Thai Chicken Curry

Store-bought curry paste is a great time saver. Its wide range of spices and seasonings makes it a solid foundation for a good curry. You can find it in the Asian section of most grocery stores or in an Asian market. Be sure to read the label to make sure there aren’t any undesirable ingredients in there!

Prep time 20 minutes
Serves 6

2 medium zucchini, cut into 1-inch (2.5 cm) pieces
3 large carrots, peeled and cut into 1-inch (2.5 cm) pieces
1 large sweet potato or 2 medium Yukon gold potatoes, cut into 1-inch (2.5 cm) pieces
3 tablespoons (42 g) coconut oil, divided
3 large boneless, skinless chicken breasts
Sea salt
1 large onion, diced
11/2-inch (3.5 cm) knob of fresh ginger, minced
1 to 2 tablespoons red or green curry paste
1 14-ounce (400 ml) can full-fat coconut milk
1 lime, zested and juiced
2 tablespoons (38 g) fish sauce
1 teaspoon sea salt
1 bunch fresh basil, thinly sliced
Cauliflower Rice (shown here and here) or Squash Noodles, for serving

1 Place chopped zucchini, carrots, and potatoes into a 4-quart (3.8 liter) slow cooker.
2 Heat coconut oil in a large skillet over medium-high heat. Sprinkle chicken generously with salt and add it to the skillet. Sear both sides until they are golden brown. The chicken does not need to be cooked through. Transfer the chicken to the slow cooker.
3 Add another tablespoon of coconut oil to the skillet. Add the onion and ginger. Cook, stirring occasionally, until the onion is translucent and slightly brown, about 7 to 9 minutes. Add the curry paste to the skillet and cook for another minute. Add coconut milk, zest and juice from the lime, fish sauce, and sea salt. Heat until bubbly, then remove from heat.
4 Pour the curry sauce over the chicken and vegetables. Cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the chicken is tender and shreds easily with a fork.
5 Remove the chicken from the cooker. Shred the chicken into large chunks, then return it to the cooker. Stir in half of the basil a few minutes before serving. Reserve the rest for garnish.
6 Serve curry over Cauliflower Rice or Squash Noodles.