Ingredients

  • half of one onion sliced
  • 2 cloves garlic chopped
  • half of one red jalapeño pepper sliced; or a couple of Thai chiles, halved
  • 3 quarter-inch-long slices of galangal or ginger
  • 1 lemongrass stalk pounded with the side of a knife, cut into 2-inch-long pieces
  • 10 lime leaves or 1 – 2  TBSP lime zest
  • 1 tablespoon red Thai curry paste
  • 4 cups chicken broth ( preferably homemade, but organic store-bought can work fine)
  • 2 13.5-ounce cans full-fat coconut milk or coconut cream
  • 2 small organic chicken breasts approximately 1 pound, cut into bite-sized pieces; you can also increase chicken breast for more of a protein-packed meal. 
  • 8 ounces white mushroom caps sliced, I like cremini but you can use any mushroom                      you like 
  • 2-3 tablespoons brown sugar or coconut sugar, 
  • 2-3 tablespoons fish sauce add  more to taste
  • 2-3 tablespoons freshly squeezed lime juice
  • 2-3 green onions thinly sliced
  • chopped fresh cilantro for garnish
Add onion, garlic, jalapeño or chile, galangal or ginger, lemongrass, lime leaves, red curry paste, and chicken broth to the slow cooker. Stir to incorporate, then cover the slow cooker with a lid
Cook on high heat for 2 to 3 hours, or low heat for 4 to 6 hours. After cook time is up, use a slotted spoon to remove all aromatics, leaving broth behind.
Add in coconut cream or milk, chicken breast (or tofu or shrimp), and mushrooms. Cook on high heat for 1 hour or low heat for 2 hours, or until chicken breast pieces are cooked through.

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