Description
This Anti-Inflammatory Chicken Curry combines the bold flavors of curry spices with the health benefits of ingredients like garlic and coconut milk. Not only is it a tasty meal that will satisfy your taste buds, but it’s also packed with anti-inflammatory properties, making it a great option for those following a healing diet.
Ingredients
Units
Scale
- Yellow Onion, finely chopped
- 6 cloves minced Garlic
- 1 inch fresh Ginger, peeled and grated OR 4 frozen cubes
- 1 Lemongrass stalk, crushed and finely chopped OR 1 TBS paste
- 1/4 cup Thai red curry paste
- 2 TBS Fish sauce
- 2 cans (14 oz) Full fat coconut milk
- 1 and 1/2 TBS local, raw Honey
- 1 pound Boneless skinless chicken breasts or thighs chopped in bite sized pieces
- 2 cups Tuscan kale, roughly chopped, stems removed
- 2 Red Bell peppers, finely sliced
- 1 can Bamboo shoots, chopped in water
- 1/4 cup fresh Basil or cilantro, chopped (for garnish)
- Cooked rice or sweet potatoes for serving
Instructions
- In the bowl of your crockpot or Instantpot, combine the onion, garlic, ginger, lemongrass, curry paste, fish sauce, coconut milk, and honey. Whisk until well combined.
- Next, add 1 pound of chopped raw chicken, sliced bell peppers and bamboo shoots.
- Cook in a slow cooker for 8 hours on low or 4-6 on high. If using the Instapot, cook for 25 minutes on high pressure.
- After cooking has finished, add chopped kale and let it sit in the warm, covered pot until wilted/softened.
- Serve the curry over rice, cauliflower rice or with a side of sweet potatoes. Garnish with fresh basil, fresh cilantro and green onions for extra flavor.