Directions:
- Prepare the Chicken:
- Season the chicken breasts with salt and pepper on both sides. Heat the olive oil in a large skillet over medium-high heat. Brown the chicken for 2-3 minutes on each side, until golden. This step adds extra flavor but can be skipped if you’re short on time.
- Slow Cooker Setup:
- Transfer the browned chicken to the slow cooker. Add the coconut milk, chicken broth, red curry paste, grated ginger, minced garlic, lime juice, lime zest, honey (if using), turmeric, cumin, and ground coriander. Stir to combine.
- Slow Cook:
- Cover the slow cooker and cook on low for 4-6 hours or until the chicken is tender and easily shreds with a fork. If you prefer a more intense flavor, cook on high for 2-3 hours.
- Shred the Chicken:
- Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir it into the sauce.
- Serve:
- Serve the coconut lime chicken curry over a bed of cooked rice and garnish with fresh cilantro. Enjoy!
Prep Time: 10 minutes | Cooking Time: 4-6 hours (slow cooker) | Total Time: 4-6 hours
Kcal: 350 kcal (per serving, without rice) | Servings: 4 servings
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