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Slow Cooker Thai Curry Chicken with Ginger Pineapple Cocktail

Full Archive, In The Kitchen, Uncategorized

October 5, 2018

Katie & Tyler

Katie and Tyler first met while they were in in middle school.  It wasn’t until their final year of high school these two connected and began dating.    Marc and I are so excited to capture their upcoming wedding tomorrow at the beautiful Pavilion at Orchard Ridge Farms.  As for Katie and Tyler’s favorite foods, they include anything in the slow cooker and Thai food.  Marc and I are always looking for something easy to cook on busy weeknights with the kids and creating a recipe that included both of their favorites was a fun challenge.  Yes, we made slow cooker Thai curry chicken.  This even made Marc’s list of all-time favorite recipes that we have ever created.   We paired this spicy dish with a perfectly delicious refreshing ginger pineapple cocktail – complimenting all the complex flavors of our curry dish.  We hope you enjoy this yummy recipe and we are looking forward to sharing in your special day tomorrow.

See Full Recipe Below

Slow Cooker Thai Curry Chicken

14 oz coconut milk

14 oz water

4 tbsp Thai red curry paste

1 tbsp soy sauce

1 tbsp brown sugar

1 tbsp minced ginger

2 tsp fish sauce

3 minced garlic cloves

1 lb boneless skinless chicken breast

1/2 medium butternut squash cubed

1 medium yellow onion diced

1 jalapeno chopped

1 dried red chili pepper

2 cups chopped kale

1 avocado

1 bunch cilantro

Into slow cooker add coconut milk, water, red curry paste, soy sauce, brown sugar, ginger, fish sauce,garlic, chicken breast, butternut squash, yellow onion, jalapeno, and chili pepper.  Cook on high for 4 hours.  The last 30 minutes shred chicken and add diced kale.  Serve over jasmine rice.   Garnish with cilantro, sliced avocado, and fresh squeezed lemon juice.

Ginger Pineapple Cocktail

1 oz fresh pineapple

cilantro

1/2 lime wedge

fresh ginger slices

2 oz vodka

1 oz simple syrup

Muddle pineapple, cilantro, lime, and ginger into shaker.  Add ice, vodka, and simple syrup.  Shake.  Strain into ice filled collins glass.  Garnish with pineapple and lime wedge.

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