Posted on: 30 Dec 2022
Total: 6h | Prep: 10m | Serves: 6
Nutritional Information: 178 calories, 7.2g fat, 48mg cholesterol, 224mg sodium, 10.1g carbohydrates, 2.9g fiber, 19g protein
The holidays are a great time to bring friends and family together and enjoy good food! It can also be a very busy time of the year, so you’ll want to have some easy go-to recipes on your list. This rich, delicious one-pot dish includes a balance of spice with creamy coconut, a nutty edge and a bright touch of lime. You can skip the delivery! Thai Chicken is easy to make with a slow cooker. For a lower-oxalate twist, replace the traditional peanut butter with a delicious sun-butter (sunflower seed butter). Good food, good company and holiday traditions are now served!
13 ½ ounces unsweetened coconut milk
7 teaspoons Thai red curry paste
1 teaspoon chopped garlic
½ teaspoon ground ginger
1 head uncooked cauliflower, cut into florets
1 sweet red pepper, coarsely chopped
2 medium carrots, cut into ½ inch slices
1 pound chicken breast, uncooked and cut into 2-inch cubes
2 tablespoons sunflower seed butter (no salt variety)
1/3 cup fresh cilantro, chopped
3 medium green onions, sliced
1 fresh lime, cut into 6 wedges
1. Cube chicken and coat with 2 teaspoons of curry paste to marinade while preparing the rest of the ingredients.
2. In a 4 to 6 quart slow cooker, add coconut milk, 2-4 more teaspoons curry paste, garlic, ginger and salt. Add cauliflower, red pepper and carrots. Mix to coat. Place chicken on top of the vegetable mixture.
3. Cover and cook on LOW setting until cooked through and veggies are tender about 5-6 hours.
4. Gently stir in sunflower seed butter and more curry paste (if you like the spice) into slow cooker until blended.
5. Stir in cilantro and green onions.
6. Spoon into bowls and serve with a lime wedge.
Still want some extra spice? Top with sriracha or another hot sauce for an extra kick!
SERVE & ENJOY!
For more great recipes, check out our Living Healthy: Fight Kidney Stones with Food Cookbook.
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