Wow! I almost feel like it’s time for me to reintroduce myself it’s been so long! Needless to say it’s been a crazy few months that have kept me from regularly blogging. First I had surgery, then I went on a 3-week trip to Europe (more eats from Europe on the way soon, promise!), ran a half marathon, celebrated my first anniversary and then I moved across the country! Surprise!
Fresh Basil for Two is now coming to you from the beautifully green state of North Carolina! We just touched down Saturday and now finally have Internet up and running. My husband got a great new job here and luckily my freelance work and this blog can be done from anywhere so we jumped at the chance for a change of scenery! We’re very excited for our new adventure! So if you have tips on things to do and see in the triad area or North Carolina in general please let me know!
Here’s a photo from the gazebo at our apartment complex. Rough life, I know.
I’m pretty sure if you were to ask me what month it is, I would say February, because that’s the last time I had a normal, uneventful week. However, at some point in the last four months, I did manage to make a meal for the blog and take pictures. So while my kitchen here in Greensboro is currently a sea of boxes, paper and various scattered, unpacked dishes, I still have a recipe to share with you!
Now this recipe is perfect if your life is a little bit
crazy town hectic, like mine. But it’s a crockpot recipe, so I’m sure that you already new that would be the case!
This is a red curry sauce that only has 4 ingredients and is super easy to throw together in the morning. Add your chicken and set your crockpot to your preferred setting (or the one I recommend in the recipe) and come back about 20 minutes before you are going to eat up to add the rest of the goodies!
The tricky part of this recipe is toasting the almonds. Make sure and keep your heat on medium. You don’t want to scorch the almonds, just to bring them to a nice “toast.” It might seem odd not the use any oil, but really you shouldn’t. Make sure that your pan is one that can be heated dry.
Once you have added your almonds to the heated pan, make sure and continually turn the almonds with a wooden spoon. Do this until they get browned around the edges and have a nice smell. This should only take a few minutes.
BONUS TIP: Reserve the juice from your jar of pineapple and cook your brown rice in it for added flavor. I use a 1:1 ratio of water to pineapple juice. So if you cook your brown rice with 2 cups of water normally, just use 1 cup of both water and pineapple juice. Trust me, it’s delicious and turns normal brown rice into sticky sweet rice!
- 1 tsp red curry paste
- 1 c. coconut milk
- ½ tsp. chili powder
- ¼ tsp. nutmeg
- 2 chicken breasts
- 1 red bell pepper, chopped
- ½ chopped pineapple (you can use an 8-12 oz. can of crushed pineapple but I had rings on had and just cut them up myself)
- ¼ c. slivered almonds
- ¼ c. chopped green onion (the green part)
- In the morning mix together the coconut milk, curry paste, chili powder and nutmeg in your crock pot. Add chicken breast and stir to coat the chicken in the sauce. If you have a large crock pot (like I do) you may want to add a little bit extra coconut milk.
- Set your crock pot to low heat for 8 hours and let it be.
- Twenty minutes before you are ready to serve dinner, use a fork to shred the chicken in the crock pot.
- Chop up the bell pepper and pineapple and add to the crock pot.
- Chop up green onions and set aside.
- Heat a small skillet over medium heat. Once the skillet is heated, add the almonds. Do NOT add any oil. Toast the almonds, continually turning with a wooden spoon, until they are browned and aromatic. Remove from heat and set aside.
- Once crock pot is done, scoop up and serve over brown rice. Make sure to drizzle extra sauce and lots of pineapple and red pepper.
- Top with green onion and toasted almonds and enjoy!