Slow Cooker Thai Chicken Curry
/Get out of your weeknight rut and rock your immunity with this flavor-packed curry. Featuring immune-resilience builders like ginger, garlic and turmeric, this dish is a perfect defense against cold and flu season. Adding fresh veggies and cilantro at the end adds bright texture and color for a beautiful as well nourishing meal.
Note: You can sub in a thick white fish like cod or haddock for the chicken and reduce cooking time or omit chicken entirely and use vegetable broth for a vegan option.
Serves: 6-8
Ingredients
2 lbs. boneless chicken thighs
1 large onion, chopped
2 large sweet potatoes, peeled and cut into 1-inch chunks
4 cloves garlic, minced
2 tbsp. ginger, minced (or grated on a microplaner)
2 tbsp. green curry sauce (Thai Kitchen)
1 tbsp. turmeric
1 tbsp. fish sauce (I like Red Boat)
3 cups chicken broth (or chicken bone broth)
1 cup water
1 15 oz can. chick peas, drained and rinsed
2 large orange or red peppers, cut into chunks
1 bunch of kale, Chiffonade (fancy for cut into long, thin ribbons)
1 15 oz. can coconut milk, full-fat
1/4 cup cilantro, minced
1/4 cup cashews
1 lime, cut into wedges
Instructions
Add ingredients through water to the crock pot and set on high.
Cook for 5-6 hours until chicken is cooked through. Juices run clear if you test a piece.
Half-hour before serving, add pepper, kale, chickpeas and coconut milk to crock pot and heat on low for 30 minutes.
Serve over rice or greens and sprinkle with lime juice, cashews and cilantro.
