The last two weeks have left me exhausted. Between a sick child, being sick myself, plumbing issues, hail damage to our roof and just the daily realm of mommyhood–meal planning hasn’t been a top priority. Thankfully, because I typically plan our meals weeks in advance I always have things on hand to either whip up something simple or I have a casserole pre-made in the freezer ready to pop in the oven. I realize that life circumstances can often dictate our dinner choices and sometimes a trip through my favorite fast-food restaurant is the answer. However, I find that with a little planning it’s just as simple and truly more meaningful to have us gather around the dinner table with a healthy homecooked meal. Besides, on a single income we can’t afford for us to eat meals out every time we have a stressful day!
The following is a crock pot recipe that my superhero hubby and I adore. The spices from the curry paste and cilantro combined with the sweet flavor of coconut in the jasmine rice make our tastebuds quite happy. It also makes me happy to create something with bok choy in it. I feel fancy when I tell someone I had bok choy for dinner. I hope you try it and feel fancy too and as always I’d love to hear from you!
Sesame Red Curry Chicken with Bok Choy and Sweet Coconut Rice
You will need:
4 cups chopped bok choy
1 red bell pepper seeded and sliced
1 lb skinless, boneless chicken breast halves,
salt and ground black pepper
1/2 cup reduced sodium chicken broth
1/2 cup sake (rice wine)
2 teaspoons sesame oil
1 tablespoon minced fresh ginger
1 tablespoon red curry paste
1/4 cup flaked coconut
2 cups quick cooking jasmine rice
2 (14 oz) can light coconut milk
1/4 cup freshly chopped cilantro leaves, for garnish
Arrange bok choy and red pepper in bottom of slow cooker. Season 4 chicken breast halves all over with salt and black pepper and place on top of bok choy. In a small bowl, whisk together broth, sake, sesame oil, ginger and curry paste. Pour mixture over chicken. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.
In a small skillet toast flaked coconut on low heat until lightly toasted, about 5 to 8 minutes. To a medium saucepan, add rice and coconut milk and set pan over medium-high heat, bring to a simmer for 5 minutes. Remove from heat and let stand 5 minutes. Stir in toasted coconut.
Spoon rice onto a serving platter. Top with chicken, boy choy, bell peppers and sauce from slow cooker. Garnish with cilantro.
