Ingredients
Equipment
Method
- Start by whisking together the coconut milk, mango juice, minced ginger, green curry paste, and a pinch of sea salt in the bottom of your 7-quart slow cooker. This will form the flavorful base of your curry. It’s essential to make sure everything is well combined to ensure uniform flavor throughout.
- Next, stir in the sliced carrots. These will add sweetness and texture to your curry, making every bite delightful. The carrots should be evenly distributed in the mixture.
- Now, place the chicken breasts directly into the milk mixture, ensuring they’re submerged. Spoon some of the sauce over the top. This helps the chicken absorb the flavors as it cooks. Cover and set your slow cooker to low. Let it work its magic for about 5 to 6 hours, or until the chicken is tender and cooked through.
- Once the chicken is cooked, remove it from the slow cooker and transfer it to a plate. Cover it to keep it warm while we thicken the sauce.
- In a separate small bowl, whisk together the tapioca starch with 8 teaspoons of the sauce from the slow cooker until smooth. This will prevent lumps when we add it back to the slow cooker.
- Whisk the slurry back into the slow cooker, along with the broccoli florets and cubed red bell peppers. Give it a good stir to combine everything. Cover again, turn the heat to high, and let it cook until the sauce thickens, roughly 1 to 1.5 hours.
- While your sauce thickens, place the cauliflower into a food processor. Pulse until it’s broken down and resembles rice. This is a fantastic low-carb alternative to traditional rice.
- In a large pan over medium-high heat, heat the coconut oil. Add the processed cauliflower along with the coconut flakes. Cook until lightly golden brown, about 2 to 3 minutes, stirring frequently to avoid burning. This step adds a lovely texture and flavor to the cauliflower rice.
- Next, cover the pan, reduce the heat to medium, and continue cooking until the cauliflower is tender, approximately 2 to 4 minutes. You want it soft but still slightly firm to the bite.
- Once the sauce has thickened, shred the chicken and stir it back into the slow cooker. This is where the magic happens; the tender pieces of chicken soak up all the flavors!
- To serve, divide the cauliflower rice between 4 bowls. Top with the chicken mixture and finish with cubed mango. Garnish with freshly sliced green onions and a sprinkle of cilantro. Enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Yes, you can freeze this curry! Just portion it into freezer-safe containers for up to 3 months. Consider pairing this dish with a refreshing salad or some flatbread to soak up the delicious sauce. Swap the chicken for chickpeas or tofu for a vegetarian-friendly version. If you like more heat, feel free to add more green curry paste or some sliced jalapeños.