Tonight’s dinner….

I wanted to give an evaluation on tonight’s dinner ….. tonight I made the Crockpot Thai Curry recipe from A Year of Crockpotting and wanted to share our family’s opinions on the dish.

First of all, changes that I made…… these were minimal this time around (and Serina, if you are reading this…I know, amazing! I didn’t make any major changes)

I substituted 1 small acorn squash for the sweet potato because I had acorn squash in the fridge from my CSA and I didn’t have any sweet potatoes (they aren’t in season here where I live, and I’m trying really really hard to stick to locally grown, in season produce). And I didn’t have any red bell peppers, so I did two green peppers. Other than that, I didn’t substitute anything. Now because Stephanie didn’t have the ginger in the list of ingredients, I forgot to put it into the dish also, so don’t forget it because I really think it would add to the richness of this dish. The other thing that was a minor change was I didn’t have chicken thighs, I had boneless/skinless breasts, so that’s what I used.

Ok, now onto our evaluations…..

in my 7 quart crockpot, having started with frozen chicken breasts and following all of the instructions exactly, this cooked on HIGH for 4 hours and was good. Like I normally find with cooking chicken breasts in the crockpot that they got kind of dry. So next time I will definitely plan on doing thighs.

The quotes from my family when I asked if they liked this dish were….”Yes, I loved it!”…pretty much unanimously. r found it a little too spicy, but she has a young palate, with fresh new tastebuds…..the rest of the family didn’t think it too spicy. When I asked if they wanted me to make it again, again it was unanimous “yes’s”….in fact r answered “yes, yes, a million times yes!”

When I served it, I served it over buckwheat soba because I was out of rice….5 out of the 6 family members said they would have liked it better over rice than the noodles. So next time I will serve it over brown basmati or brown jasmine rice.

The only thing that I will do differently with this recipe next time is to increase the veggies, use thighs instead of breasts, and to make sure I include the ginger (I’m actually going to highlight that on the recipe so that I don’t forget next time).

Overall I would give this recipe a 9 out of 10 rating. VERY VERY good! And a definite repeat recipe! Great job Stephanie (and Rachael Ray kitchen chefs!)…..this is definitely a winner! Thanks!