Another meal that doesn’t require much in the way of effort, or of watching, or of thought, for those days when your supply of all three is directed elsewhere. This one is really easy, if you have a crockpot, and even easier if you also have a food processor.
1 or 2 pounds of cut-up chicken, depending upon how much chicken you’ve got and how many people you’re going to feed. Boneless chicken thighs are best for slow cooking.
1 large or 2 medium onions, finely chopped. This is where the food processor comes in. If you don’t have a food processor, chopping up the onion will take a couple of minutes longer.
1 jar Roland’s yellow curry paste.
1 can coconut milk (the kind for cooking, not the sweetened kind they sometimes sell to put into mixed drinks.)
Put the cut-up chicken, the chopped onion, and the curry paste into your slow cooker, and cook on high for 2-3 hours or on low for 5-6 hours.
Half an hour before you want to serve dinner, stir in the coconut milk.
Serve over rice, or with naan from the grocery store if your grocery store carries naan, or with whatever starch pleases you.