Ingredient: fire roasted diced tomatoes

Mexican Meatball Soup
February 21, 2020

Mexican Meatball Soup

I just got home from a long weekend at Disneyland. It was so much fun and the perfect temperature in southern California. We returned home to Idaho and I encountered 2 major problems! 1: It is FREEZING cold. 2: I am in dire need of …

Beef, Dinner, Freezer Meals, Instant Pot, Pork, Slow Cooker, Soups and Stews
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by ashleypacker
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Homestyle Chili
February 11, 2020

Homestyle Chili

Is anyone else feeling like winter is never going to end this year? The snow really is beautiful, but I am certainly ready to feel the warm rays of sunshine on my face. I am confident that I am not the only one feeling this …

Beef, Dinner, Instant Pot, Lunch, Slow Cooker, Soups and Stews
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by ashleypacker
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Chicken Coconut Curry
January 31, 2020

Chicken Coconut Curry

Print Recipe
 Chicken Coconut Curry
This coconut curry is creamy, delicious, healthy and best of all... made is a single pot. You could also easily swap out the chicken for shrimp or any other meat of your choice. As an added bonus, it is ready and on the table in about 30 minutes, so ditch the takeout, your family will be begging you to add this to the weekly menu!
Course Main Dish
Prep Time 5 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course Main Dish
Prep Time 5 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Heat the oil in a large Dutch oven or skillet. If you are using an Instant Pot for the recipe, you can use the "sauté" button and add the oil directly to the Instant Pot.
  2. Add the chicken, salt, pepper, ginger, cayenne pepper and coriander. Cook for about 5 minutes, or until the chicken is no longer pink.
  3. Add onion and garlic and cook until the garlic is fragrant and the onion is translucent. About 2 minutes.
  4. Add the curry powder, broth, coconut milk, diced tomatoes, tomato paste, sugar and parley. Stir to combine.
  5. If using a dutch oven, bring to a boil, then reduce heat, cover with a lid and simmer for about 20 minutes, stirring occasionally. Serve immediately over rice.
  6. If using an Instant Pot, lock and secure lid. Cook on high pressure for 10 minutes. Release pressure and serve immediately over rice.
  7. NOTE: If you wish for your curry sauce to be thicker, mix 2 Tbsp cornstarch with 2 Tbsp water, then add mixture to curry and simmer until thickened.
Dinner, Instant Pot, Lunch, Poultry
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by ashleypacker
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0 Comments