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Category: dinner

You can either make this in a slow cooker or you can cook the protein ahead of time and simmer it for 30-45 minutes on a stovetop range.

Ingredients:

  • 2 15oz cans coconut milk
  • 2 lbs chicken thighs or breasts
  • 2 tablespoons dried basil leaves
  • 2 teaspoons salt
  • 3/4 teaspoon pepper
  • 2 tablespoons yellow curry powder
  • 1 teaspoon chili powder
  • 1 large red onion, chopped
  • 8 cloves garlic, minced
  • 2 jalapenos, finely chopped (keep the seeds)
  • 1 cup chopped spinach
  • 3 full carrots, diced
  • 1 russet potato, diced
  • 1 bell pepper, diced

Directions for range:

  1. Cook all meat at least 75%. Brown the outsides lightly for a delicious texture in a cast iron.
  2. In large pot, add coconut milk and spices. Stir to combine and bring to a simmer.
  3. Dice all vegetables into small bite-sized pieces. Add vegetables slowly, starting with potatoes/root vegetables, and moving later to leafy vegetables.
  4. Cover and let simmer for 30-45 minutes, stirring every few minutes.

Directions for slow-cooker:

  1. Cook all meat in a skillet until about 50% cooked, browning the outsides.
  2. Add all ingredients to slow-cooker, stir to combine.
  3. Cook on high 4-5 hours, or on low 6-8 hours.

Source: http://thefoodcharlatan.com/2016/02/16/slow-cooker-basil-chicken-in-coconut-curry-sauce/

Tags: chicken / leftovers / asian-ish