Paleo Crock Pot Red Curry Chicken
Author: 
Recipe type: Crock Pot
Cuisine: Paleo, Thai
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
I LOVE Thai food BUT I hate how when I go out to eat there are little Paleo versions of my fave authentic dishes available. I decided to take matters into my own hands and make my very own Paleo Red Curry dish. I was very impressed with the results of my Paleo Crock Pot Red Curry Chicken dish that it got me thinking maybe my roots are not all Cuban and Spanish after all.
Ingredients
  • 3lbs of chicken breasts, fat and skins cut off (about 4 breasts)
  • 3 tablespoons of Thai red curry paste
  • lime zest of 1 lime (about ½ a teaspoon of zest)
  • juice of the same lime you zested
  • 1 can (15 oz) of coconut milk
  • ¼ cup of almond butter
  • 2 cups of fresh pea pods, stem removed
  • 1 poblano pepper, deseeded and chopped (about ⅓ cup)
  • 2 bell peppers of your choice, deseeded and chopped (I used yellow and orange)
  • salt and pepper to taste
  • Toppings for serving: cilantro, lime slices, and chopped cashews for garnishing
Instructions
  1. Cut off the fat and clean all your chicken. I am the chicken fat nazie. Anything "white" on my chicken I cut off!
  2. Season with salt and pepper on both sides of your chicken and place chicken on the bottom of the crock pot.
  3. Add the zest of 1 lime and squeeze the lime juice over all the chicken.
  4. Chop your poblano pepper and top over your seasoned chicken.
  5. Destem your fresh pea pods and dump over poblano pepper and chicken.
  6. It is time to make your yummy red curry in a hurry sauce. Add the 1 can of coconut milk, ¼ cup of almond butter and the 3 tablespoons of red curry paste into a mixing bowl and whisk until smooth.
  7. Cook on low for 6-7 hours. Since I cooked this meal over the weekend and I was home, at the 5 hour mark I added my sliced peppers and cooked it for another 2 hours. I added these later because I don't like my peppers soggy. If you are preparing this dish in the morning and will be out all day, have no worries. The peppers will survive I just prefer mine crunchy. Another trick is cutting the peppers thick so they don't get too mushy if you are cooking them all day.
  8. When you are 20 minutes from serving, steam 1 bag of cauliflower and "rice" it in a food processor to make your no grain cauliflower rice. I served my curry in a bowl and plopped in some cauliflower rice and mixed it in to eat it.
  9. I served my Paleo Crock Pot Red Curry Chicken with fresh cilantro and chopped cashews. You can also serve lime wedges or any other nut you prefer.
  10. Enjoy!
Recipe by Our Full Plate at http://ourfullplate.com/recipes/paleo-red-curry-chicken/