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Prep Time: 30 Minutes Cook Time: 6 Minutes |
Ready In: 36 Minutes Servings: 6 |
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Using the crock pot is an easy trick to prepare the first part of this meal. Ingredients:
1/3 cup peanut butter |
398 ml coconut milk (14 oz) |
3 tablespoons soy sauce |
1 tablespoon ginger |
1 teaspoon garlic, chopped |
1 tablespoon red curry paste |
1 onion |
3 carrots |
1 large red pepper |
2 cups basmati rice |
3 cups water |
1/2 teaspoon salt |
butter |
1/2 cup fresh cilantro, chopped |
250 g snap peas (1/2 lb.) |
675 g chicken breasts (1 1/2 lbs) |
200 g mussels (7 oz) |
Directions:
1. Combine peanut butter, coconut milk, soy sauce, ginger, garlic and curry paste into the center crock of crock pot.
2. Stir to combine.
3. Finely chop onion, slice carrots into thin short sticks and sliver red pepper adding to crock pot as you cut.
4. Cover and cook at high 2-3 hours or low 5-6 hours.
5. About 25 minutes before dinner in a medium saucepan, bring water to a boil.
6. Add rice and salt.
7. Stir, cover saucepan and simmer over low heat for 15 minutes.
8. Remove from heat and let stand covered.
9. Fluff with a fork, add butter to taste.
10. Add cilantro and peas to crock pot.
11. Heat up BBQ or oven broiler and grill chicken until done .
12. Once chicken is done, wrap in foil to rest for a few minutes.
13. While chicken and rice are resting, place mussels in a small fry pan with lid.
14. Pour some of the curry sauce over mussels and heat at high heat until all the shells open.
15. Slice chicken, combine with mussels, veggies & serve over rice.
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