With the kids (Yes, R was the next one to be affected by the bugs) being sick, grocery shopping was not the top most priority this week. I mean what is the fun in grocery shopping when the other option is to bounce a cranky baby endlessly. As a result the only choice for dinner was to make something out of whatever was available in the pantry or takeout. I don’t particularly like take out (The food is never the right temperature). So expedition pantry it was.
After this little expedition I came to the conclusion that I must really like Trader Joe’s, for the amount of knick-knacks from Trader Joe’s I found, ranging from pasta to chocolates to sauces. I zeroed in on the Thai Red Curry Sauce and Trader Joes Thai Red Chili Paste. I have used the Thai Red Curry Sauce many a times to make Tofu Red Curry on the stove top. Today in the spirit of experimenting, I decided to replace the Tofu with Chicken to make Chicken Red Curry and use the slow cooker.
- 2 lbs chicken (boneless skinless chicken breast)
- 2 small onions
- 2 small zucchini
- 1 yellow bell pepper
- 1 red bell pepper
- 4 stalks celery
- 10-12 portobello mushrooms
- 1 Trader Joe’s Thai Red Curry sauce (if you don’t have this, you can use the Thai Red Curry paste and add 1 can of lite coconut milk)
- 2 tsp Trader Joe’s Thai Red Chili Paste (optional)
- Salt to taste
Cut the chicken and the vegetables in bite sized pieces and add to the slow cooker. Add the whole bottle of the Trader Joe’s Thai Red Curry sauce and 2 tsp of the Trader Joe’s Thai Red Chili Paste. Add the salt and mix and cook on high for 5-6 hours or on low for 7-8 hours.
It was lovely. I really cannot recommend the Trader Joe’s Thai Red Curry sauce enough. It is flavorful, light, and fragrant. And the most important thing I was able to make a very tasty dinner by using some help from the store, which beats take out any day in my books.