Coconut Curry Chicken and Vegetables in the Slow Cooker

Ingredients

• 1 tablespoon coconut oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 tablespoons red curry paste
• 1 can (13.5 ounces) coconut milk
• 1/2 cup chicken broth
• 1 teaspoon ground turmeric
• 1 teaspoon ground ginger
• 2 boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 red bell pepper, cut into 1-inch cubes
• 1 cup baby carrots
• 1/2 cup frozen peas
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste

Directions

1. Heat the coconut oil in a large skillet over medium-high heat. Add the onion and garlic and cook, stirring often, until the onion is softened, about 5 minutes.
2. Stir in the curry paste, coconut milk, chicken broth, turmeric, and ginger. Bring to a boil, reduce the heat to low, and simmer for 5 minutes.
3. Transfer the mixture to a slow cooker. Add the chicken, bell pepper, carrots, and peas. Cover and cook on low for 4 hours or until the chicken is cooked through and the vegetables are tender.
4. Stir in the cilantro, salt, and pepper. Serve over cooked rice or noodles.

Interesting Facts

• Curry paste is a blend of spices and herbs used in Indian and Southeast Asian cooking.
• Coconut milk is a thick, creamy liquid made from grating and blending the white flesh of mature coconuts.
• Slow cookers are a convenient way to make flavorful dishes with very little effort.