(Easy) Thai Chicken Coconut Curry

Thai red curry paste is something I always buy and recommend you do too.
It’s a staple in Thai cuisine and is used in a wide range of dishes, from curries to soups and stews. It’s made by grinding together a variety of fresh herbs and spices, such as lemongrass, galangal, garlic, shallots, and chili peppers. The ingredients are blended together to create a smooth and fragrant paste that is spicy but more importantly full of flavor.
I generally use it in these Crock-pot Thai Red Curry Lentils, which are cous Steph’s favorite dish ever.

(Vegan) Crock-Pot Thai Red Curry Lentils

Guys, I have a brand new crock-pot.
I found it under the Christmas tree, all wrapped by Santa Claus. How awesome is that?
But let’s start from the beginning.
About a month ago my old crock-pot died an unnatural death (I won’t tell you how though).
Since that day I felt lost and alone.
You see, I use my crock-pot many many times a week. I make a bunch of things with it: chicken tikka masala, pulled pork, roasted red pepper sauce, bolognese sauce, just to name a few.
I consider it one of the best inventions ever. I can't fathom going through a winter without a crock-pot.
So imagine how I was feeling. Mike without slow cooker -> disaster.

(Vegan) Creamy Thai Butternut Squash Curry

I’ve confessed again and again that I’m just not the kind of person who likes to eat things repeatedly.
Sure, I make this chickpea tikka masala more than I’d like to admit and also this sweet potato hash happens way too frequently.
I tend to get bored of the same food easily.
And though humans are creatures of habit, when it comes to cooking I feel the need to explore the less familiar.
What’s worse than food monotony?
I dunno, I dunno.