Coconut Curry Chicken in the Slow Cooker
This is how we clean out the vegetable bin! You can add pretty much any veggies that you like to this red coconut curry. We've made this with shrimp instead of chicken, added apples, used spinach and zucchini... Have fun! Also, the seasoning quantities are on the "light" side. If you like your seasonings as we do, double them! It's the seasonings and coconut milk that make it. This can be served as a soup/stew, or with brown rice (our fave!), or quinoa.
Recipe Summary
Ingredients
6
Original recipe yields 6 servings
Directions
Cook's Note:
You can use shrimp, pork, or beef in this, in addition to other vegetables. Also, if you prefer firmer vegetables, put in all of your hard veggies first, and then about an hour before it's done, add your soft veggies.
Nutrition Facts
Per Serving:
415 calories; protein 20.2g; carbohydrates 16.5g; fat 32.6g; cholesterol 39mg; sodium 235.9mg.
Full Nutrition