Slow Cooker Red Curry
Sometimes inspiration comes to you when you least expect it; I was driving home from work thinking about what I had in the fridge that needed to be used and it dawned on me that I should make a curry. One of the most common complaints I hear from people doing their first Whole 30 challenge is that they get bored of eating the same thing over and over. Branching out with different spices can make the biggest difference in being able to eat the same ingredients over and over without having to break the bank. This thick curry was a great way to use the same vegetables in a different way. The nice thing about this curry is that it can be as spicy as you want it; if you do not want it spicy, skip the red pepper flakes. The tomato paste makes it so thick you do not need to eat it over thing, but you certainly can eat it over cauliflower rice or some mashed butternut squash. I have found that using a slow cooker is the best way to stretch my money and have multiple meals for days on end.
3 boneless, skinless chicken thighs, cubed into 1/2 chunks
1 1/2 cups coconut milk
3 tablespoons tomato paste
1 tablespoon red curry paste
1 teaspoon fresh ginger
3 garlic cloves, finely chopped
1 1/2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon red pepper flakes (optional, skip this if you do not want any heat)
1 teaspoon coriander
1/2 large white onion (or 1 small white onion), finely chopped
2 cups broccoli florets, chopped into bite sized chunks
1 cup green beans
1/2 cup snap peas
1 bay leaf
1 tablespoon coconut oil
In a large bowl, mix together the ginger, tomato paste, red curry paste, and coconut milk. Whisk together well and make sure there are no chunks. Once smooth, add the garlic, salt, pepper, coriander and red pepper flakes (if you want heat). Mix well and set aside.
Now it is time to prepare the vegetables. Chop the broccoli and green beans into bite sized chunks. Finely chop the onion. The snap peas can be left whole, or you can half them if you would like them to be smaller.
Heat a cast iron pan over high heat. While the pan is heating up, trim the excess fat off the chicken thighs and cut into 1/2 cubes.
Once the pan is hot, add a handful of the chicken at a time to sear the outside, do not crowd the pan with the chicken. You are not fully cooking the chicken, you just want to get a good sear to lock in the flavor on the outside. Cook in the pan for 1 minute then remove into a bowl. Continue until all the chicken is seared.
Get out your slow cooker and add all the vegetables and chicken. Pour the red curry sauce over the meat and vegetables and give it a good stir to coat everything. Add the bay leaf and cover it with a spoonful of the meat and vegetables.
Place the lid on the slow cooker and cook on high for 5-6 hours. Once cooked, serve by itself or over some cauliflower rice and enjoy!