Empty My Fridge
Meal Prep - Coconut Curry Chicken Slow Cooker Recipe
Ingredients
- Coconut oil1 tbsp
- Garlic · minced2 tbsp
- Onion · diced⅔ cups
- Ginger · paste minced1 tbsp
- Curry · paste4 tbsp
- Fish sauce1 tbsp
- Soy sauce3 tbsp
- Peanut butter⅔ cups
- Coconut milk1 can
- Coconut sugar2 tbsp
- Carrot · sliced1 cup
- Chicken breast1 ¼ lb
- Vegetable broth0.83 cups
- Bell pepper · chopped1
- Olive oil
- Scallion · chopped½ cups
- Cauliflower2 lb
- Cabbage · shredded4 cups
- Cilantro
- Lime
- Peanut · crushed
Instructions
- Heat a nonstick skillet over medium heat. Add the coconut oil, garlic, ginger and onion, and cook for 2 minutes, taking care not to burn the garlic.
- Add the curry paste and cook for another minute.
- Put the mixture into a slow cooker. Add all remaining ingredients except the bell pepper.
- Cook on high for 4 hours, adding the sliced bell pepper after 3 hours.
- Spray the skillet with olive oil. Add garlic and green onion and cook for 2 minutes, then add the cauliflower pearls.
- Add the broth to the skillet, stir, and cover so the steam softens the cauliflower.
- Stir the curry and season to taste with sea salt and pepper. Garnish and serve with the cauliflower rice.
Summarized from Fit Men Cook's video. Watch it for the details.
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