This week’s lunch was fantastic!
Despite the warming temperatures, I still busted out the crockpot for a simple and satisfying lunch.
And to make an already easy recipe, even easier, I went with the frozen veggies.
I threw everything into the crockpot…
And waited for the deliciousness.
Usually, I eat leftovers all week long and am less enthused by Friday. But not with this lunch!
I was more than happy to reheat my curry for the 4th day in a row and everyone made a comment about how amazing it smelled (for the 4th day in a row).
The BOY and I had a super fun Friday night date night at the tennis courts. After a long week, I am more than happy to collapse onto my couch with a glass of red wine and a few squares of dark chocolate.
Crockpot Green Chicken Curry
From Eat, Live, Run
1 small eggplant, peeled and diced
1 green bell pepper, diced
2 cups green beans, cut into 2 inch slices (or 1 bag of frozen green beans)
1 bag frozen butternut squash, cubed (not thawed)
1 yellow onion
2 tbsp fresh ginger, peeled and minced
1 lb boneless skinless chicken breasts, cut into bite sized pieces
1 13.5 oz can light coconut milk
3 tbsp green curry paste
1/2 tsp cayenne pepper
3/4 tsp salt
1 tsp fish sauce
1 tsp sugar
juice of 1 lime
In the Crockpot, place the diced eggplant, bell pepper, green beans, onion, ginger and chicken. In a small bowl, whisk together the coconut milk, cayenne pepper, green curry paste, sugar, fish sauce and salt. Pour this over the chicken mixture in the Crockpot.
Turn heat to high and cook for 3 hours. Right before serving, add the fresh lime juice. Serve over brown rice. And be prepared to share!
Freeze your leftovers.