I know I keep going on and on about how each and every recipe is so wonderful and blah, blah, blah, but they really are! It’s been a couple weeks since I’ve used my slow cooker, which for me is like years. I usually make at least one meal in there a week so it’s probably been feeling neglected.
That’s where today’s recipe comes in, nice and slow cookery. Is there anything quite as satisfying as coming home to a hot meal? Maybe going to bed on freshly cleaned sheets, but that’s about it. It’s a heart warming happiness that makes the rest of the world seem like a better place. At least, I think so. So you can imagine my satisfaction when I came home and this was perfect smelling and ready for some eating.
I love this soup, but I really want to make it a little spicier, and I would if I were making it for myself. My husband is afraid of anything spicy and sometimes even gets it in his head that things are spicy when they are not. In his defence, I have been slowly trying to get him to eat spicy foods by adding them into meals here and there so the trust level around this is pretty low. I actually am sorry for the time I put green chillies in chicken enchiladas and guilted him into eating them because, “I worked so hard on this recipe. Don’t you like it?” So, I understand his hesitation when it comes to these types of dishes. He assumes that there will be spice in anything that has curry in it. That’s why I used a mild curry (unfortunately). You should use a spicy curry, I’m sure it would give this recipe a nice kick.
Alright, let’s get started!
- 2 chicken breasts
- 2 tablespoons mild curry paste (but you should use red curry paste!)
- 2 tablespoons seafood sauce
- 2 tablespoons peanut butter
- 1 tablespoon ginger puree
- 1 tablespoon minced garlic
- 2 tablespoons brown sugar
- 2 cups chicken broth
- 1 12 oz can of coconut milk
- 2 cups sliced mushrooms
- 1 ½ small onions, sliced
- 1 red bell pepper cut into strips
- 1 tablespoon lime juice
- Jasmine or basmati rice
- Put curry paste, seafood sauce, peanut butter, ginger, garlic, brown sugar, chicken broth and onions into your slower cooker and mix ’em all up until combined.
- Add chicken on top and cook for 4 hours on high or 6 hours on low (again, the slow cooker is great because you can leave it in there for longer if you are at work).
- Take that chicken out, shred it with 2 forks and put it back in. Add mushrooms, red pepper, lime juice and coconut milk and cook for another 30 minutes.
- While that’s finishing up, cook your rice according to the package instructions.
- Dish out your delicious soup and add some rice to the bowl.
How freaking easy was that?!
Don’t add the coconut milk at the beginning of the process because it will separate and get gross and clumpy. Also, I like my red peppers a little crispier, so I add them at the end with the coconut milk but you could add these (and the mushrooms) at the beginning if you like.
Don’t add the rice to the whole soup. As it sits (because you will likely have leftovers) it will turn your soup into a mushy mess. Only add the rice to the soup right before you eat it.