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Slow Cooker Panang Curry with Chicken and Cauliflower Rice

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Slow Cooker Panang Curry with Chicken and Cauliflower Rice

This rich curry dish that marries chicken and loads of vegetables with coconut milk makes a trip to Thailand as close as your slow cooker. After 20 minutes of prep and four hours of slow cooking, your home will have the aroma of this faraway land. Riced cauliflower creates a nutrient-rich addition to soak up the sauce.

Ingredients

Servings  4  

Cauliflower Rice

  • 1 medium head cauliflower, cut into florets
  • Cooking spray
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup chopped fresh parsley OR
  • 2 teaspoons dried parsley (crumbled)

Garnishes (optional)

  • 8 fresh basil leaves, coarsely torn
  • 1 medium jalapeño, seeds and ribs discarded, sliced
  • 1 medium lime, cut into 4 wedges

Curry

  • 1 pound boneless, skinless chicken breasts, all visible fat discarded, cut into 1-inch cubes
  • 1 medium sweet potato, peeled and cut into 1-inch cubes OR
  • 1 1/2 cups butternut squash, peeled and cut into 1-inch cubes
  • 1 medium onion, diced
  • 3 medium garlic cloves, minced
  • 1 14.5-ounce can no-salt-added diced tomatoes, undrained
  • 1 cup water
  • 3/4 cup unsweetened lite coconut milk
  • 1 6-ounce can no-salt-added tomato paste
  • 2 tablespoons low-calorie sweetener
  • 2 teaspoons curry powder
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 to 2 teaspoons crushed red pepper flakes
  • 1/4 cup fresh basil leaves, thinly sliced OR
  • 1 tablespoon dried basil, crumbled
  • 1 1/2 cups broccoli florets

Directions

Tip: Click on step to mark as complete.

  1. Put the chicken, sweet potato, onion, garlic, tomatoes with liquid, water, coconut milk, and tomato paste in a slow cooker. 
  2. In a small bowl, stir together the sweetener, curry powder, cumin, coriander, and red pepper flakes. Sprinkle over the chicken mixture. Top with the sliced basil leaves.
  3. Cook, covered, on low heat for 8 hours or high heat for 4 hours. 
  4. About 30 minutes before the chicken is done cooking, add the broccoli to the slow cooker. 
  5. When the chicken is almost done cooking, working in batches, in a food processor or blender, gently pulse the cauliflower just until it becomes the texture of rice. 
  6. Lightly coat a large skillet with cooking spray. Cook the cauliflower, salt, and pepper over medium heat for 5 minutes, or until the cauliflower is tender, stirring occasionally. 
  7. Put the cauliflower rice into serving bowls. Sprinkle with the parsley.
  8. Serve the curry over the rice. Top with the garnishes.

Nutrition Facts

Slow Cooker Panang Curry with Chicken and Cauliflower Rice

CaloriesCalories

330 Per Serving

ProteinProtein

32g Per Serving

FiberFiber

10g Per Serving

Nutrition Facts

Calories 330
Total Fat 6.5 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 1.5 g
Cholesterol 73 mg
Sodium 419 mg
Total Carbohydrate 39 g
Dietary Fiber 10 g
Sugars 17 g
Protein 32 g

Dietary Exchanges
5 vegetable, 3 lean meat, 1 starch

 

This rich curry dish that marries chicken and loads of vegetables with coconut milk makes a trip to Thailand as close as your slow cooker. After 20 minutes of prep and four hours of slow cooking, your home will have the aroma of this faraway land. Riced cauliflower creates a nutrient-rich addition to soak up the sauce.

Nutrition Facts

Slow Cooker Panang Curry with Chicken and Cauliflower Rice

CaloriesCalories

330 Per Serving

ProteinProtein

32g Per Serving

FiberFiber

10g Per Serving
×
Calories 330
Total Fat 6.5 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 1.5 g
Cholesterol 73 mg
Sodium 419 mg
Total Carbohydrate 39 g
Dietary Fiber 10 g
Sugars 17 g
Protein 32 g

Dietary Exchanges
5 vegetable, 3 lean meat, 1 starch

Ingredients

Servings  4  

Cauliflower Rice

  • 1 medium head cauliflower, cut into florets
  • Cooking spray
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup chopped fresh parsley OR
  • 2 teaspoons dried parsley (crumbled)

Garnishes (optional)

  • 8 fresh basil leaves, coarsely torn
  • 1 medium jalapeño, seeds and ribs discarded, sliced
  • 1 medium lime, cut into 4 wedges

Curry

  • 1 pound boneless, skinless chicken breasts, all visible fat discarded, cut into 1-inch cubes
  • 1 medium sweet potato, peeled and cut into 1-inch cubes OR
  • 1 1/2 cups butternut squash, peeled and cut into 1-inch cubes
  • 1 medium onion, diced
  • 3 medium garlic cloves, minced
  • 1 14.5-ounce can no-salt-added diced tomatoes, undrained
  • 1 cup water
  • 3/4 cup unsweetened lite coconut milk
  • 1 6-ounce can no-salt-added tomato paste
  • 2 tablespoons low-calorie sweetener
  • 2 teaspoons curry powder
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 to 2 teaspoons crushed red pepper flakes
  • 1/4 cup fresh basil leaves, thinly sliced OR
  • 1 tablespoon dried basil, crumbled
  • 1 1/2 cups broccoli florets

Directions

Tip: Click on step to mark as complete.

  1. Put the chicken, sweet potato, onion, garlic, tomatoes with liquid, water, coconut milk, and tomato paste in a slow cooker. 
  2. In a small bowl, stir together the sweetener, curry powder, cumin, coriander, and red pepper flakes. Sprinkle over the chicken mixture. Top with the sliced basil leaves.
  3. Cook, covered, on low heat for 8 hours or high heat for 4 hours. 
  4. About 30 minutes before the chicken is done cooking, add the broccoli to the slow cooker. 
  5. When the chicken is almost done cooking, working in batches, in a food processor or blender, gently pulse the cauliflower just until it becomes the texture of rice. 
  6. Lightly coat a large skillet with cooking spray. Cook the cauliflower, salt, and pepper over medium heat for 5 minutes, or until the cauliflower is tender, stirring occasionally. 
  7. Put the cauliflower rice into serving bowls. Sprinkle with the parsley.
  8. Serve the curry over the rice. Top with the garnishes.

 

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