EBD Recipe: Thai Chicken Stew

Prep Time: 10 minutes

Cook Time: 8 hours

Special Equipment: slow cooker

Ingredients

• 1 tablespoon coconut oil or butter
• 1 medium onion, sliced in ½ inch chunks
• 2 cloves garlic, minced
• 2 teaspoons ginger, peeled and minced
• 3 pounds chicken thighs and/or breasts
• 1 can (400ml) full-fat coconut milk
• 1/3 cup tomato paste
• 2 tablespoons Thai Red Curry Paste (Thai Kitchen is my favourite)
• 1 tablespoon fish sauce
• 5 carrots chopped fine
• Juice from ½ a lime
• ½ cup fresh cilantro
• 1 cup cashews, chopped
• 1 bunch green onions, chopped

 Steps

1. In a medium pan, melt the oil.
2. Add the onion and cook until it is soft, about 7-10 minutes.
3. Add the garlic and ginger in at the last minute of cooking.
4. Meawhile, in a separate bowl combine the coconut milk, tomato paste, thai red curry paste and fish sauce. Stir with a whisk.
5. Add the chicken to the bottom of your slow cooker.
6. Add the carrots.
7. Add the coconut milk mixture.
8. Cover and cook on low for 8 hours.
9. Add fresh lime-juice, cilantro, cashews and green onions before serving.

Serve over cauliflower rice (stay tuned next week... I will be posting a recipe for this.)

For dutch oven instructions, preheat the oven to 375ºF. Follow the directions above and add all ingredients to a dutch oven. Bake for 50-60 minutes or until the chicken is cooked through. Proceed with step #9.

For more simple By Design recipes why not pick up your copy of the Eat By Design Cookbook. I’ve created it in the form of a 28-day meal plan (plus grocery lists!) so you don’t need to think about what’s for breakfast, lunch or dinner for the next month. Or you can grab the first 7 days FREE by clicking here.