Attempt One of Slow Cooker Coconut Chicken Curry

I love Thai Chicken Curry and have been attempting to create or find a recipe for it.  In Germany it was a little difficult sometimes because it was hard to find the curry paste and curry powder just didn't quite work.  I finally found some here and decided it was time to try to make it, again.  Well, it tasted just ok and wasn't really like the chicken curry I was trying to recreate.  I'll add the recipe on here just because someone else might find it good or it might be a good starting point for a recipe in the future. 

Ingredients

1 13.66 oz can lite coconut milk
3 tablespoons red curry paste
2 tablespoons chili powder
2 tablespoons minced garlic
8 oz boneless, skinless chicken breast
1 cup chopped celery
1 medium potato, chopped
1 cup chopped onions
1 cup chopped bell peppers
4 cups cooked rice

 

Mix the coconut milk, water, curry paste, chili powder, and garlic in a bowl. Put the veggies and chicken in a slow cooker and pour the coconut milk mixture over it. Cook on low for eight hours.  Thirty minutes before serving, cut the chicken breast into bite sized chunks or shred it.  Serve over rice.

 

Nutritional Info

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 422.9

• Total Fat: 5.4 g
• Cholesterol: 32.5 mg
• Sodium: 514.7 mg
• Total Carbs: 73.0 g
• Dietary Fiber: 5.4 g
• Protein: 20.6 g

 

Stuffed Pepper Bowl

The husband and I both like stuffed peppers, I just don't like the fuss that comes with making them.  So I thought I'd try to find an easier way to have the flavors from a stuffed pepper in a easier to make form.  This is what I came up with.  I could see this being great when you have left over rice or you could make twice the amount of rice called for and use the leftovers the next day to make fried rice.  I like to add some garlic powder and onion powder to the rice while it's cooking.  It gives it just a little more flavor without extra calories or sodium.

 

Ingredients

2 cups cooked rice
1/2 pound extra lean ground beef
3 cloves of garlic
1 cup chopped onions
2 red peppers, diced
1 can no sodium diced tomatoes
1 tablespoon basil

 

Directions

In a large pan, cook the ground beef, onions and garlic. Add the red peppers and cook for three minutes or until slightly softened. Add the can of tomatoes, rice and basil. Cook for a few more minutes, until most of the liquid has been cooked off.

 

 

Nutritional Info

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 316.4

• Total Fat: 12.7 g
• Cholesterol: 40.1 mg
• Sodium: 657.9 mg
• Total Carbs: 35.9 g
• Dietary Fiber: 6.5 g
• Protein: 15.3 g