Ingredients:
6 small organic boneless chicken breasts
1 tbsp olive oil
2 (14oz) cans (full fat) coconut milk
2 1/2 cups chicken broth
2 tbsp lime juice
3 cloves garlic, minced
1 tsp sea salt
1 tsp freshly ground black pepper
3 tbsp red curry paste
1 tbsp Thai sweet basil, chopped or dried basil
1 cup chopped sweet onion
1/2 head cabbage, chopped
Directions:
Brown chicken breasts in a large skillet over medium-high heat for about 2 minutes per side. Transfer chicken breasts to the slow cooker. Stir all other ingredients together, mixing until paste is completely dissolved. Pour into crockpot over chicken. Fold in onion and cabbage and stir well. Cook on low 6 hours, stir down cabbage after a couple of hours to prevent it from sticking to the sides. The cabbage should be submerged in the broth after stirring. Shred chicken before serving.
I love the sound of this, although not too fond of cabbage. I will make this soup soon but perhaps with mung bean sprouts. Regardless, thanks for sharing this, we love red curry paste.
ReplyDeleteAnthony, you can do a lot of other things besides cabbage. :) Make your taste buds happy and substitute for your favorite things. I love red curry paste, too! So much flavor~
ReplyDeleteYum! Looks delicious. I love coconut soups!
ReplyDeleteThank you! Me too!! :)
ReplyDeleteThis looks amazing! Do you know approximately what the weight of the chicken was? Trying to get the right ratio. Also have you ever tried it with lite coconut milk? Thanks so much.
ReplyDeleteAndrea
It's about 2 lbs of chicken breasts and you can use light coconut milk, but it won't be nearly as creamy. Glad you like the recipe!
ReplyDeleteThanks so much for the info...maybe I'll try it with one can full fat and one can lite! So excited to make this
Delete:-) Andrea
You're very welcome! I hope you enjoy it!
ReplyDelete