This
recipe is from Canadian Living Slow Cooker Spring 2005
4
tsp mild Thai red curry paste **** see below*****
2
tbsp vegetable oil
1
tbsp grated ginger root
2
large cloves garlic minced
½
tsp grated lemon rind *****see below****
¼
tsp salt
4
chicken breasts
1
can – 400 ml – coconut milk
1
mango ***see below****
3
tbsp flour
¼
cup finely shredded basil***see below****
1
– In resealable plastic bag, combine curry paste, 1 tbsp of the oil, ginger,
garlic, lemon rind and salt. Add
chicken; seal and massage to coat evenly. Refrigerate for 12 hrs
2
– In large skillet, hear remaining oil over med – high heat; brown chicken all
over. Transfer to slow cooker.
Pour coconut milk into slow cooker.
Cover and cook on low for 5 hrs.
3
– Meanwhile, peel and pit mango; cut into matchstick – size pieces and set
aside.
4
– Transfer chicken to platter. Whisk flour with 1/3 cup water; whisk into slow
cooker. Add mango. Cover and cook on high for 15 min or
until thicken. Sprinkle on basil.
Suggested IC modifications to the original recipe:
I
just recently realized that the bought curry paste I have contains tomato but I
have discovered curry powder recipes online that are easy to make and appear to
contain IC friendly ingredients. I
also use half of the listed amount – still tastes yummy.
The
lemon rind I just omit completely. It would be used as a flavor enhancer, but I
have never risked using it yet.
I
use fresh or frozen mango as it doesn’t make a difference in flavour.
I
have always omitted the basil as I never remember to get it ahead of time.
I
tried this recipe in the electric skillet without the curry and it was okay, but
far better in the slow cooker.
Coconut
milk cost is about $2/can and is found in the Asian aisle.
As
for mixing in the flour I just leave the chicken in the slow cooker.
I
rarely mixed the seasoning before hand and let it refrigerate for the 12 hours.
Sometimes it is mixed and put in the crock immediately.
** Please not that everyone's sensitivities to food may vary.
** Please not that everyone's sensitivities to food may vary.
