Recipe - Thai Chicken Curry

Yes, another curry.  What can I say, we love them and here is another gem of a recipe.  Slow cooker or oven.

Thai Chicken Curry (Wheat Free)

6 chicken breasts

6 kafir lime leaves (optional)

1 can coconut milk (protein types can use coconut cream)

6 - 8 spring onions, including green tops

2-3 stalks lemongrass, trimmed & chopped finely (food processor)

6 - 8 cloves garlic

2 tb fresh ginger, chopped

2-3 tb fish sauce

1 - 2 tb tamari or 1/2 t organic sea salt

3 tb organic peanut butter (optional)

3 tb date syrup / 2 tb palm sugar or rapadura

1 tb curry powder

1 t chilli flakes or 1 - 2 small red chilli’s

1 t ground coriander

1 t ground cumin

2 t turmeric

1/4 t white pepper

Place all ingredients except chicken and lime leaves into a food processor or blender, and process until smooth.

Chop the chicked into large pieces.  Pour sauce over chicken.  Marinate in fridge for 3 hours or overnight.

Cook in preheated oven (180 deg), covered for 30 - 35 mins or until cooked. 

Alternatively cook in slow cooker approx 3 - 5 hours on low.  I have cooked this very slowly in slow cooker without marinating first and it was still beautiful.

Serve with chopped coriander, greens and brown rice.