Both of these are from, you guessed it, Make It Fast, Cook It Slow, by Stephanie O’Dea. The Thai curry needed a lot more salt and spice than called for, so I changed that here.
I’d make both of these again, particularly the pot roast. Holy crap, that was good.
Thai Chicken Curry
- 1 (14oz.) can coconut milk
- 3T soy sauce
- 1T brown sugar
- 3T Thai green curry paste
- 1T fish sauce
- Grated ginger, to taste
- 3 garlic cloves, minced
- 6 boneless, skinless chicken thighs
- 1 onion, chopped
- 2 green bell peppers, seeded and chopped
- 1/2 eggplant, chopped
- 10 mushrooms, chopped
- 1-2 jalapeños, seeded and chopped
- Salt and pepper, to taste
Combine sauce ingredients (through garlic) in crockpot. Taste and add more curry paste if you think it needs it. Add chicken pieces, turning to coat. Add veggies on top. Sprinkle with salt and pepper, if you want. Cover and cook on low for 6-8 hours.
Serve with lime wedges and cilantro on cooked rice.
3-Packet Pot Roast
Note: normally I wouldn’t even call this a recipe, but it was so good that I had to share.
- 1 (3-4lb.) chuck roast, trimmed
- 1 packet salad dressing mix (I used Good Seasons Balsamic Vinaigrette mix)
- 1 packet Italian salad dressing mix (again, Good Seasons to the rescue)
- 1 packet McCormick Grill Mates Peppercorn & Garlic (note: I couldn’t find this for the life of me, so I used 2T of McCormick Grill Mates Roasted Garlic & Herb that comes in a little bottle)
- 3C water
Place roast in crockpot. Combine seasonings and sprinkle on all sides of meat. Add 1C water. It won’t look like enough and you’ll think, “Well, shit, this isn’t right,” but stop that self-doubt and trust me. Cover and cook on low for 8 hours.
A half hour before you want to eat, add 2C warm water to the crock and raise temperature to high. The meat only needs 1C of water to cook, but you will die of sodium poisoning if you try to eat it like that. Adding two more cups of water makes a super tasty gravy that was perfectly salty.
Serve over mashed potatoes.