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Attempt One of Slow Cooker Coconut Chicken Curry

I love Thai Chicken Curry and have been attempting to create or find a recipe for it. In Germany it was a little difficult sometimes because it was hard to find the curry paste and curry powder just didn’t quite work. I finally found some here and decided it was time to try to make it, again. Well, it tasted just ok and wasn’t really like the chicken curry I was trying to recreate. I’ll add the recipe on here just because someone else might find it good or it might be a good starting point for a recipe in the future.

1 13.66 oz can lite coconut milk
3 tablespoons red curry paste
2 tablespoons chili powder
2 tablespoons minced garlic
8 oz boneless, skinless chicken breast
1 cup chopped celery
1 medium potato, chopped
1 cup chopped onions
1 cup chopped bell peppers
4 cups cooked rice

Mix the coconut milk, water, curry paste, chili powder, and garlic in a bowl. Put the veggies and chicken in a slow cooker and pour the coconut milk mixture over it. Cook on low for eight hours. Thirty minutes before serving, cut the chicken breast into bite sized chunks or shred it. Serve over rice.

Nutritional Info•Servings Per Recipe: 4
•Amount Per Serving
•Calories: 422.9
•Total Fat: 5.4 g
•Cholesterol: 32.5 mg
•Sodium: 514.7 mg
•Total Carbs: 73.0 g
•Dietary Fiber: 5.4 g
•Protein: 20.6 g

Attempt1 Chicken Curry