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When the weather outside warms up, the kitchen may be a terrible place to be. There are a number of things that you can do however, when it comes to cooking a great home made meal which does not require traditional stove top or oven cooking. Learn how to use some of those lower heat generating equipment in your own kitchen, such as the crock pot, to be able to truly beat the summer heat and keep your cool when preparing a wonderful hot meal for friends and family.

So, how can crock pot cooking help beat the heat? In other words, that the crock pot in and of itself puts off a lot less heat compared to cooking compared to an oven or stove top. Here is the very first and maybe the very best reason to utilize the crock pot on your summer meal planning. You should also think about the fact that by not heating the house by using your stove or oven you are also preventing your air conditioning (or additional heating systems ) from working overtime so as to compensate for the extra heat which other cooking methods introduce.

This makes crock pot cooking a win-win scenario as the expenses involved with operating a crock pot are far less than the costs involved in managing a stove or oven in general. Whether electric or gas, your stove and oven tend to be serious energy hogs. Add to this the fact that you’re not increasing the warmth in your house by traditional way of cooking and you are using even less energy.

The reality is that the crock pot ought to be one of the best loved and most frequently utilized cooking methods if it’s possible to manage it. In regards to cooking with a crock pot, the options are nearly limitless.

Benefits of Crock Pot Cooking

In addition to the cost benefits mentioned above when it comes to crock pot cooking there are many other advantages which are worth mentioning. First of all, the bulk of the work entailed with crock pot cooking takes place early in the day when you’re refreshed instead of at the conclusion of a frantic work or play day. This usually means that you’re less likely to forget an ingredient or make different mistakes which often occur as we prepare a dinner when we are tired in the activities of our day.

Secondly, many great crock pot recipes incorporate the vegetables that guarantee we are getting the nutrients that we need. So often, when preparing a meal at the last minute, vegetables and other side dishes have been made in favor of expedience. Crock pot cooking many cases is a meal in 1 dish.

One other great reason to use a crock pot for the summertime cooking is the ease of clean up. Unlike vegetables and pans, most crock pot meals are created in 1 dish. This means that there won’t be mountains of dishes to be hand cleaned or packed to the dishwasher (or in case you are like me-both) later. It is possible to spend less time cleaning as you spent time slaving over a hot stove. Oh wait! Make that time slaving over a hot cooker. After clean up is complete you can contact enjoying the sunshine set, pursuing the lightening bugs with your little ones, or waiting for the very first superstar.

While there will never be a 1 size fits all best cooking procedure, crock pot cooking comes very close. When you have a crock pot gathering dust somewhere in the rear of your pantry it is the right time to get it out, dust off, and dig up some fantastic summer crock pot cooking recipes.

We hope you got insight from reading it, now let’s go back to thai chicken green curry recipe. To cook thai chicken green curry you only need 12 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Thai chicken green curry:

1. Take 2 tbsps olive oil
2. Use 400 ml coconut cream
3. Prepare 3 tbsps thai green curry paste
4. Prepare 1 cup chicken stock
5. You need 1 brinjal cut in half thai
6. Use 6 - 8 baby corns
7. You need 500 g chicken boneless skinless thighs
8. Provide 1 red chili sliced
9. Provide 5 - 6 lime kafir leaves
10. Take 3 - 4 thai basil leaves
11. Prepare 1 tbsp fish sauce
12. Prepare 1 tbsp brown sugar

Instructions to make Thai chicken green curry:

1. In a pan add olive oil and add 1/2 cup of coconut cream. When it dries up and oil seperates add the curry paste and saute.
2. When oil seperates add chicken and saute. Add the stock, remaining coconut cream, sugar, fish sauce, brinjal and kafir lime leaves.
3. Let it cook for 10 minutes. Add the baby corns and basil leaves. Let it cook on low flame for 2 minutes until a little oil comes on top. Garnish with sliced red chili and serve with steamed rice.

Note: Although this is a Thai green curry chicken recipe, you can substitute the chicken with other ingredients by following the same method. Now pour the remaining coconut milk and the chicken stock into. If you love Thai food, I am sure you know Thai curries, named after the color of the curry paste used to make the curry, for examples: red curry and yellow curry. There are also Panang curry, Jungle curry, Massamam curry, etc. To make this Thai green chicken curry, you'll first need to sauté the onion until softened.

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