Ingredients:
2 shallots, chopped
1 1/2T thai red curry paste
1t canola oil
1 garlic clove, minced
1/2c chicken broth
1/2c water
1/3c unsweetened shredded coconut
4 (6oz) boneless skinless chicken breasts
sprinkle of salt and pepper
2T chopped fresh basil
Directions:
Microwave shallots, curry paste, oil and garlic in a bowl, stirring occasionally until shallots are softened about 2 minutes. Transfer to slow cooker. Stir in broth, water and coconut. Season chicken with salt and pepper and nestle into slow cooker. Cover ad cook until chicken registers 160 degrees, 1-2 hours on low.
Transfer chicken to serving platter, brushing any coconut that sticks to breasts back into slow cooker. Process cooking liquid in blender until almost smooth, about 30 seconds. Stir basil into sauce and season with salt and pepper to taste. Spoon sauce over chicken and serve.
Serves 4
Calories 280
Fat 10g
Sat Fat 5g
Cholesterol 110mg
Carbs 6g
Protein 38g
Fiber 2g
Sodium 630mg
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