Slow Cooker Thai Curry with Basmati Rice and Snap Peas

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Preparation time:
Cooking time:
Yield: 6

In the morning…
Combine peanut butter, coconut milk, soy sauce, ginger, garlic and curry paste into the center crock of crock pot.
Stir to combine.
Finely chop onion, slice carrots into thin short sticks and sliver red pepper adding to crock pot as you cut.
Cover and cook at high 2-3 hours or low 5-6 hours.
About 25 minutes before dinner…
Combine rice and water in a large microwave safe pot with lid.
Cover and cook at high 10 minutes, then medium 10 minutes.
Add cilantro and possibly peas to curry sauce (see note).
Fresh snap peas are a great starter for kids to eat when they are hungry. They are crunchy and sweet. Once they start getting used to those, you may be able to add the frozen peas to the recipe. Meanwhile heat up BBQ or oven broiler…
Grill chicken until done (180º F inside).
Once chicken is done, wrap in foil to rest for a few minutes.
While chicken and rice are resting…
Place mussels in a small fry pan with lid.
Pour the curry sauce over mussels and heat at high heat until all the shells open.
(Remember to store your fresh mussels in salted cold water…preferably sea salt. The mussels open slightly and unwanted sand comes out.)