Whenever my husband takes a trip, it’s my chance to cook some of my favorites that he doesn’t like, such as Coconut Curry Stew. Since he hates the taste of curry, he’ll be glad he missed it.
I prefer a mild curry flavor, so I use a restrained hand when tossing it in. I also added mushrooms, cilantro, and shelled edamame, ingredients Kim will be happy he missed as well.
Just so you know, this recipe is not trying to be an “authentic” anything. It’s just chicken with a lot of fresh veggies, cooked in coconut milk and chicken broth. Just add the ingredients and let your Crock-pot do the work. Yum.
Since it makes six servings, I’m freezing part of it to enjoy the next time Kim goes on a trip!
Crock-Pot Coconut Curry Stew
2 large chicken breasts
2 13.5-ounce cans coconut milk (or lite coconut milk)
1 14.5-ounce can (or about 2 cups) chicken broth, or 2 chicken bouillon cubes with 2 cups water
1 cup sliced carrots
1 cup sliced celery
1 cup sliced mushrooms
1 red bell pepper, chopped
1 cup chopped onion, or 1/4 cup dried onion flakes
1 tablespoon red curry or yellow curry powder
1 teaspoon garlic powder or 1 clove of garlic, minced
1 teaspoon sugar
1/2 teaspoon freshly ground pepper
1/4 cup chopped cilantro
1 to 2 cups frozen shelled edamame, thawed
1 cup fresh spinach, chopped or in ribbons
Place chicken, coconut milk, chicken broth, carrots, celery, mushrooms, bell pepper, chopped onion, curry powder and garlic in a Crock-pot. Cook on low for 6-8 hours, high for 3-4 hours. With two forks, shred the chicken. Add the sugar, pepper, cilantro, edamame and spinach. Stir well before serving.
For more one-pot recipes: