Slow Cooker Thai Chicken Curry

Heat half of the coconut oil in a large skillet over medium-high heat. Sprinkle chicken breasts with a generous pinch of salt and add the into the skillet, searing on both sides until they are golden brown but not cooked all the way through. Transfer chicken to a 4-quart slow cooker.

Add the remaining half of the coconut oil to the skillet, then add the onion and ginger. Cook, stirring occasionally, until onion is translucent and slightly brown, about 7-9 minutes. Add curry paste to the skillet and cook for 1 minute. Add coconut milk, zest and juice from the lime, fish sauce, and salt. Heat until bubbly, then remove from heat.

Add chopped zucchini, carrots, and potatoes to the slow cooker. Pour the curry sauce over the top. Cook on high for 3-4 hours or low for 5-6 hours.

Remove the chicken from the slow cooker. (If you can. It will probably fall apart.) Shred chicken into large chunks, then return it to the slow cooker to keep warm until serving. Stir in half of the basil a few minutes before serving. Reserve the rest as a garnish.

Spoon chicken curry over cauliflower rice, regular rice, or quinoa.

Nat’s Note: I used 1 tablespoon of red curry paste, and it wasn’t spicy at all, which was good for my small children. If you want some kick, add more curry paste and maybe a fresh Thai chili or some crushed red pepper flakes.