Monday, February 23, 2015

Crock Pot Thai Chicken Satay With Peanut Sauce

Special note about all crock pot recipes—Cooking with a crock pot is a fun and easy way to prepare endless varieties of delicious meals.  It is also more healthy than many alternate cooking methods.    Contrary to common assumptions, the crock pot IS NOT just for soups, stews or roasts.   There are amazingly creative people out there who have come up with very clever ways to cook almost anything in one single crock pot, all at the same time.  Everything from “steak and baked potatoes with corn on the cob”, to lasagna, to sweet and sour pork, to excellent taco fillings.  You can also pick a few dinner recipes, put all the RAW ingredients in a gallon freezer back, seal out the air and freeze them so you can toss them in the crock pot any day of the week. 

Crock Pot Thai Chicken Satay With Peanut Sauce

2lbs boneless, skinless chicken
¼ cup sweetened condensed milk
½ cup chopped fresh lemon grass
3 tablespoons soy sauce
4 teaspoons curry paste (4 tsp curry powder mixed with enough water to make a thick paste)
Salt and pepper to taste
1 tablespoon sugar
½ cup chunky peanut butter
1/2 can (13.5oz.) coconut milk

1.  Place all ingredients in your crock pot (except the coconut milk).  Blend well.  Cook on low for 4 to 6 hours.  
2.  During last hour, add coconut milk (you can also add a vegetable such as brocoli at this time).   Serve.  

TIP:  You can serve this dish over rice, rice noodles, or regular noodles. 

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