milk.
3 tbsp lime juice.
2 tbsp fresh grated ginger.
1 tbsp honey.
2-3 tbsp red Thai curry paste (depending how spicy you like it).
2-3 tbsp fish sauce (watch for no MSG on label).
Mix all sauce ingredients and pour over chicken in crockpot. Set for 8 hours on low. Go to work and run kids around.
In the last hour add vegetables and stir in to cover with sauce:
3-4 sliced carrots.
2 sliced peppers
3 cups snap peas
3 cups each broccoli and cauliflower florets.
Turn up to high for the last hour. Serve over rice or cauliflower rice, or my fave is over a bed of shredded napa cabbage and spinach. Or just as a plain ol’ bowl of stew!
Top with chopped cilantro, squeeze of fresh lime juice, a little extra hot sauce if you like ????, and peanuts.
This feeds a family of 4-5, 4-5 times. Win!