Chicken Curry and Cabbage

I hope everyone had a great Halloween! We sure did! Hubby and I love letting the kids go out and have fun one night! They are allowed to trick-or-treat but they are only allowed one or two pieces of candy. Then Halloween night the Candy Monster comes {leaves a couple $$ for a small toy} and takes all the candy {and throws it away!} and then that is the end of the candy.

Can you guess our costume???

That is right, COPS and Robbers with the Loot! I love Family costumes!!!

This week, I used up the last of our fresh CSA veggies. I still have prepped veggies in freezer for future meals {more to come}!

I love using my crockpot as much as possible. It just makes life easier with kids! Prep and Leave it!!! This time of the year, our crockpot just finds a new home on our counter. Here is a great new recipe, that I know will become a regular!

The Ingredients:

3 – 4 chicken breasts {thighs would be good, too}
1 or 2 cans of coconut milk
Curry paste – I use the paleo-friendly brand Thai House, and used about 3 tbsp of their Red Curry.
1 small yellow onion
1 medium red bell pepper
1 medium green bell pepper
1/2 head of cabbage. You could use more if you wanted to.

The Directions:

Turn your crock pot on before you start your prep, and get a head start.

Pour your coconut milk into your Crock Pot and add your curry paste. Make sure you stir until dissolved in the coconut milk.

Cut your chicken into 1″ cubes. Cut your red and green peppers and onion into similar 1″ cubes. Dump into pot and stir.

Cut your head of cabbage in half, and quarter the half you are going to use. Simply cut the wedges into thin strips and then break apart with your hands.

Add the cabbage to the top of your pot and again stir, trying to coat the cabbage with the coconut milk. It is fine if the cabbage is not submerged, it will cook down.

Cover and let cook on low for 4 hours.