Coconut Lime Chicken Curry

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts or thighs, cut into chunks
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 can (14 oz) coconut milk
• 1/4 cup lime juice (about 2 limes)
• 2 tbsp green curry paste
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1 red bell pepper, sliced
• 1 cup baby spinach
• 1 cup vegetable broth
• Fresh basil leaves, chopped (for garnish)
• Fresh lime wedges (for serving)
• Cooked jasmine rice (for serving)

Instructions:

1. Sauté the Aromatics
   1. Heat a bit of oil in a large skillet over medium heat.
   2. Add the onions and sauté until translucent (about 5 minutes).
   3. Stir in the garlic and ginger, cooking for another 2 minutes.
2. Build the Curry Base
   1. Stir in the green curry paste and cook for 1 minute until fragrant.
   2. Slow Cook the Curry
   3. Transfer the onion mixture to a slow cooker.
   4. Add the chicken chunks, coconut milk, lime juice, soy sauce, brown sugar, bell pepper, spinach, and vegetable broth.
   5. Stir to combine all ingredients.
   6. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and fully cooked.
3. Serve and Garnish
   1. Serve the coconut lime chicken curry over cooked jasmine rice.
   2. Garnish with fresh basil leaves and lime wedges.

Preparation time: 10 minutes
Cooking time: 6-8 hours (slow cooker) or 3-4 hours (high setting)
Total time: Varies
Calories: ~420 kcal per serving
Servings: 4