alive logo

Thai Chicken and Red Pepper Curry


    Thai Chicken and Red Pepper Curry

    Dinner doesn’t have to be complicated. In this dish, the only cooking you need to do is sautéing the onions. After that, it’s just stirring ingredients in a slow cooker and waiting for them to magically become dinner. This curry is intensely warm and soothing after a cold rainy or snowy night.


    6 boneless skinless chicken thighs
    1/4 cup (60 mL) organic unbleached all-purpose flour (choose quinoa flower for a wheat-free option)
    1/4 tsp (1 mL) salt
    1/4 tsp (1 mL) freshly ground black pepper
    1/2 Tbsp (7 mL) coconut oil
    1 onion, chopped
    2 garlic cloves, finely minced 
    14 oz (398 mL) can light coconut milk
    2 to 3 Tbsp (30 to 45 mL) red curry paste 
    2 tsp (10 mL) miso paste 
    1 tsp (5 mL) raw coconut crystals or brown sugar
    14 oz (398 mL) can chickpeas, rinsed and drained
    4 kaffir lime leaves or 4 wedges fresh lime
    1 red bell pepper, cored and cut into julienne strips
    3 cups (750 mL) baby spinach leaves 
    1 cup (250 mL) fat-free plain Greek yogurt
    1/4 cup (60 mL) chopped toasted peanuts 
    1/4 cup (60 mL) toasted coconut 

    Dust chicken with flour, salt, and pepper and place in single layer in bottom of 4 to 6 L slow cooker.

    Sauté onions and garlic in oil until soft. Scatter over top of chicken. Whisk coconut milk, curry paste, miso, and sugar together in bowl and pour over chicken. Stir in chickpeas and kaffir lime leaves or wedges.

    Cover and cook on low for 5 to 7 hours or high for 2 1/2 to 4 hours or until chicken is no longer pink on the inside. Taste and add a little more miso or sugar to taste if you wish. Stir in red pepper strips and continue to cook on high for 20 more minutes. Fold in baby spinach leaves.

    Serve over steamed basmati rice and garnish with dollops of yogurt, peanuts, coconut, and cilantro.

    Serves 6.

    Each serving contains: 302 calories; 22 g protein; 13 g total fat (6 g sat. fat, 0 g trans fat); 25 g total carbohydrates (4 g sugars, 3 g fibre); 346 mg sodium

    source: "Slow Cooking", alive #375, January 2014


    Thai Chicken and Red Pepper Curry




    SEE MORE »
    Salmon Tacos with Red Cabbage and Orange Slaw with Lime Yogurt
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.