We are to the time of year where we like comfort food, and to eat from what we have in the freezer and pantry.  Thai Chicken wouldn’t normally be what I would consider comfort food.  I came home from work one night and had the Thai Chicken ready to enjoy on top of rice.   When Jeff made it, he used our own chicken, sweet potatoes and sweet peppers.  The one thing it was missing though was fresh cilantro. 

 

Over the past several years I have fallen in love with the Thai flavors, so they are becoming a favorite.  Ten years ago I would not have tried it, and now I am willing to cook and go out for Thai food.  I believe a lot of that comes back to having food prepared with fresh ingredients. 

 

The were four different ways to cook it, the fast, slow, pressure cooker speedy and the slow cooker slow.  Jeff cooked with the slow cooker.  It was the first time we had cooked with edamame as well. 

Olivia wasn’t too sure what to think of the edamame.  I don’t think it is going to be a favorite of hers.

 

It was a tasty meal, and great to have another slow cooker meal. 

Another great recipe from Chef Michael Smiths Fast Flavours cook book.