Coconut Curry Chicken

This is such a great crockpot recipe! If you've ever been to a good Indian restaurant, you know how tender the meat is that they serve. The crockpot is the perfect way to get your meat that tender. I got this recipe from "Crockpot Girls" on Facebook. They just started their own website too called crockpotgirls.com, by the way.

Original recipe:

Coconut Curry Chicken

3 chicken breasts - chopped/cleaned

1/2 bag of frozen snow peas

1 can of coconut milk

2 tablespoons of green curry paste

4 tablespoons of brown sugar

1/2 tablespoon of black pepper

1/2 tablespoon of dried/chopped basil leaves

1 teaspoon garlic salt

Combine all ingredients in the crockpot except for the snow peas. Mix well. Cook on low for 6-8 hours. Add snow peas the last 30 minutes and stir. Serve over rice.

Here are my changes:

Omitted basil

Used a different type of curry paste. Couldn't find the green kind, but this brand was very tasty-

"Patak's Original Concentrated Curry Paste". I bought the mild version. I found it at Kroger.

Next time, I will buy the light coconut milk. The regular kind is very good but the lighter kind would have made this dish healthier.