Slow Cooker Pineapple Chicken Curry

Ingredients

• 1 large, white onion, sliced into strips
• 2 1/2 pounds chicken breasts, cut into bite-sized chunks
• 20-ounce can pineapple chunks, drained (reserve ½ cup of the juice)
• ½ cup red curry paste
• 3 tablespoons fish sauce
• 2 tablespoons fresh lime juice
• 2 tablespoons grated, fresh ginger root
• 1 tablespoon palm sugar (or brown sugar)
• 1 can (13.66 ounces) lite coconut milk
• 2 large bell peppers, seeded and cut into bite-sized chunks
• 12 cups white rice, cooked
• 2 tablespoons cilantro (optional for garnish)

Directions

1. Place sliced onions on the bottom of the slow cooker and add chicken.
2. Mix reserved pineapple juice, curry paste, fish sauce, lime juice, ginger, and sugar together in a small bowl. Pour over chicken.
3. Cook on low for about 7 hours.
4. Add coconut milk, pineapple, and bell peppers and cook on low for another 30-45 minutes until peppers are tender, but not soft.
5. Serve 1 cup of curry over 1 cup of rice and garnish with cilantro if desired.

 

NUTRITIONAL INFO	PER SERVING
Calories	410 (35 from fat)
Total fat	3.5g
Saturated fat	2.5g
Cholesterol	45mg
Sodium	1430mg
Carbohydrate	67g (4g dietary fiber, 10g sugar)
Protein	25g

 
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