Red Peanut Curry
Recipe by Kelly and Layla
Pictures by Brock from The Grass is Greener
4 small chicken breasts, cut into 1-inch cubes
1 onion, chopped
1 13.5 oz can coconut milk*
1/2 cup peanut butter**
1/2 small can tomato paste (about 2 tablespoons)
2 tablespoons ginger, peeled and roughly chopped
2 large cloves garlic, roughly chopped
1 tablespoon red curry paste
1 1/2 teaspoons salt
1 1/2 teaspoons garam masala
1 teaspoon curry powder
1/2 cup fresh cilantro, roughly chopped
- In a food processor (or chopper or blender), combine onion, peanut butter, coconut milk, tomato paste, ginger, garlic, red curry paste, salt, garam masala, curry powder, and 1/4 cup cilantro. Blend together until mostly smooth (my chopper can't puree anything, so my sauce was a bit lumpy. I liked it that way).
- Place chicken in slow cooker. Pour sauce over the top of the chicken and turn slow cooker on low. Cook about 4 hours or until chicken is cooked through (time will vary depending on your slow cooker). Serve over rice and top with remaining cilantro.
*Because of the high fat content of the peanut butter, you may want to use light coconut milk.
**Natural peanut butter is preferred because it doesn't contain any extra sugar or oil, but regular will do.