You don't need to wait for a special occasion or themed dinner party to sample a curry so delicious that you will be thinking about it for days afterward.
Put the recipe in your personal meal planner, gather the ingredients next time you are out food shopping and get on with it! 3 ingredients stand out that you may have to search for depending on where you live: coconut milk, red curry paste, and fish sauce.
Coconut milk is a creamy replacement for dairy in Paleo recipes, and you can either buy it in a can or make your own if you are avoiding food additives such as guar gum or sulfites. It only takes two simple ingredients: unsweetened shredded coconut and water.
Pour 4 cups of hot water, not boiling, over 3 cups of coconut in a blender. Allow it to sit for a few minutes as it rehydrates and softens. Blend on high for 1-2 minutes until the mixture becomes milky.
Next, pour the mixture into a nut bag and squeeze out as much "milk" as you can over a bowl. It will keep up to 4 days in the fridge, leaving you with enough to make a refreshing frozen coconut limeade to go along with the curry.
If you have kaffir lime leaves from previous forays in cooking Indian cuisine, feel free to toss one or two into the slow cooker as well for that extra-special flavor, you will find no place else.
Slow Cooker Curry Chicken Recipe
Serves: 4 Prep: 25 min Cook: 6 h
Ingredients
- 1 lb. chicken breast, boneless, skinless, cut into cubes
- 1 to 2 bell peppers, diced
- 2 cups butternut squash or sweet potato, diced
- 1 onion, diced
- 2 cups fresh kale, roughly chopped
- 1 ½ cups full-fat coconut milk
- ¼ cup red curry paste
- ¼ cup fresh pineapple juice
- 2 tbsp. fresh ginger, minced
- 4 garlic cloves, minced
- 2 tsp. fish sauce
- 1 to 2 dried chili peppers (optional)
- Sea salt and freshly ground black pepper
Preparation
- In a bowl, combine the coconut milk, curry paste, pineapple juice, ginger, garlic, and fish sauce and mix well.
- Add the chicken, bell pepper, butternut squash, and onion to a slow cooker.
- Pour the coconut milk mixture over the chicken; toss to coat and cover.
- Cook on low for 6 to 8 hours or on high for 4 hours.
- Add the kale to the slow cooker and gently mix; cook on high for another 10 to 12 minutes or until the kale is soft.
- Adjust seasoning and serve.
📖 Recipe
Slow Cooker Curry Chicken Recipe
Ingredients
- 1 lb. chicken breast boneless, skinless, cut into cubes
- 1 to 2 bell peppers diced
- 2 cups butternut squash or sweet potato diced
- 1 onion diced
- 2 cups fresh kale roughly chopped
- 1 ½ cups full-fat coconut milk
- ¼ cup red curry paste
- ¼ cup fresh pineapple juice
- 2 tbsp. fresh ginger minced
- 4 garlic cloves minced
- 2 tsp. fish sauce
- 1 to 2 dried chili peppers optional
- Sea salt and freshly ground black pepper
Instructions
- In a bowl, combine the coconut milk, curry paste, pineapple juice, ginger, garlic, and fish sauce and mix well.1 ½ cups full-fat coconut milk, ¼ cup red curry paste, ¼ cup fresh pineapple juice, 2 tbsp. fresh ginger, 4 garlic cloves, 2 tsp. fish sauce, 1 to 2 dried chili peppers
- Add the chicken, bell pepper, butternut squash, and onion to a slow cooker.1 lb. chicken breast, 1 to 2 bell peppers, 2 cups butternut squash or sweet potato, 1 onion
- Pour the coconut milk mixture over the chicken; toss to coat and cover.1 ½ cups full-fat coconut milk
- Cook on low for 6 to 8 hours or on high for 4 hours.
- Add the kale to the slow cooker and gently mix; cook on high for another 10 to 12 minutes or until the kale is soft.2 cups fresh kale
- Adjust seasoning and serve.Sea salt and freshly ground black pepper
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