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 – 20 minutes of prep, and 4 hours later your entire home will be smelling exotic. Riced cauliflower creates a nutrient rich addition to this dish to soak up the curry sauce.
Nutrition Facts
Slow Cooker Panang Curry with Chicken and Cauliflower Rice
Calories
Protein
Fiber
Nutrition Facts
| Calories | 330 | |
|---|---|---|
| Total Fat | 6.3 g | |
| Saturated Fat | 2.2 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
3 lean meat, 1 starch, 5 vegetable
Ingredients
Servings 4
Cauliflower "Rice"
-
Cooking spray -
1 head cauliflower -
1/4 tsp. salt -
1/4 tsp. black pepper -
1/4 cup chopped, fresh parsley OR -
2 tsp. dried parsley
Optional
-
torn fresh basil, sliced jalapeno, lime wedges
Panang Chicken Curry
-
2 Tbsp. no-calorie sweetener, granulated, 3 packets -
2 tsp. curry powder -
1 tsp. cumin -
1 tsp. coriander -
1-3 tsp. crushed red pepper flakes (based on desired spiciness) -
1 medium white or yellow onion, diced -
3 clove garlic (minced) -
1 lb. boneless, skinless chicken breasts (all visible fat discarded, cut into 1-inch cubes) -
1 medium sweet potato (peeled, cut into 1-inch cubes) OR -
1 1/2 cups butternut squash (peeled, cut into 1-inch cubes) -
1 1/2 cups broccoli florets -
14.5 oz. canned, diced, no-salt-added tomatoes (undrained) -
6 oz. canned, no-salt-added tomato paste -
1 cup water -
3/4 cup canned, unsweetened, light coconut milk -
1/4 cup fresh basil leaves (thinly sliced) OR -
1 Tbsp. dried basil
Directions
Tip: Click on step to mark as complete.
Cauliflower "Rice"
-
Cut the cauliflower in to florets. In batches, add cauliflower to food processor (or blender) and gently pulse until cauliflower becomes the texture of rice. Be careful not to over-pulse. -
Coat large skillet with cooking spray and add cauliflower, salt and pepper. Sautee over medium heat for 5 minutes until cauliflower is tender, stirring occasionally. -
Top with chopped parsley.
Panang Chicken Curry
-
In small bowl, combine no-calorie sweetener, curry powder, cumin, coriander and red pepper flakes. Stir gently and set aside. -
Add to slow cooker: onion, garlic, chicken, sweet potato, broccoli, diced tomatoes, tomato paste, water, and coconut milk. -
Sprinkle spice mixture and basil over the mixture in the slow cooker. -
Cover and cook on low heat for 8 hours or high heat for 4 hours. Gently mix and serve over Cauliflower Rice. -
Top with torn fresh basil leaves, sliced jalapeno or lime wedges, if desired.
