Primary Categories: [[01 - Recipes]] Secondary Categories: [[02 - Entrees]] Tags and Links: #recipe #slowcooker # [[Coconut Curry]] ## Ingredients * 1⅔ tbsp coconut oil * 1⅔ tbsp garlic * 1⅔ tbsp fresh ginger * 170 g / 6 oz red onions * 6⅔ tbsp thai red curry paste * 1⅔ tbsp fish sauce * 5 tbsp tamari sauce * 3⅓ tbsp coconut sugar or palm sugar * 200 ml / 7 fl oz vegetable broth (low sodium) * 270 g / 9½ oz peanut butter * 670 g / 23 oz coconut milk * 250 g / 8⅚ oz carrots * 930 g / 2.1 lb chicken breasts (or skinless thighs) * 1⅔ red bell peppers Olive oil spray * Lime * Peanuts * Red pepper flakes Rice * 83 g / 2.9 oz green onion * 1500 g / 3⅓ lb brown or white rice (cooked) * 130 ml / 4⅔ fl oz vegetable broth (low sodium) * 670 g / 23 oz purple cabbage (optional) * Fresh cilantro (coriander) ## Directions 1. Set a nonstick skillet on medium heat, and add coconut oil, garlic, ginger and onion. Cook for 2 minutes and be careful not to burn the garlic. 2. Add curry paste and cook for an additional minute. 3. Add the mixture to a slow cooker, then add rest of the ingredients except for the bell pepper. 4. Cook on high for 4 hours. After 3 hours, add the sliced bell pepper (or zucchini, squash or eggplant). 5. Spray the nonstick skillet with olive oil (or coconut oil), then add garlic and green onion. Cook for 2 minutes. 6. Add the veggie stock to the skillet, toss in the cooked rice, and mix everything together; allowing the mixture to integrate with the rice. 7. Stir the curry and season to taste with sea salt & pepper. 8. Garnish with Lime, Peanuts, and Red Pepper Flakes, and enjoy the curry with rice!