Tasty Tuesday - Tasty Crockpot Curry

Can't beat crockpot meals for busy days. In fact, if you've got an easy crockpot meal you love, could you please post it or email me? ...because I need more crockpot recipes!

This is a yummy curry dish, that's a little spicy, and is really easy to modify to match your tastes and what you have on hand. I've made it with shrimp and chicken. I also think you can change around the veggies and put in whatever's handy or sounds good to you.

Oh! Another great thing about the recipe, it's light!

Crockpot Curry

4 boneless skinless chicken breasts
1 1/4 t. salt
1 can (14oz.) light coconut milk
1 t. curry powder
1/2 t. ground turmeric
1/2 t. cayenne pepper
3 green onions, sliced, divided
3 T. cornstarch
2 T. cold water
1 T. lime juice
3 cups hot cooked rice
1 can (8 oz.) bamboo shoots, drained
1 c. enoki mushrooms (or whatever you have)
1 1/2 c. snow peas

Sprinkle chicken with salt. Brown chicken on both sides in a large non-stick skillet coated with cooking spray. (I think this step is optional.) Place in crockpot.

Combine coconut milk, curry, turmeric, and cayenne pepper; pour over chicken. Sprinkle with half the onions, the mushrooms, and bamboo shoots. Cover and cook on low for 3 1/2 to 4 1/2 hours, or until chicken is tender.

Combine cornstarch and water until smooth; stir into crockpot. Add the snow peas to the crockpot. (Taste now for salt, and season to taste.) Cover and cook on high for 30 minutes or until sauce is thickened. Stir in lime juice just before serving.

Serve chicken and sauce over rice, sprinkled with remaining green onions.

Enjoy!